Latin Empanadas

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!

Enjoy!

Latin Empanadas

Mom's Pastry Dough

      1 cup  flour
      1/2 tsp.Baking Powder
      1/2 tsp salt
      1/4 cup  shortening
      1/4 cup water

Meat Filling

      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.

Chicken Pot Pie Pockets

Hi there! Today I'll be using up the rest of my shredded chicken white meat from my segment on "How to Poach a Chicken" segment.

Have you ever tried those Hot Pockets?  or the Lean pockets?  They are a quick and easy meal, and kids seem to love them.  But these puppies are expensive!  I mean out here you can drop $5.00 for 4 little pockets.  I can do better than that!  And I can make them so that you can freeze them.  Did you hear that....you can freeze them!

Yep, freeze them before you bake, freeze them after you bake...whatever, it works.

So let's make some.

You will need, diced finely carrots, celery, mushrooms, and onion.  A heaping cup of the cooked shredded chicken, Parmesan cheese, 2 pie crusts (dough), and chicken broth.

Dice up the carrots, celery, mushrooms, and onions.  I used baby portabella mushrooms cause that's what I had, but you can use any variety you like.

Put a couple of tablespoons of butter (I know, I know...) in a hot skillet and add the vegetables.  Saute for about 6-7 min. until tender.

Add 2 Tablespoons of flour, just sprinkle it in.  Cook for another minute.

Add 1 1/2 cups of low-sodium chicken broth, bring to a simmer.  Let this cook about 4-5 min until your sauce gets thickened up a bit.

Now add the chicken and cheese, salt and pepper.  Taste it...Yummy huh?

That's all for the filling!  Now put it in a bowl and stick it in the frig to get chilled.  Go do your laundry or something ( I hate doing the laundry!) and when you come back it should be chilled enough.  About 1-1 1/2 hrs.

Now for the pastry part.  This is easy....trust me.

Flour a work surface so the dough doesn't stick.  Unroll one of the pie crusts, and roll it out a little with your rolling pin, so it isn't so thick.

Take a bowl that is about 5" in diameter and use it as a cookie cutter to cut out the circles.  I got about 5 out of mine by re-rolling the scraps.

Take about 1/4 cup of the filling and put it on one side of the circle.

Fold the circle over, ensuring all the mixture is inside securely, and pinch the edges to seal.

Repeat with all the circles and filling.
Take a fork and crimp the edges of the pocket to create a seal.

Line a baking sheet with parchment paper and place the pockets on the sheet.

Beat an egg and a little water to create a wash and brush over the pockets.

Bake at 375 degrees for 20-25 min. until golden brown. 

Let them rest for 5 min...and OH BABY!  These are sooooooooo good!
(making my mouth water right now).

Gotta go now...I'm craving a pocket again.... : )

Note:  Freezing tips are in the recipe below.

Chicken Pot Pie Pockets

Ingredients

Makes 12 pocket pies

2 tbl unsalted butter
1/3 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/3 cup chopped baby portabella mushrooms
Salt and pepper
2 tbl flour
1 1/2 cups low-sodium chicken broth
1 heaping cup of shredded white meat
1/3 cup Parmesan cheese
2 ready make pie crusts – such as 1 pkg of Pillsbury pie crusts
1 egg and a dash of water for egg wash                       

Directions:

Melt the butter in a large skillet on medium high. Add the onion, celery, mushrooms, and carrots. Saute for 6 to 7 minutes until vegetables are tender. Sprinkle in flour and cook for 1 minute more.

Add the chicken broth and stir until thickened, about 3-4 minutes. Stir in shredded chicken and the Parmesan cheese. Add salt and pepper to taste. Transfer to a bowl and cool in the refrigerator until completely cooled. About 1 hour – 1 ½ hrs.

Preheat the oven to 375 degrees . Line a baking sheet with parchment paper.

Flour a work surface and roll out one of the pie crusts. Using a rolling pin roll out the dough just a little. Using a bowl that is about 5 inches in diameter and invert it on the dough using it as a cutter to make your individual discs. I got about 6 from each pie crust.  Place ¼ cup of filling on one side of the circle. Fold over the dough to form a pocket, making sure that all the mixture is inside and toward the center. Using a fork, crimp the edges to form a seal. 

Pockets can be frozen at this point. To freeze: Lay on a baking sheet in a single layer in the freezer until completely frozen, then you can put the pockets in a freezer safe bag and store.   

To cook: Prick each pie on top twice with a fork to allow the steam to escape. Beat egg with 1 tablespoon of water and brush each pocket. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. To cook from frozen: take directly from the freezer, add the egg wash and bake as directed but add on about 5 – 8 min more. 

To freeze cooked pies: You can individually wrap pockets in plastic wrap and freeze. They can be reheated in the oven or the microwave.