Take a shortcut when making Chicken Salad Empanadas by using canned jumbo biscuits. The biscuits serve as the flaky shell of these savory empanadas. Just seal in chicken, pecans, celery, and bake.
2 cups shredded cooked chicken
1/2 cup mayonnaise
1/3 cup chopped toasted pecans
1/4 cup chopped celery
2 tablespoons fresh lemon juice
3/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
8 refrigerated jumbo biscuits
How to Make It
Preheat oven to 350°. Stir together chicken, mayonnaise, pecans, celery, lemon juice, salt, and pepper. Roll biscuits into 6-inch circles. Place about 1/4 cup chicken mixture in center of each circle; fold dough over chicken mixture. Press edges with a fork or crimp to seal. Cut slits in tops of pies to allow steam to escape, if desired. Place pies on a parchment paper-lined baking sheet. Bake 20 to 25 minutes or until golden.