Name: Chicken Salad Empanadas
Total time: 40 min
Yield: Makes 8 servings
Ingredients: 2 cups shredded cooked chicken; ½ cup mayonnaise; ⅓ cup chopped toasted pecans; ¼ cup chopped celery; 2 tablespoons fresh lemon juice; ¾ teaspoon table salt; ¼ teaspoon freshly ground black pepper; 8 refrigerated jumbo biscuits; Parchment paper

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.

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Chicken Salad Empanadas

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