This one is a little more time consuming than the last one…but still very yummy.
I don’t know if anyone remembers, but a couple of years ago there was a commercial…i think for coke…where a guy comes home to his apartment to find that his roommates mom had left some empanadas for him (the roommate). Well, this guy sits down to eat them…and I don’t remember the rest of the commercial, but for some reason after that I was always hungry for an empanada, even though i had no idea what it was.
So, when I saw them in this cookbook I was pretty excited. And since this cookbook is geared for children to help, I was fairly confident in my ability to make them.
This is the same cookbook where I found stuffed french toast which Nathan and i thought was excellent! I think the kids were a little confused by the cream cheese and apples in the middle, so they didn’t really care for it, which just made more for Nathan and myself!
It’s also got recipes for blueberry muffins, smoothies, and breaded chicken fingers with mango-pineapple salsa that I can’t wait to try.
For the empanadas, you start out with refrigerated pie crusts and use a 3 inch cookie cutter to cut circles. I used this handy biscuit cutter i bought from Captain Max Chocolates years ago and don’t think i’ve ever used. Homemade biscuits don’t get made here much apparently.
After that add your filling of choice. We chose finely chopped chicken and shredded cheese. We did add finely chopped broccoli to about half of them. You fold them over and press with a fork.
One recipe made 25 empanadas. They were found in the snack section of the cookbook, but we ate them for a meal and had some left over. I’m still trying to decide what the best thing to dip them in would be. The cookbook suggests salsa, but something didn’t strike me right about that option. I guess I’m just going to have to make them again so I can try other dipping options.
The recipe…if you’re interested
1 15-ounce package refrigerated pie crust. Softened according to package directions (Or you can make homemade crust too.)
3/4 cup salsa for dipping (optional)
Cheesy ChickenFilling: In a medium bowl, combine 1 cup finely chopped cooked chicken, 1/4 cup cooked peas, and 2/3 cup shredded cheddar cheese
Cheesy Broccoli Filling: 1 cup finely chopped cooked broccoli, 1/4 cup finely shredded carrots, and 2/3 cup shredded cheddar cheese
Preheat oven to 400. Roll out crust on lightly floured surface. Cut 3 inch round circles from crust with cookie cutter or biscuit cutter. Divide 1 of the fillings among the rounds, piling filling in the center.
Lightly brush edges of rounds with water. Fold rounds over to form crescents. Crimp edges with a fork to seal.
Place on greased cookie sheet. Bake 12-15 minutes or until golden brown. Serve with salsa.
yummy – yummy – yummy