CHICKEN MINI EMPANADAS
Steps:
- Prepare the pie dough according to the package directions for a double-crust pie. Wrap the dough in plastic wrap and chill.
- Preheat the oven to 400 degrees F. In a medium saucepan, combine the chicken, salsa and olives. Bring to a boil, then reduce the heat and simmer 5 minutes. Remove from the heat and stir in the cheese. Cool slightly.
- On a flour-dusted surface, roll out the dough to inch thick. Using a 3-inch-round cutter, cut out 36 circles, rerolling the scraps as needed. Place about 1 tablespoon chicken mixture in the center of each circle. Moisten the edges with water.
- Fold the circles in half and pinch to seal. Pierce the tops with a fork.
- Place the empanadas on a baking sheet and bake 15 minutes, or until golden. Serve hot.
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
CARBONADA CRIOLLA MINI EMPANADAS
These tasty Latin American hand pies are stuffed with the comforting flavors of Argentinean carbonada criolla, a tasty beef and vegetable stew. Serve with a side salad for a satisfying meal.
Provided by SunnyDaysNora
Categories Empanada Recipes
Time 5h40m
Yield 36
Number Of Ingredients 18
Steps:
- Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
- Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
- Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 18 g, Cholesterol 6.5 mg, Fat 4.5 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 231.4 mg, Sugar 1.2 g
ARGENTINEAN-INSPIRED BEEF MINI EMPANADAS
This recipe makes a delicious, lightly spiced filling, stuffed with little bites of soft egg, salty olives, and tender meat and veggies. My filling made quite a bit more than I needed for the amount of dough I had, so we used the leftover meat the next day in a loose meat sandwich which was also completely tasty! Feel free to double the dough if you want to use more of the meat mixture up in these empanadas. Serve with your favorite dipping sauce, such as queso, sour cream, salsa, etc.
Provided by Rebekah Rose Hills
Categories Empanada Recipes
Time 2h5m
Yield 6
Number Of Ingredients 15
Steps:
- Prepare filling: Cook ground beef, onion, bell pepper, and garlic in a large, nonstick skillet over medium to medium-high heat until vegetables are tender and beef is browned and crumbly, about 10 minutes. Add olives, paprika, cumin, salt, and pepper. Stir in chopped eggs.
- Scrape mixture into a bowl. Cover and refrigerate until fully chilled, 1 to 2 hours; this ensures the dough will not be soggy when the empanadas are baked.
- Prepare dough: Whisk flour and salt together in a medium bowl until combined. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
- Whisk cold water, egg, and vinegar together in a small bowl. Pour into the dry ingredients and blend with a fork. Use your hands to finish blending the ingredients until they come together in a ball. Flatten the ball into a disc, wrap with plastic wrap, and refrigerate for 1 hour.
- When you are ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Roll the dough on a lightly floured surface. Use a 3-inch round cutter to cut circles, rerolling the scraps as necessary. I got about 18 circles.
- Hold each circle in your hand and place a heaping tablespoon of filling in the center. Gently fold the ends over the top and press to seal all the way around. Reserve extra filling for another use.
- Set empanadas on a baking sheet. Press around the sealed edges with a fork if desired.
- Bake in the preheated oven until golden brown on the bottoms, about 18 minutes. Flip and bake until the other side is browned, about 5 more minutes.
Nutrition Facts : Calories 535.3 calories, Carbohydrate 39.9 g, Cholesterol 188.8 mg, Fat 31.9 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 15.4 g, Sodium 1050.5 mg, Sugar 2 g
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