Wednesday, August 8, 2012

Chicken Empanadas

There are so many different types of empanada fillings so in this one i Choose a recipe from Paula Deen , and i say it was Excellent.


1         Big Chicken Breast 
1         Cup Mexican Blend cheese
4         Ounces cream cheese, softened
  • 1/4      Cup chopped red bell pepper
  • 1         Jalapeno, seeded and chopped
  • 1         TBS ground cumin
  • 1&1/2 Teaspoons salt
  • 1/2      Teaspoon pepper


1- Preheat oven to 400 degrees F, and prepare a baking pan with a non stick cooking sheet.

2- Cook your chicken Breast in 1 Cup water with some Sage leaves , salt and black pepper , then when it's Cooked shred it into pieces.
3-  in Big bowl Combine the Chopped red pepper , Chopped & seeded Jalapeno , Mexican Cheese blend and the Cream cheese and Mix well with the Cumin , salt and Black Pepper .  

4- Unroll 1 Empanada Dough or (pie crust ) onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total. 

5- Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water or egg yolk or flour and water creamy mixture . Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. 

6- Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet , Brush with egg yolk or Milk before Baking for 15 minutes or until lightly Brown .

PS: you can always keep your chicken brought to use it in Soup or other Meal that require it   

No comments:

Post a Comment