CHEESY CHICKEN EMPANADAS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
- Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
- In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
- Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
- Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
- Serve the chicken empanadas with the Chili Lime Dipping Sauce.
- Combine the yogurt, chipotle and lime zest and juice in a bowl.
AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)
My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!
Provided by NatalieC
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 12
Number Of Ingredients 17
Steps:
- Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
- Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
- Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g
MINI CHICKEN EMPANADAS
Refrigerated pie crust makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend. -Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter., Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal., Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 108mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)
Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!
Provided by Fioa
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
- Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
- Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
- Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
- Bake in the preheated oven until golden, about 20 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 21 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 1.6 g, Sodium 398.5 mg, Sugar 0.3 g
CHICKEN EMPANADAS
Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.
Provided by Miss Annie
Categories Lunch/Snacks
Time 38m
Yield 8-9 empanadas, (approx.)
Number Of Ingredients 12
Steps:
- Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
- On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
- Place approximately 2 tablespoons of chicken mixture in center of dough circles.
- Fold each circle in half and crimp edges with a fork.
- Place on a baking sheet and brush tops with egg yolks.
- Sprinkle top with mixed salt and chili powder.
- Bake 12-13 minutes at 400F degrees.
- Serve warm or at room temperature.
- Freezes well.
BAKED CHICKEN EMPANADAS
Chicken empanadas are fun to make and a great no-fork-needed appetizer. Baking these tasty treats gives a crispy crust with less fat and the Manzanilla olives add a delicious nutty flavor.
Provided by Jen Bucko and Lara Hamilton
Yield 16 Servings
Number Of Ingredients 12
Steps:
- Add the chicken breasts and chicken broth to a large sauce pan over high heat. Bring to boiling, then reduce heat and simmer for 15 to 20 minutes, until the chicken is cooked through. Remove the pan from the heat and let the chicken cool to the touch in the broth (about 20 minutes). (function() { var a="",b=[ "adid=ada-foodhub-3-421140850", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c
Nutrition Facts : Nutrition Facts 16 Servings Serving Size 1 empanada Amount per serving Calories 100 Total Fat 3g Saturated Fat 0.5g Cholesterol 20mg Sodium 190mg Total Carbohydrate 13g Dietary Fiber 1g Total Sugars 1g Protein 6g Potassium 115mg Choices/Exchanges 1 Starch, 1/2 Fat
CHICKEN EMPANADA
Baked Empanadas filled with shredded chicken, green peas, potatoes, carrots and onions wrapped in a mildly sweet flaky pastry. Perfect for snacks or light meals!
Provided by Bebs
Categories Snack
Time 1h20m
Number Of Ingredients 18
Steps:
- Heat oil in a wok or skillet over medium-high heat. Saute onions and add the potatoes then cook with cover until potatoes are half cooked.
- Add the shredded chicken, carrots, red bell pepper and stir several times. Add the water and season with salt and pepper. Let it simmer while stirring occasionally until almost all liquids are gone. Lastly, add the green peas and raisins and cook for another few minutes until all liquids are gone. Transfer the cooked filling in a colander to remove any excess liquid. Set aside to let cool before using.
- In a mixing bowl mix together the flour, baking powder, sugar, and salt. Cut in butter using the mixer by pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, a tablespoon at a time, pulsing until dough is no longer too crumbly and holds together when squeezed. Squeeze the dough together to form a ball. Cut the dough into 4 equal parts.
- Take a piece of the dough and roll it out to flatten to not more than half-centimeter thick. Cut out disks using a large cookie cutter or any round object with the desired size ( I use a small glass bowl). Do the same with the remaining dough. Gather all excess dough cuttings and press together and repeat the process until all dough is used.
- Place a dough disk on your palm and spoon enough empanada filling in the center. Fold in half towards the edges and pinch the sides to close. Use a fork to press and seal the sides tight.
- Place empanadas on a baking sheet lined with parchment paper in a single layer. Brush each empanada with the egg wash to make them shiny and brown after baking. Poke (3-5) small holes on each empanadas using a toothpick or fork to let the steam out and prevent them from bursting open while baking.
- Bake at 360°F/180°C for 18-20 minutes. Empanadas are done when they appear light brown and shiny.
Nutrition Facts : Calories 308 kcal, Carbohydrate 33 g, Protein 8 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 56 mg, Sodium 481 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND CHORIZO EMPANADAS
Traditional in South America, Spain and Portugal, empanadas are little pastry pockets with an intensely flavoured savoury filling. They are great eaten any time but make a particularly good tapas-style snack with a cold beer.
Provided by Paul Hollywood
Categories Light meals & snacks
Yield Makes 10
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/350F/Gas 4.
- For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little.
- Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling.
- To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10-12 minutes, or until soft.
- Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5-8 minutes, stirring often, until the chorizo is cooked. Remove from the heat.
- Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely.
- Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment.
- Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork.
- Put the empanadas on the baking tray and brush with beaten egg. Bake for 15-20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce.
EASY CHICKEN EMPANADAS
The name comes from the Spanish verb empanar, and literally translates as "enbreaded", that is, wrapped or coated in bread. Empanadas are made by folding dough over a stuffing, which may consist of meat, cheese, corn, or other ingredients.Enjoy this easy to make chicken empanadas in indian style recipe.
Provided by Hindustanisakhisaheli
Time 55m
Yield Serves 2
Number Of Ingredients 37
Steps:
- For filling 1)Take a shallow pan and a cooking oil.Then add cumin seeds to it. 2)Now add onion and fry it for few seconds then add all the spices. 3)Next add chicken and peas. 4)Fry them altogether for 5-6 min.Then keep them aside.
- For Outer cover 1)Take one bowl add flour,oil,salt and add water as per the ingredients. 2)Next start kneading.And make round circles with the rolling pin. 3)Now place 1 tbsp of filling in the center. 4)Next,start start closing it like the picture below. 5)Brush the cover with beaten egg. 6)Start frying in sahllow pan in medium heat for few minutes until color change to brown. 7)Serve hot with any sauce or chutney .
CHICKEN EMPANADAS
Chicken Empanadas with cheese and Mexican spices is a savory pastry recipe. These Baked Chicken Empanadas are easy to make and are so delicious.
Provided by Anjali
Categories Dinner
Time 25m
Number Of Ingredients 15
Steps:
- Heat Olive Oil in a Pan. As the Oil shimmers, add chopped onion and garlic and saute until fragrant for about 2 minutes over medium-high heat. Next add the Shredded Chicken, Enchilada Sauce, Shredded Sharp Cheddar Cheese, Chopped Bell Pepper, and chopped Jalapenos. Saute until the cheese melts. Take it out in a plate and keep it aside.
- Roll the Pastry dough and use a cookie cutter to cut out 4" circles.
- Now, to assemble the Empadanas, place 1 tbsp of the filling in the center of the Rolled dough. Top with Shredded Cheddar Cheese. Brush the edges of the circle with egg wash. Fold over and seal the edges. Use a fork to crimp the edges.
- Apply Eggwash over the Chicken Empanadas and bake them in a lined baking dish @400F for 20-25 minutes. Make sure that the Empanadas do not touch each other in the baking dish. Bake until golden brown.
- Serve crispy baked Chicken Empanadas with a homemade Avocado Dip or Guacamole.
Nutrition Facts : Calories 240 kcal, ServingSize 1 serving
CHICKEN EMPANADAS
These empanadas are best if you make the filling the day before, and leave it to chill overnight. Posted for ZWT7.
Provided by Sara 76
Categories Chicken
Time 1h10m
Yield 12 empanadas
Number Of Ingredients 21
Steps:
- FILLING:.
- Sift the flour into a bowl. Stir in the salt and the sugar.
- Blend the butter and shortening into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
- Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
- Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
- FILLING.
- Prepare empanada dough and chill.
- Poach the chicken: Place the chicken breasts in a pot with the bouillon and bay leaf, and cover with water or chicken broth.
- Bring to a boil, and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.
- Shred chicken into small pieces, and moisten with 1 or 2 tablespoons of the broth. Set aside.
- Heat oil in a skillet. Add chopped onions, paprika, cumin, chile powder, sugar, and salt and pepper to taste.
- Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and mixture is golden brown.
- Remove from heat and stir in the chicken. For best flavor, refrigerate filling until the next day.
- Stir chopped hard boiled egg and olives into filling mixture.
- Separate empanada dough into golf ball size pieces, and roll each one into a smooth ball. Let rest 5 minutes.
- Preheat oven to 220°C.
- On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.
- Spoon 2-3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.
- Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.
- Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. Place empanadas on a baking sheet.
- Mix egg yolk with water and brush mixture lightly over entire surface of each empanada.
- Bake for 15 to 20 minutes, until golden brown and slightly puffed.
- Serve warm or at room temperature.
CHICKEN EMPANADAS
Small chicken pies that are great as an entree or an appetizer.
Provided by Paula Deen
Categories cheesy entertaining family potluck
Time 40m
Yield 12-15
Number Of Ingredients 9
Steps:
- Preheat oven to 400 °F. Lightly grease a baking sheet. In a large bowl, combine chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll onto a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts. Arrange 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on prepared baking sheet. Bake for 15 minutes.
EMPANADAS DE POLLO (CHICKEN EMPANADAS)
Steps:
- Gather the ingredients.
- Place the flour in a medium bowl and stir in the salt and sugar.
- Add the chilled lard and butter, and with the help of 2 knives or a pastry cutter, cut the fats into the flour until you have a sandy mixture.
- In a small bowl, whisk the egg yolks with 3/4 of the cup of water.
- Stir 1/2 cup of the water-egg mixture into the flour, a little bit at a time, until the dough starts to come together.
- Knead the dough, adding more of the water-egg mixture as needed, until the dough is smooth. If the dough feels dry, add the remaining 1/4 cup of water 1 tablespoon at a time. The dough might feel shaggy but will be pliable yet firm once thoroughly chilled.
- Add an additional pinch of salt if you'd like savory crusts.
- Cover the dough with plastic wrap and refrigerate for 1 hour.
- When ready to use, the dough should be soft and smooth, not elastic. If you poke a hole in the dough with your finger, the indentation should remain.
- Gather the ingredients.
- Place the chicken in a medium saucepan. Crumble the bouillon on top and add the bay leaf. Cover with water and bring it to a boil.
- Once the liquid is boiling, lower to a simmer and cook until the chicken is cooked through, 15 to 20 minutes, Remove from heat and let the chicken breasts cool in the broth.
- Shred chicken into small pieces.
- Moisten the shredded chicken with 2 tablespoons of the cooking liquid. Set aside.
- Heat the oil in a large skillet on medium heat. Add the onions, paprika, cumin, chili powder, sugar, and salt and pepper. Stir to combine.
- Cook over low heat until the onions are soft and transparent, and the mixture has a lively orange color, 15 to 20 minutes. Taste and add more chili powder if desired.
- Remove the mixture from the heat and stir in the chicken. Let the filling cool for at least 30 minutes. Some cooks choose to refrigerate overnight, but as long as the filling is not too hot, you can proceed to finish the filling and assemble the empanadas.
- Add the hard-boiled eggs and olives to the filling.
- Mix the egg yolk with the water. Set aside.
- Divide the empanada dough into 10 to 15 golf ball-sized pieces. Roll each one into a smooth ball.
- Let the divided dough rest for 5 minutes.
- Meanwhile, position a rack in the center of the oven and heat to 425 F. On a lightly floured surface, roll each ball of dough into a circular shape of about 6 inches in diameter.
- Spoon 2 to 3 tablespoons of filling into the middle of the circle. You want a good amount of chicken but not enough to overfill the disc of dough.
- Lightly brush the edges of the dough along the bottom half of the circle with water.
- Fold the top half of the circle over the filling to form a semicircle. Firmly press the edges together to seal.
- Brush the pressed edge with water and fold the edge over itself, pinching and crimping as you go to make a braid-like effect.
- Place empanadas on a lightly oiled baking sheet. Brush each empanada with the egg yolk and water mixture.
- Bake for 15 to 20 minutes, until golden brown and slightly puffed. Serve warm or at room temperature.
Nutrition Facts : Calories 661 kcal, Carbohydrate 60 g, Cholesterol 231 mg, Fiber 3 g, Protein 20 g, SaturatedFat 12 g, Sodium 794 mg, Sugar 9 g, Fat 38 g, ServingSize 10 to 15 Empanadas, UnsaturatedFat 0 g
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From bonappetit.com
4.5/5 (29)Estimated Reading Time 5 minsServings 36
- Bring chicken, bay leaves, and 2½ cups water to a simmer in a medium pot over medium and cook until chicken is cooked through, 30–40 minutes. Transfer chicken to a plate; discard bay leaves and reserve broth. Let chicken sit until cool enough to handle, then coarsely chop.
- Meanwhile, heat oil in a large pot over medium and cook onion and bell peppers, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Stir in tomato paste and cook until brick red, 1–2 minutes. Add paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add reserved broth and chicken along with any accumulated juices to pot. Stir in 4 tsp. salt and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Transfer to a medium bowl, cover, and chill at least 3 hours.
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- Slice the cooked chicken breasts, cutting against the grain, into strips about 1" thick. Then, shred each strip into bite-sized pieces and transfer to a mixing bowl.
- Preheat the oven to 400° and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
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- Heat a non-stick skillet on low-medium heat with oil. Saute onion, garlic, cilantro and spices until fragrant. Remove from heat.
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- In a large bowl, combine chicken, cheese, green chiles, bell pepper, greek yogurt, cumin, S&P, paprika, and sriracha.
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- Brush egg around the edges of half of the disc and fold the circle over top of the filling. If the filling is coming out the sides at all, gently stuff it into the empanada and make sure that the edges are completely sealed.
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