Thank you Paula Dean for giving me an Empanada night! Tonight we started a new theme night to add some excitement to dinner time and I loved it! I made 2 different types of empanadas served with an amazing tasting and simple dipping sauce, along with a side of veggies (just for the show of eating healthy). I also made a dessert empanada that takes no time at all to make and is really yummy!
Chicken Empanadas
3 cups chopped, cooked chicken (I like to use one rotisserie chicken)
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened (I used 8oz to make it creamier)
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (15-ounce) package refrigerated pie crusts
Water to brush the edges
Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes. EnJOY!
This is a Tyler Florence recipe slightly modified for my liking! I like a little easier than how he cooks, so here ya go! Easy, sooooo good and the dipping sauce rocks!
Potato and Chorizo Empanadas
3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped (optional)
1/2 cup golden raisins (very optional)
2 boxes refrigerated pie crust
Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chorizo mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chorizo mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Preheat the oven to 400. 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 15 minutes, until the pastry is golden brown.
Cilantro Cream
1 cup sour cream
1/4 cup finely chopped fresh cilantro leaves
1/2 lime, juiced
Kosher salt and freshly ground black pepper
In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas. EnJOY!
This is a slightly modified Tyler Florence recipe, its a little runny so dont be shocked. It still tastes slammin! It is so easy and quick to make!
Chocolate-Banana Empanadas
4 large ripe bananas
2 tablespoons sugar
1 teaspoon cinnamon
1 package refrigerated pie crusts
4 ounces semisweet chocolate, broken in chunks
Confectioners’ sugar, for dusting
Preheat oven to 400. Unroll pie crusts and roll into 15"circle. Cut out rounds using a 3" cookie cutter. Re-roll dough as needed. Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth – you should still have pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the empanada pastry circles and stick a piece of chocolate on top. Fold dough over the filling, pressing the edges with a fork to seal. Form and bake the empanadas for 15 minutes. Dust with confectioners’ sugar, top with caramel ice cream topping if desired and serve hot. EnJOY!
