So it's Cinco de Mayo .... are you staying in? Having friends over? Or just looking for a fun and easy dinner for the family? A quick and easy version of empanadas is the perfect answer for all of the above!
To be honest ... it's been a long week at our home. We have a two year old who has had a tummy bug and cold and that all equals very little sleep for Mommy and Daddy. So between that and work all week I was looking for something good, yet easy for dinner. So ... I found a shortcut to one of my favorite mexican dishes - empanadas.
First of all, I took two store short cuts. I bought a rotisserie chicken and then shredded all the meat off the bone. Place the shredded chicken in a large mixing bowl and add in about a cup and a half of shredded cheese. I used a Colby/Jack mix. Then I cut one small yellow onion and sauteed it. Then, just added it to the chicken and cheese mixture. Next comes the flavor. Add the juice of half a lime, couple dashes of chili powder, (unless you want it spicy) some salt, pepper and a dash of red pepper flakes.
For the actual empanada, this is where the second store short cut comes in. I bought Pillsbury ready-made pie crusts. Then rolled them out with some flour and cut them using a 4" biscuit cutter.
Place about 2 tablespoons of filling in the middle of each circle of dough, then brush with egg wash around the edges. (Egg wash: one egg mixed with a little water) Fold the circle in half around the filling and press down. Then use the tines of the fork to seal the edges together. Place in a shallow baking dish, (greased) or on parchment paper. Brush liberally with egg wash over the tops.
Cook on 375 for approximately 15 minutes. I wanted a flakier crust so I placed the oven on broil for about 5 - 7 minutes, (watching with the oven door cracked open) and then served along side some spanish rice.
Serve with a side of guacamole, sour cream or salsa. (perhaps all three?!) Quick and easy homemade empanadas.
Feliz Cinco de Mayo!!
~Cheers!
To be honest ... it's been a long week at our home. We have a two year old who has had a tummy bug and cold and that all equals very little sleep for Mommy and Daddy. So between that and work all week I was looking for something good, yet easy for dinner. So ... I found a shortcut to one of my favorite mexican dishes - empanadas.
First of all, I took two store short cuts. I bought a rotisserie chicken and then shredded all the meat off the bone. Place the shredded chicken in a large mixing bowl and add in about a cup and a half of shredded cheese. I used a Colby/Jack mix. Then I cut one small yellow onion and sauteed it. Then, just added it to the chicken and cheese mixture. Next comes the flavor. Add the juice of half a lime, couple dashes of chili powder, (unless you want it spicy) some salt, pepper and a dash of red pepper flakes.
For the actual empanada, this is where the second store short cut comes in. I bought Pillsbury ready-made pie crusts. Then rolled them out with some flour and cut them using a 4" biscuit cutter.
Place about 2 tablespoons of filling in the middle of each circle of dough, then brush with egg wash around the edges. (Egg wash: one egg mixed with a little water) Fold the circle in half around the filling and press down. Then use the tines of the fork to seal the edges together. Place in a shallow baking dish, (greased) or on parchment paper. Brush liberally with egg wash over the tops.
Serve with a side of guacamole, sour cream or salsa. (perhaps all three?!) Quick and easy homemade empanadas.
Feliz Cinco de Mayo!!
~Cheers!
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