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