Chicken Salad Empanadas Recipe

Ingredients:

• 2 Cups Cooked Shredded Chicken (280g)

• ½ Teaspoon Salt (3g)

• ¼ Teaspoon Black Pepper (0.5g)

• ½ Teaspoon Red Pepper Flakes (0.16g)

• 2 Tablespoons Lemon Juice (30ml)

• ¼ Cup Celery, Chopped Small (25g)

• ½ Cup Mayonnaise (104g)

• 1 Can Refrigerated Biscuits (8 Biscuits)

Directions:

1. In a bowl, mix together the chicken, lemon juice, salt, pepper, celery, and mayonnaise. Flatten by hand or roll out the 8 biscuits to form circles, about 6 inches big. Spoon the chicken mixture onto the center of each circle leaving space at the edges. Fold dough over the chicken and press edges together. Use a fork to seal edges; cut slits on top of each empanada.

2. Place empanadas on a lined baking sheet. Bake at 350°F for about 18 to 20 minutes or until golden.

| Makes 8 servings