Empanadas

by on April 20, 2014 » Add the second comment.
Print Friendly, PDF & Email

If you are making Chicken Empanadas, START HERE. Use the back button on the Poached Chicken page to return to this recipe.

  • Outside is essentially pizza dough (although a bit of sour cream in your dough is a really good touch) so I am not going to focus on the dough, but rather the fillings.
  • You can also use puff pastry or pie dough for a flaky dough
  • If you are using puff pastry, let it come up to room temperature before you unfold it and roll it. An egg wash before you fold it will cement it shut.
  • You can have a sweet empanada or a savory empanada, depending on your audience.
  • An empanada is usually about 8-10 inches.
  • A small dinner plate works great as a template.  Squares are good too, cause you end up with no leftover dough, as you would if making rounds.
  • Roll the dough out flat to about 1/8 inch
  • I have two recipes here for you

Sweet Empanadas

Savory Empanadas

Or use this button:

ALTERNATE FILLINGS

Cheese
Green olives
Black olives
Raisins
Chopped red bell peppers
Shredded carrots

Find more like this: Breakfasts, Lunches

One Response to Empanadas

  • Robert says:

    Note from another TV show… Use store-bought pie dough, cooked deli chicken, prepared salsa, shredded cheese, plus misc spices. Cut into circles and fold over – wet edges and use fork tines to secure. Cook at 375° for 15-20 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.