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.
BAKED CHICKEN EMPANADAS
These are quick and easy to make. And for an easier prep, I used diced rotisserie chicken and jarred salsa.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined.
- Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 20.7 g, Cholesterol 18.7 mg, Fat 6.9 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 355.4 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.
CHICKEN EMPANADAS
Steps:
- In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. Yield: about 1 1/2 dozen empanadas
- In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
- Difficulty: Intermediate
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
CHICKEN EMPANADAS
I'm showing you how to make what is one of the world's greatest meat-filled pastries. Or, it can be, if you avoid the three most common mistakes: empanadas that are under-seasoned, under-filled, and under-cooked. But, if you use the following technique, you'll avoid all of those issues, no matter what kind of filling you use!
Provided by Chef John
Categories Empanada Recipes
Time 3h15m
Yield 8
Number Of Ingredients 23
Steps:
- Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
- Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
- Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
- Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
- While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
- Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
- Roll each dough piece into an 8-inch circle.
- Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
- Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
- Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
- Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 43 g, Cholesterol 131.7 mg, Fat 26.4 g, Fiber 2.7 g, Protein 22 g, SaturatedFat 13 g, Sodium 937 mg
EASY CHICKEN EMPANADAS
A definite party pleaser, these easy chicken empanadas (pastelillos as Puerto Ricans call them) are so delicious! I promise that you will receive rave reviews. They are so tasty with the right amount of heat to them. I don't like spicy items and this recipe is perfection balancing flavor and spice. Enjoy!
Provided by Elvita
Categories World Cuisine Recipes Latin American Caribbean
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.
- Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.3 g, Cholesterol 47.9 mg, Fat 24.3 g, Fiber 1.8 g, Protein 17.2 g, SaturatedFat 8.6 g, Sodium 554.2 mg, Sugar 1.7 g
GROUND CHICKEN EMPANADAS
Make and share this Ground Chicken Empanadas recipe from Food.com.
Provided by Roland H.
Categories Spanish
Time 1h30m
Yield 8 Empanadas, 4 serving(s)
Number Of Ingredients 20
Steps:
- Mixture:.
- Add Jalapeno, Onion, and Garlic to a pan with a teaspoon of oil on medium heat. Saute until onion is clear.
- Add ground chicken, and immediatly add Cumin, Chili Powder, paprika, salt and Cayenne pepper over the ground chicken. so its looks like its Dusted. Mixing well over medium heat and breaking it down until it it browned.
- Remove and drain out fat, place into a bowl and let it sit for 5 mins.
- Add Cheese to the Ground Chicken and mix well. Let rest for about 10 mins before filling.
- Roll dough out, dough should be .5 inch thick. You will need 4 inch circles for each empanada.
- Place about 2 tablespoons of Meat Mixture into the middle of the Circle. And then gently fold over. Using A fork press the ends closed.
- Dough recipe:.
- Shift flour and Salt together. cut butter into 1/4 and slowly mix into flour/salt.
- In a small bowl, combine egg, Vinegar and water and beat until foamy.
- Combine Egg mixture to flour and Mix with a fork.
- Once the mixture is completely Incorporated you can use your hands to form dough. Once it is sturdy place onto a floured surface and roll into a triangle. Using Plastic wrap cover and place in fridge for 1 Hour.
- Bake:.
- Pre Heat Oven 400.
- Place each Empanada onto Pan and brush with Egg Yolk.
- Sprinkle each Empanada with Chili Powder/Salt mixture.
- Place in over for 12 to 14 minutes.
Nutrition Facts : Calories 771, Fat 44, SaturatedFat 22.2, Cholesterol 346.9, Sodium 3437, Carbohydrate 59.2, Fiber 3.6, Sugar 2.1, Protein 35.2
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
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.
EASY (YET AWESOME) CHICKEN EMPANADAS
I came up with this recipe by mixing a few different ones that I have used. I think it's awesome and has great flavor. I like to put Cholula hot sauce on mine and dip in sour cream. Hope you like it!
Provided by SavorFlavor
Categories Savory Pies
Time 49m
Yield 8-9 medium empanadas, depending on size, 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400F degrees.
- Heat oil over med-high heat in a large skillet.
- Saute onions and garlic about 4 minutes, until onions are translucent.
- Add cumin, cayenne pepper, chili flakes and dried oregano. Make sure to mix well and cook for 2-3 minutes.
- Add black beans, chicken and green chilies. Salt and pepper to taste. Cook for around 2 minutes until incorporated and heated through.
- Add chicken stock a little at a time, just to moisten the mixture. You may not need to use the entire 1/4 Cup. You want to make sure that the mixture is moist but not soupy. Simmer for about 5-7 minutes.
- Take mixture off burner and let cool to room temperature.
- Add cheese and mix thoroughly.
- Roll out dough onto floured surface.
- Cut 4" circles out of the dough (I like to use a medium sized cereal bowl to cut the circles, but you can make yours smaller or larger).
- Fill the middle of each circle with about 1.5 - 2 Tbl of the mixture. Don't overfill. Fold each circle in half (sealing in the mixture) and crimp the ends with a fork to close the dough.
- Brush tops with egg yolks and sprinkle with chili powder.
- Cook for 12-14 minutes at 400°F.
- Enjoy!
Nutrition Facts : Calories 1179.8, Fat 75.9, SaturatedFat 21.5, Cholesterol 199, Sodium 1167.9, Carbohydrate 87.4, Fiber 12.7, Sugar 4.6, Protein 38.3
More about "chicken empanades food"
CHICKEN EMPANADAS - MANITOBA CHICKEN
From manitobachicken.ca
CHICKEN EMPANADAS - FOOD WITH FEELING
From foodwithfeeling.com
EMPANADAS DE POLLO: CHICKEN EMPANADAS RECIPE - THE …
From thespruceeats.com
CHICKEN EMPANADAS; EVERYTHING YOU NEED TO KNOW - AMIGOFOODS
From blog.amigofoods.com
CHICKEN EMPANADAS - EASY CHICKEN RECIPES
From easychickenrecipes.com
BEST CHICKEN EMPANADAS - HOW TO MAKE CHICKEN EMPANADAS
From delish.com
10 BEST SHREDDED CHICKEN EMPANADAS RECIPES | YUMMLY
From yummly.com
EASY CHICKEN EMPANADAS - FOOD LOVIN FAMILY
From foodlovinfamily.com
10 BEST CHICKEN AND POTATO EMPANADAS RECIPES | YUMMLY
From yummly.com
HOW TO BAKE EMPANADAS? - TEST FOOD KITCHEN
From testfoodkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love