Empanadas De Pollo Con Queso Recipes

Steps:

• Calienta el horno a 375ºF.
• Mezcla los 4 primeros ingredientes. Bate bien el huevo con el agua con un batidor de varillas.
• Desenrolla la masa sobre una superficie ligeramente enharinada. Usa un rodillo para estirar cada base hasta formar círculos de 12 pulgs. Corta cada base en 8 círculos (4 pulgs.) con un cortador para panecillos, volviendo a enrollar la masa si fuera necesario. Colócalos en charolas (bandejas) para hornear cubiertas con papel para hornear (parchment paper).
• Pon 2 cdas. de mezcla de pollo al centro de cada círculo; barniza el borde con el huevo. Dobla los círculos de masa por la mitad. Presiónalos ligeramente para sacar el exceso de aire; sella los bordes con un tenedor. Barniza las empanadas con el huevo restante. Espolvoréalas con el chile en polvo.
• Hornéalas 15 min. o hasta que estén bien doraditas.

Steps:

• Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
• Bake in preheated oven until golden-brown, about 20 minutes.
• Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
• Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
• Bake in the preheated oven until golden brown, 24 to 26 minutes.

Steps:

• Mezcla la harina, el polvo para hornear y la sal en un tazón mediano. Utiliza un mezclador de repostería (pastry blender) o 2 cuchillos para incorporar la manteca hasta que la mezcla parezca migas gruesas. Agrega poco a poco 1/4 taza de agua revolviéndola hasta que se forme una bola. Trabaja la masa en una superficie ligeramente enharinada durante 5 min. o hasta que esté suave y elástica. Envuélvela bien en envoltorio plástico; refrigérala mientras preparas el relleno para la empanada.
• Cocina el pollo, las cebollas y los pimientos en una sartén antiadherente a fuego medio-alto durante 5 min. o hasta que ya no esté rosado el pollo. Agrega la salsa; cocínala y revuélvela 2 min. Déjala enfriar por completo. Calienta el horno a 375ºF. Divide la masa en 6 pedazos. Estira cada pedazo en una superficie ligeramente enharinada hasta formar discos de 7 pulgs.; colócalos en una bandeja (charola) para hornear forrada con papel para hornear (parchment paper).
• Incorpora el queso a la mezcla de pollo; pon aproximadamente 1/2 taza de mezcla en la mitad de cada disco de masa. Bate el huevo con el resto del agua; úntaselo a los discos por los bordes. Dóblalos por la mitad para envolver el relleno. Ejerce un poco de presión sobre las empanadas para hacer que salga el exceso de aire; sella los bordes con un tenedor.
• Unta con una brocha el resto del huevo por encima. Hornea las empanadas de 18 a 20 min. o hasta que se doren bien.

Steps:

• Toss meat with cajun spices, oregano, cumin, salt and black pepper. Set aside.
• In a medium skillet, saute onions, peppers and garlic in oil until soft. Add seasoned steak and saute until cooked through.
• In a small bowl, combine salsa, broth, and tomato paste. Pour over filling mixture in skillet, simmering for a minute or until slightly thickened.
• Add cheese to filling, then transfer filling mixture to a bowl and chill in the fridge while you get to work on cutting the puff pastry.
• Cut 18 squares from pastry sheets (you'll get 9 squares out of each sheet by cutting it into thirds at the two creases and cutting each strip into three squares). At this point, I like to sprinkle a little flour on each square and make them a bit bigger using a rolling pin.
• Retreive filling from fridge and spoon 1 or 2 tablespoons of filling onto each square or circle. Moisten the edges with water and fold over meat mixture, creating a triangle. Make sure to stuff all the filling in and press the edges together well with your fingers. Then seal the dough by pressing down on the edges with a fork. Repeat with remaining filling and pastry.
• Place empanadas on a baking sheet coated with nonstick cooking spray. Brush each empanada with melted butter and pierce the top with a fork to vent steam. Bake at 400 degrees for 15-20 minutes or until golden brown.
• While empanadas are baking, melt butter in a small saucepan over medium heat. Wisk in flour and cook for about 1 minute. Wisk in milk gradually until incorporated. Gradually stir in cheese until melted and thickened. Season with cumin, salt and pepper to taste. Drizzle over empanadas.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
• Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
• Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
• Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
• Bake in the preheated oven until golden, about 20 minutes.

Steps:

• Cut in 1/2 pound butter to the flour to resemble breadcrumbs.
• Add egg and vinegar. Combine.
• Knead lightly for a couple of seconds before covering in cling wrap and refrigerating for 1/2 hours.
• Meanwhile, heat 2 tablespoons butter in a small saucepan. Saute the onion and spinach. Set aside to allow to cool, approx.20-25 minute.
• Normally I use this time now to grate the cheese and chop the hazelnuts. When the spinach is cool, mix with hazelnuts, raisins and cheese.
• Remove pastry from fridge. Using a 3 1/2 inch circle cutter, cut out circles. Place approximately 1 tablespoon in the middle of each circle, brush edges with egg wash and fold to enclose. Do not discard egg wash. Place on greased baking tray.
• Refrigerate for 30 minute.
• Preheat oven to 375 degrees F. Remove empanadas from fridge and brush egg wash lightly over the tops. Bake for about 25 min or until lightly golden.