Savory pie - chicken and white Sonora wheat


(Melissa) #1

I love the packable fun shape of empanadas/pasties but today my time was tight, so I converted this recipe to a pie, and it really was fast.

I kept the oven temp at 375F and baked the pie a little over an hour with a foil shield around the edge of the crust after 30 minutes. This was a larger than normal pie dish, so expect more crust scrap empanadas or possibly two pies if you use a shallow pie dish and roll the crust thinner.

Here are some pics


(charlesvk) #2

Looks yummie! :slight_smile: