Friday, September 7, 2012

Empanadas are primarily found in Puerto Rican, Cuban and Dominican communities. They are pockets of dough filled with meat, potatoes, vegetables, chili, and in some circumstances fruit, cream and chocolate.

Our Yumologists have discovered a way to make their empanadas at home. This east meet west recipe gives these east coast pockets some New Mexican flavor.

3 boneless skinless chicken breasts
2 jars of green chili sauce or salsa (be sure it has fresh chopped green chills in it)
1 tsp salt
1 tsp pepper
1 tin of Pillsbury flakey layer biscuits
2 cups of shredded jack cheese
1 egg
1 cup of flour

  • Add the chicken, chili, salt and pepper to a crock pot and let it cook on high for 3-5 hours.
  • Use a fork the shred the chicken and strain the chicken chili mixture of any excess liquid before stuffing your dough.
  • Remove the biscuits from the tin and roll each one in four.
  • Use your hands to flatten each biscuit and gently stretch each one into a small round.
  • Take 1 tbsp of the chicken and place it in the middle of each dough round.
  • Top each dough round with a pinch of cheese.
  • Carefully fold one side of the dough over on the other to form a semi-circle or pocket.
  • Beat an egg in a small cup.
  • Dip your fork in the egg mixture and pinch the sides of the pockets closed using the egg and fork.
  • When you have sealed each pocket use your fork to poke a hole in the top of each one to allow the steam to escape so your empanadas won't explode.
  • Use a basting brush to brush a thin layer of the remaining egg on the top of each empanada.
  • Bake at 350 for 20-25 minutes, until the outside of the empanadas are golden brown and crisp.

Serve these with a side of salsa, sour cream, lime wedge and jalapeƱo bite.


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