Chicken And Corn Empanadas Recipes

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.

Steps:

• Heat oven to 375°F.
• In a large bowl, combine the chicken, corn, raisins, cilantro, onion, cheese, salt, and pepper.
• With a biscuit cutter, cut an equal number of circles from each pie crust. (I made mine as rounds from a 2-inch biscuit cutter ~ I topped each circle with another circle! If your biscuit cutter is large enough, you may be able to fill, then fold over the dough before crimping.).
• Spoon some of the chicken mixture onto half your dough circles, leaving a border. Brush the edges with water, fold in half, or top with another circle, and press with a fork to seal. Poke a couple of holes (or a slit) in the top crust to let out steam!
• Transfer to a baking sheet lined with parchment paper, and bake until golden, about 20 minutes.
• Makes eight 4-inch empanadas~ serves four adults (2 empanadas each). The yield using a 2-inch cutter was 14 (2-inch) empanadas.

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.

Steps:

• Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in a large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
• Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
• Make the filling: Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add onion and cook briskly, stirring, until softened and lightly browned, about 10 minutes. Add potatoes, corn, garlic, cumin and thyme. Season generously with salt and pepper and stir well. Add about 1 cup broth or water and simmer until potatoes are softened and liquid has evaporated, about 5 to 7 minutes.
• Transfer mixture to a large mixing bowl. Add roasted peppers, ham, ricotta and cayenne and stir well. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in Gruyère and scallions. Cool to room temperature, then cover and refrigerate until ready to use.
• Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
• Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
• Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.

Steps:

• Lightly oil 15x10x2-inch glass baking dish.
• Mix first 6 ingredients and 1 cup cheese in medium bowl.
• Season chicken filling to taste with salt and pepper.
• Mix salsa and enchilada sauce in large bowl.
• Heat heavy medium skillet over high heat.
• Add 1 tortilla and cook until heated through, about 10 seconds per side.
• Brush tortilla with some of sauce mixture.
• Spoon 1/3 cup chicken filling into center of tortilla.
• Roll up.
• Place seam side down in prepared baking dish.
• Repeat with remaining tortillas, some sauce and remaining filling.
• (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
• Preheat oven to 350ºF.
• Spoon remaining sauce over enchiladas.
• Sprinkle with remaining 1 cup cheese.
• Cover with foil.
• Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).