Empanadas with cheese and chicken
Votes: 4
Time: 55 min.
Complexity: easily
Quantity: 12 - 15 pies
Complexity: easily
Quantity: 12 - 15 pies
These simple Spanish pastries can be made quickly using store-bought pie dough, and for the filling, use any cooked chicken—fried, baked, or boiled, or even store-bought rotisserie chicken. The shredded chicken is mixed with grated cheese, cream cheese, hot and sweet peppers, and spices, and then sealed in a semicircle inside the dough circles. Press the edges of the dough with the tines of a fork—this is what sets empanadas apart from other pastries. They bake for just 15 minutes, allowing the filling to warm through and the shell to a golden brown. Empanadas can be served as an appetizer with dipping sauces or taken on the go for a snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups chopped cooked chicken
- 1 package (220 g) of a mixture of grated Colby and Monterey Jack cheeses
- 110 g softened cream cheese
- 1/4 cup chopped sweet red pepper
- 1 jalapeño, seeded and chopped
- 1 tbsp. l. ground cumin
- 1.5 tsp salt
- 0.5 tsp black pepper
- 1 package (425 g) of chilled American pie dough
- Water
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Recipes with similar ingredients: chicken, Monterey Jack cheese, cream cheese, unleavened dough, sweet pepper, jalapeno pepper, cumin
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Lightly grease a baking sheet with oil. In a large bowl, combine the chicken and the next 7 ingredients. Roll out 1 sheet of dough on a lightly floured surface into a 15-inch (37 cm) circle. Using a 3-inch (7.5 cm) cookie cutter, cut out circles from the dough. Re-roll the dough if necessary. Repeat with the remaining dough to make 12-15 circles total.
- Place 1 circle on a clean, flat surface. Lightly brush the edges of the dough with water. Place 1 teaspoon of the chicken mixture in the center of the circle. Fold the dough in half over the filling, pressing the edges with a fork to seal. Repeat with the remaining dough and chicken mixture.
At this point, the empanadas can be frozen for up to 1 month.. - Place the empanadas on the prepared baking sheet. Bake for 15 minutes.
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