Saturday, December 7, 2013

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 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!


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.

1 comment:

  1. I love empanadas and never think to make them myself. This recipe has changed all that. I will be making this soon. Thank you.



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