Empanadas

Empanadas
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Yield Prep Time
12 servings 20 minutes
Cook Time Passive Time
30 minutes 1 hour
Yield Prep Time
12 servings 20 minutes
Cook Time Passive Time
30 minutes 1 hour
Empanadas
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
12 servings 20 minutes
Cook Time Passive Time
30 minutes 1 hour
Yield Prep Time
12 servings 20 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Empanada Dough
Chicken and Vegetable Filling
Servings: servings
Units:
Instructions
Empanada Dough
  1. Bring the water to a boil and add salt.  Remove from heat and add the butter.  When it melts, pour into a glass mixing bowl and let stand to room temperature.  Mix in flour with your hands 1 cup at a time until it becomes a smooth ball.
  2. Flatten the dough and wrap in plastic.  Chill for 1 hour.
  3. In the meantime, prepare the filling.
  4. Roll the dough to ¼” thickness and cut into 12  5” rounds.
  5. Preheat the oven to 400 degrees F.  For each dough circle: dip your finger in the beaten egg and rub the edge to wet slightly (this will help the dough stick together.)  Spoon a heaping amount of filling into the dough circle.  Fold in half and crimp the edges in a scalloped pattern around the half disc.  Brush top with egg wash.
  6. Bake until golden brown, 25 to 35 minutes.
Chicken and Vegetable Filling
  1. Heat oil in a skillet and add onion.  Saute until translucent.  Add the spices and sauté for another minute. Add the jalapenos and tomatoes.  Cook until tomatoes give up their juice for a light sauce.  Stir in the cooked vegetables and chicken.  Add a little tomato juice, if needed, to keep the mixture moist.  Season with salt and pepper to taste.  Let the mixture cool thoroughly before filling the dough.
Recipe Notes

For cooked chicken, we use our Big Flavor Roasted Chicken (see recipe index).

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