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#517455 - 09/11/16 05:50 AM Chicken Empanadas  
Joined: Oct 1999
Posts: 56,974
Marty Offline
Marty  Offline
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2 pounds chicken breast (shredded)
1 cup cream cheese
½ cup salsa
Dash of salt, pepper, onion powder, garlic powder for seasoning
¼ cup organic low-sodium chicken stock
2 cans of Pillsbury Croissant Rolls


1. Put the chicken stock in a small sauté pan. Place chicken breasts in pan, sprinkle salt, pepper, onion and garlic powder over chicken. Cover and sauté 10 minutes or until chicken is cooked thoroughly.

2. Shred chicken.

3. Mix cream cheese and salsa, add chicken once cooled.

4. Roll out croissant rolls. Use a rolling pin dusted in flour to roll the perforated edges together. They should be rectangles.

5. Add 2 tbs chicken mixture in each rectangle. Fold rectangle over to make square and pinch off edges.

6. Bake croissants for 13 minutes or until golden brown

Servings- Makes 8 servings

#525103 - 08/11/17 05:41 AM Re: Chicken Empanadas [Re: Marty]  
Joined: Oct 1999
Posts: 56,974
Marty Offline
Marty  Offline

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Empanada Dough:

3 cups all-purpose flour, plus more for the work surface
1 tablespoon baking powder
2 teaspoons sugar
Pinch salt
1/2 cup lard or shortening
1 egg
3/4 cup chicken stock

Empanada Filling:

2 tablespoons olive oil
1 pound meat
1 tablespoon garlic salt
2 tablespoons tomato paste
2 tablespoons vinegar
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon seasoned salt
5 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
Oil or shortening, for frying

Aioli Dip:

1 cup real mayonnaise
1 tablespoon adobo sauce
Juice of 1/2 lime


For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.

In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.

Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the meat and garlic salt and cook until the meat is cooked completely. Drain the grease and set the meat aside.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the meat and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.

Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.

Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.

For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

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