Saturday, December 7, 2013
It's the Holiday time. Which is also a "busy time" for most of us. Getting the tree up, baking goodies for all your friends and neighbors, and hosting holiday parties.
You know what I mean. A busy time.
Today's recipe does double duty. My Latin Empanadas can be served as a main course dinner. Made smaller to serve as appetizers for a party. Or even frozen and baked for a quick weeknight meal.
Gotta love those types of recipes. And...gotta love the flavor of this empanada! Typically fried, I baked these to golden brown. Using my Mom's pastry dough made the recipe special...plus easy. The dough turns out tender and perfectly easy to work with.
The filling is a combination of chicken, veggies, cheese, and just a kick of flavor to pull it all together. These are excellent.
I think they are calling me now...! So if you are hosting a party soon or want a great meal for your family you'll be blown over by this dish!
Mom's Pastry Dough
1 cup flour
1/2 tsp.Baking Powder
1/2 tsp salt
1/4 cup shortening
1/4 cup water
1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup onions, small dice
1/2 cup red bell peppers, small dice
1/2 chunky salsa (I used a medium spice)
1 clove garlic, minced
1 cup Mexican Style Shredded Four Cheeses
1 egg beaten with 1 T. water
For the dough: In a medium bowl, add flour, baking powder and salt, mix to combine. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Dough may seem dry but try and incorporate it all together. If too dry add 1 tsp water.
Knead dough on floured board until smooth and elastic. (About 5 minutes) Wrap in plastic wrap and place in the refrigerator for 10 minutes.
For the filling: In a large skillet cook chicken, onions and peppers on medium-high heat 8 min. until chicken is done. Add salsa and garlic stirring to combine. Cool 10 minutes. Once cool, stir cheese into chicken mixture.
Preheat oven to 375 degrees. Divide dough into 6 pieces and roll out each piece in to a 7-inch round. (For appetizer use a 3 or 4" round) Place parchment paper on a baking sheet.
Place dough on parchment and fill with about 1/2 c of the chicken mix the middle of the round. Brush edges with beaten egg and pull the top edge of dough over the filling. Seal on the bottom with a fork. Brush tops with remaining egg.wash. Bake 18-20 minutes.