Ingredients:
-pre-made pie crust - 2 pie crusts come in a pack. {I used Pillsbury and it worked well. Maybe next time I'll try to make my own dough, but I just didn't have time for this. You can find the pie crust by the biscuits in the grocery store}
- little bit of water
-1 beaten egg
-about 2 cups chopped, cooked chicken {I cheated and bought a ready-made rotisserie chicken - again with the time issue}
1 8oz package Colby/Jack cheese blend {I didn't use the whole package - although I might next time}
4 oz cream cheese, softened {I softened it in the microwave}
1/4 cup chopped onions
a dash of green onions because I had them on hand
1/2 a container of frozen spinach {defrosted}
1/2 a large garlic clove
1 tablespoon ground cumin {this is where the main flavor comes from - not sure if I used 1 tbs, I just poured until it smelled right}
1.5 teaspoons salt
1/2 teaspoon pepper
{next time I'll add some mushrooms}
- First I shredded my chicken
- then I used some olive oil to cook the onions and garlic on the stove. After they were cooked to my liking, I added the spinach and cumin, salt, and pepper {I'd also cook the mushrooms here if I use them}
- Mix basically all of your ingredients except for the pie crust, egg, and water
- get your dough and place it on a cutting board that has been lightly dusted with flour and cut out little 3 inch circles with a cookie cutter, or use a glass like I did {to "free" your dough just pop the top of the coup - dough falls out immediattly almost every time} You'll have some dough left over and you can roll it out to get a few more.
- I cut out a circle and then filled 1/2 the circle with the mixture. I'd dip my finger in water and wet the edge of the semi-circle. Then close your circle. Place that on a baking sheet. Repeat. I was able to make 20 empenadas with the 2 pre-made pie crusts.
- At this point you can place your uncooked empenadas on parchment paper or a container and freeze them so that you can cook them later. I think the recommendation is to do so within a month
- I brushed my semi-circle empanadas with egg and poked 2 tiny holes in the top so that they could "air" and perhaps wouldn't burst open during the baking process.
-Preheat over to 400 degrees and bake for about 15 minutes. I think I set the timer for 13 min and then kept an eye on them.
We were lacking an ingredient for every sauce we looked up - but Tom came up with this little sauce mixture:
-buttermilk ranch
-sour cream
-chipotle spices
{he doesn't remember the amounts he used - kind of eyed the whole thing - but it was the perfect sauce}
Tom and I were really impressed with the recipe and would even serve it to guests, so you know it's acceptable.
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