My husband absolutley loves them and I'd really like to surprise him by making him some.Does any one have a recipe for Chicken Empanadas that are like the ones they have at On the Border?
On the Border is my FAVORITE restaurant...I have a recipe which I have used for years that is very similar to OTB's empanadas...
FILLING: 3 tbsp. butter
1 3/4 shredded, cooked chicken
3 tbsp. chicken broth
1/4 tsp. garlic salt, pepper, cumin, chili %26amp; onion powder
1 pkg. (3 oz) cream cheese, cubed
1/2 cup (to taste) shredded mozzarella or colby jack cheese **KRAFT has a 'mexican' cheese blend that I use for this**
PASTRY: 1 1/2 cup flour
1/2 tsp salt
3 tbsp. paprika
1/2 cup cold butter
4-5 tbsp. cold water
1.) In a large skillet, melt butter; stir in chicken, broth, seasonings cream cheese and cheese- set aside.
2.) For pastry, combine flour, salt and paprika in a medium bowl; cut in butter until the mixture resembles corse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll out pastry to 1/16th in thickness. Cut with a 2 1/2 in round cookie cutter (**OR use a glass, cup dipped in flour**). Reroll scraps and cut more circles.
3.) Mound a heeping tsp of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with fork to seal. Repeat with remaining filling and pastries
4.) Place empanadas on an ungreased baking sheet. Bake at 175*F for 15-20 minutes or until golden.
**These are sooooo good- they are pretty filling, but I usually prepare them for mexican-style potlucks or if I am feeling particularly hungry...I think I'll make some now, actually...Hope this answer helps!**Does any one have a recipe for Chicken Empanadas that are like the ones they have at On the Border?
I think the baking temperature given in that recipe should read 175 C, or 350 F. 175 F doesn't cook much of anything very quickly! Report Abuse
No comments:
Post a Comment