INGREDIENTS
½ cup chopped cooked
chicken breast
3 tbsp. chopped Fuji apple
2 tbsp. chopped black or
red grapes
2 tbsp. Jif® Extra Crunchy
Peanut Butter
1 tbsp. lite mayonnaise
2 tsp. honey
Iceberg lettuce
DIRECTIONS
1. Chop chicken meat and
fruit, mix in bowl.
2. Mix in peanut butter,
mayonnaise, and honey.
3. Spoon into open lettuce
leaf, roll, and serve
INGREDIENTS
2 cups Pillsbury BEST® All
Purpose Flour
2 tbsps. sugar
1 tsp. grated lemon peel
1/2 tsp. salt
1/2 stick Crisco® All-Vegetable Shortening Sticks
or 1/2 cup Crisco® All-Vegetable Shortening
1/4 cup cold water
1 large egg
1 tsp. white vinegar
2/3 cup Smucker's® Mango Jam
or 2/3 cup Smucker's® Peach Preserves
3 cups Crisco® Pure Vegetable Oil
1/4 cup sugar
1/8 tsp. ground cinnamon
DIRECTIONS
1. COMBINE flour, 2 tablespoons sugar, lemon
peel and salt in large bowl. Cut in shortening with
pastry blender or two knives until fine crumbs
form. Beat water and egg in measuring cup. Stir
in vinegar. Mix into dry ingredients with fork until
evenly moistened.
2. ROLL out half of dough at a time on lightly floured
surface to 1/8-inch thickness. Cut with 3 1/2-inch
round cookie cutter. Place heaping teaspoon of
preserves in center of rounds. Moisten edges of
round with water. Fold in half. Seal edges with fork.
3. HEAT oil in 3-quart saucpan to 375°F. Fry 2
or 3 empañadas at a time for 1 to 2 minutes or
until golden brown, turning several times. Drain
on paper towels. Combine 1/4 cup sugar and
cinnamon in shallow bowl. Roll warm empañada
in sugar cinnamon mixture.
General Information
Makes: 18 to 20 empañadas
Preparation Time:
20 minutes
Cooking Time: 20 minutes
TIP: To bake in oven, heat oven to 375°F. Place
filled empañadas on cookie sheet. Brush with
milk. Sprinkle with sugar cinnamon mixture.
Bake 16 to 20 minutes or until light brown.
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