Ingredients
-
2
-
1
-
1
-
1/2
-
2
-
1/2
-
1
-
2
-
1/4
-
2
-
-
-
1
-
-
Directions
Spicy Chicken Empanadas (Paula Deen), DH and I watched Paula Deen make these today and he’s anxious for me to try them now! These were served at Paula’s surprise 60th birthday party Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts , Tasty! used only 2 cups chicken, 2 ts cumin and added some jalapeno brine from the jar , I made these for dinner the other night The filling made enough for at least 20 empanadas I followed the recipe exactly, so I am not sure why I had so much I even filled the pastries with two tablespoons of filling I did feel that the filling was lacking in spice a bit – maybe needed more salt and something else I also used the Goya brand empanada wrappers you can buy in the frozen section I also baked them at 350 for 20 minutes rather than frying because one of my daughter’s has a peanut allergy My husband and I really liked them, but the girls weren’t thrilled
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Steps
|
1
Done
|
Heat Vegetable Oil in a Medium Saute Pan; Add Onions, Green Chiles, Jalapenos, Garlic and Cumin and Saute Until Onions Are Translucent. |
|
2
Done
|
in Large Bowl Combine Chicken, Lime Juice and Cilantro. Add the Onion-Chili Mixture and Mix. Stir in Cheese and Season With Salt and Pepper, to Taste. |
|
3
Done
|
Using a 4-Inch Ring Mold (biscuit Cutter), Cut Circles from Prepared Pie Dough. Put About 1 Tablespoon of the Chicken Mixture in Center of Dough. Brush Egg Wash Around Circumference of the Dough. Fold Top Half Over to Form a Half Circle. Seal With the Tines of a Fork. |
|
4
Done
|
Heat a Deep-Fryer to 325 Degrees With Peanut Oil. Submerge a Few Empanadas Into Oil Until Golden Brown, About 2 Minutes. Remove and Drain on Paper Towels. |
