I understand that New Year’s was a few days ago and that this post is way to late for you to be able to impress your guests with an appetizer that is both delicious and sexy but this year (or would that be last year) we decided to try a new recipe and I just couldn’t wait an entire year to tell you how awesome these little meat stuffed pastries are! Empanada (which simply means “Breaded”) can be filled with any of your favorite stuffing to make a quick, easy and delicious snack! So I’m sure by now you realize the deliciousness potential of this pastry but what about the sexy part? Say it with me Empanada – conquer the world?  …. Or is that just me?  Well without further ado, here is the recipe enjoy!

Ingredients

• 3 cups chopped, cooked chicken
• 1/2 cup chopped bacon
• 10 count Goya Disco (or bread dough flattened and cut into 6” circles)
• 1 (8-ounce) package shredded 4 cheese blend (Preferably Mexican)
• 4 ounces cream cheese, softened
• 1/4 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• Water

Directions

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken bacon, cheese, cream cheese, bell pepper, jalapeno, ground cumin, salt and pepper. Mix until all ingredients have been mixed evenly. Place Goya Discos or bread dough circles on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken and bacon mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork or pastry cutter to seal. Repeat with the remaining rounds and chicken mixture. Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.