Chicken & Cheese Empanadas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Haven't even tried it yet...found it in the Food and Family Fall 2011 magazine. I will be trying it very soon! I may just use canned chicken breast for simplicity. You can also substitute 1/2 lb lean ground beef for the chicken and 1/4 cup BBQ sauce for the salsa. Ingredients:
1 cup flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/4 cup shortening |
1/4 cup cold water, plus 1 tablespoon cold water |
1/2 lb boneless skinless chicken breast, cut into 1/2 inch pieces |
1/2 cup onion, chopped |
1/2 cup green pepper, chopped |
1/2 cup salsa |
1 cup kraft mexican style shredded four cheese with a touch of philadelphia |
1 egg |
Directions:
1. MIX flour, baking powder and salt in medium bowl.
2. CUT in shortening with pastry blender until mixture resembles coarse crumbs.
3. GRADUALLY add 1/4 cup water, stirring until mixture forms ball.
4. KNEAD dough on lightly floured surface 5 minutes or until smooth and elastic.
5. WRAP tightly in plastic wrap; refrigerate while preparing filling.
6. COOK chicken, onions and peppers in nonstick skillet on medium high heat 5 minutes or until chicken is no longer pink. Add salsa; cook and stir 2 minutes. Cool completely.
7. HEAT oven to 375.
8. DIVIDE dough into 6 pieces. Roll out each piece on lightly floured surface to 7-inch round; place on large sheet of parchment paper.
9. STIR cheese into chicken mixture; spoon about 1/2 cup onto half of each dough round.
10. BEAT egg and remaining water; brush onto edges of dough rounds. Slide parchment onto baking sheet.
11. FOLD dough rounds in half to enclose filling. Press tops lightly to remove excess air; seal edges with fork. Brush tops with remaining egg.
12. BAKE 18-20 minutes or until golden brown.
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