Feta-terranean Chicken Empanadas with Cilantro-Mint Dipping Sauce

YIELD: 8 empanadas

ingredients


Cilantro-Mint Dipping Sauce
  • 1 c. feta cheese, crumbled, divided use
  • 1 c. Greek yogurt
  • 1/4 c. cilantro leaves, chopped
  • 2 tablespoons mint leaves, chopped
  • 2 teaspoons fresh lemon juice
  • 1 tsp. garlic, minced
Filling
  • 2 cups rotisserie chicken, shredded and chopped
  • 1/2 c. kasseri or mozzarella cheese, shredded
  • 1/3 c. roma tomatoes, seeded and diced
  • 1/3 c. pepperoncini or roasted red peppers, drained and sliced
  • 1/4 c. Kalamata olives, diced
  • 2 tablespoons basil leaves, slivered
  • 1 pkg. (17.3 ounces) frozen puff pastry sheets, thawed
  • 1 extra large egg, beaten with 1 tablespoon water

Directions


Preheat oven to 350 degrees F. Spray large baking sheet with cooking spray.

Filling

To serve, arrange empanadas on serving platter along with the Cilantro-Mint Dipping Sauce.