Chicken Mini Empanadas

• 2 11 -ounce packages pie dough mix
• 1 9 .75-ounce can white chicken meat, drained, or 1 1/2 cups shredded rotisserie chicken
• 1 cup chunky salsa
• 1 3 -ounce can sliced ripe olives
• 1 cup shredded Mexican cheese blend
• All-purpose flour, for dusting

1. Prepare the pie dough according to the package directions for a double-crust pie.
2. Wrap the dough in plastic wrap and chill.
3. Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives.
4. Bring to a boil, then reduce the heat and simmer 5 minutes.
5. Remove from the heat and stir in the cheese.
6. Cool slightly.
7. On a flour-dusted surface, roll out the dough to inch thick.
8. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed.
9. Place about 1 tablespoon chicken mixture in the center of each circle.
10. Moisten the edges with water.
11. Fold the circles in half and pinch to seal.
12. Pierce the tops with a fork.
13. Place the empanadas on a baking sheet and bake 15 minutes, or until golden.
14. Serve hot.
15. Photograph by Kana Okada

white chicken meat, chunky salsa, olives, flour

Taken from www.foodnetwork.com/recipes/sandra-lee/chicken-mini-empanadas-recipe.html (may not work)