SPICY CHICKEN EMPANADAS WITH ORANGE SALSA VERDE
Provided by Food Network
Categories appetizer
Time 43m
Yield 10 to 12 empanadas
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
- 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.
- Using a 4-inch ring mold, 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.
- Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.
- In a large bowl combine all ingredients.
TURKEY & POTATOES EMPANADAS WITH SALSA VERDE
These empanadas are an unusual and tasty game day appetizer. Onion, cumin, and fennel mixed with the turkey add so much flavor to the stuffing. We really loved dipping these into the salsa verde. The salsa verde adds a bit of tanginess to the empanadas. So yummy!
Provided by Josee Lanzi
Categories Meat Appetizers
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Preheat oven at 400 degrees. Line a large cookie sheet with parchment paper set aside.
- 2. On stovetop on medium-high heat in a small non-stick pan sprayed with cooking spray add ground turkey, onion, cumin, and fennel seeds. With a spatula break up meat while cooking and cook until meat is no longer pink. Let cool completely.
- 3. In a mixing bowl mix the ground chicken with the chopped potatoes. Mix until well incorporated.
- 4. Unroll pie crust and cut each into 4 pieces.
- 5. Place 1/3 cup of turkey and potatoes mixture in the middle of each crust piece. Fold crust over filling and pinch the edge to secure filing with a sharp knife make small cuts on top of each empanada to let steam escape. Place on cookie sheet.
- 6. Beat egg and brush each empanada with egg wash. Bake in oven 35 minutes.
- 7. Let empanadas rest 5 minutes before serving with salsa verde and sour cream.
GREEN CHILE CHICKEN AND QUESO EMPANADAS
Provided by Tyler Florence
Categories main-dish
Time 3h10m
Yield 20 empanadas
Number Of Ingredients 17
Steps:
- Bring a pot of water to a boil; add the tomatillos, jalapeno, onion, and garlic. Simmer for 10 to 15 minutes until the tomatillos are soft. Drain and cool slightly. Combine the tomatillos, jalapeno, onion, garlic, cilantro, and lime juice in a blender. Add 1/4 cup of water and process to a coarse puree; season with a generous pinch of salt. You should have about 3 cups of this salsa verde.
- Combine the shredded chicken and queso fresco in a large mixing bowl. Pour in 1 1/2cups of the salsa verde and fold the ingredients together to moisten. Use as a filling for empanadas. Serve the remaining salsa verde on the side.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
SALSA VERDE FOR EMPANADAS
Blanching the tomatillos takes away some of their bitterness. Use this salsa with our Empanadas with Spicy Pork.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2-inch pieces.
- Toss in bowl with remaining ingredients.
CHILEAN BEEF AND OLIVE EMPANADAS
Lorain is known as the International City, because people came from all over the world to work. During the summer, the city hosts a festival to celebrate the diverse community. One year, I got to help my Chilean friend's mom prepare these for the festival. They bring back happy memories! -Kristyne Mcdougle, Lorain, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.
Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 338mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.
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- Coleslaw. Easily prepared in a short amount of time, and full of fantastic flavor! fantastic on tacos and sandwiches with pulled pork. Make a batch right away!
- Beans With Rice. The dish of rice and beans is loved by a large number of people worldwide. It is a straightforward recipe that can be prepared in a number of ways, however the key is to achieve the ideal harmony of flavor and texture.
- Corn On The Cob. This is a traditional side dish that is the perfect complement to empanadas. In addition to being tasty, this straightforward dish is a fantastic way to add extra color and diversity to your meal.
- Plantain Chips. Nothing compares to a crunchy, salty plantain chip. They make the ideal dish for any entrée or can serve as a snack by themselves. Typically, plantain chips are fried, giving them their distinctive crunch.
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