Chicken Empanadas With Greek Yogurt Dipping Sauce Recipe By Tasty

Steps:

• In a large heavy bottom pot, add olive oil and brown ground chicken over medium high heat until cooked through and nicely browned - about 5-7 minutes.
• Add spices and stir to combine. Add onion, garlic, peppers and season with salt and pepper. Continue cooking until onion is softened, about 5 minutes. Add tomato paste and diced tomatoes - stir to combine.
• Cook for 7-10 minutes, stirring constantly. Remove from heat and allow it to come to room temperature.
• Make the yogurt sauce by adding all ingredients to a blender and blitzing until smooth, chill until serving.
• Lay out your empanada shells and place a small piece of mozzarella in the center of each one.
• Spoon a tablespoon or so of filling into each shell on top of the mozzarella - you want to be sure to not overfill or they will not close properly. Then, fold over the sides of the dough, and use a fork to crimp closed.
• Add canola oil to a steep sided pot suitable for frying, and bring up 350°F.
• Once heated adequately, carefully add 2-3 empanadas to the oil and fry up until golden brown.
• Use a slotted spoon to remove from oil and onto a paper towel lined sheet tray to catch oil.
• Sprinkle with salt while coming out of the oil and still hot to get it to stick.
• Allow to cool slightly before serving. Empanadas can be held in a 300 degree oven to be kept warm for 10-15 minutes prior to service.

Steps:

• Divide the chicken, olives, tomatoes and cheese into 4 servings. Skewer the ingredients, alternating as desired. Store in the refrigerator until ready to serve.
• Combine the yogurt with the pesto in a small bowl, and stir well to combine. Store in the refrigerator until ready to serve with the chicken kebabs.