June 25, 2004 recipe from Chef Chris Manning:

Empanadas De Pollo

For the crust 
2 cups all purpose flour
¾ cup butter or margarine
½ tsp salt
3 Tbsp ice water

In a food processor add the flour, butter and salt. Using the pulse button blend until a crumb mixture is left. Add the ice water one Tbsp at a time. When a dough ball forms, remove and wrap in plastic wrap and refrigerate for at least an hour.

For the filling 
2 cups cooked, diced chicken
1 cup grated cheddar cheese
1-8oz. Package of cream cheese
½ cup diced, red bell pepper
½ cup diced onion or scallion
1 Tbsp ground chipolte Chile pepper
1 Tbsp chopped fresh cilantro  

Combine all of the ingredients for the filling in a medium sized mixing bowl and blend well.  Roll out the dough o quarter inch thickness on a floured surface.  Cut out 5” round disks and set aside.  Re-roll the dough and continue the process until all the dough is used up.  Place 1 Tbsp of filling on one half of each disk.  Fold over and crimp the open edge with a fork to seal.  Bake at 350 for 40 minutes or until golden brown.  Serve with salsa or jalapeno mayonnaise