Spicy Chicken Empanadas Paula Deen Recipes

EASY (YET AWESOME) CHICKEN EMPANADAS

Steps:

• Preheat oven to 400F degrees.
• Heat oil over med-high heat in a large skillet.
• Saute onions and garlic about 4 minutes, until onions are translucent.
• Add cumin, cayenne pepper, chili flakes and dried oregano. Make sure to mix well and cook for 2-3 minutes.
• Add black beans, chicken and green chilies. Salt and pepper to taste. Cook for around 2 minutes until incorporated and heated through.
• Add chicken stock a little at a time, just to moisten the mixture. You may not need to use the entire 1/4 Cup. You want to make sure that the mixture is moist but not soupy. Simmer for about 5-7 minutes.
• Take mixture off burner and let cool to room temperature.
• Add cheese and mix thoroughly.
• Roll out dough onto floured surface.
• Cut 4" circles out of the dough (I like to use a medium sized cereal bowl to cut the circles, but you can make yours smaller or larger).
• Fill the middle of each circle with about 1.5 - 2 Tbl of the mixture. Don't overfill. Fold each circle in half (sealing in the mixture) and crimp the ends with a fork to close the dough.
• Brush tops with egg yolks and sprinkle with chili powder.
• Cook for 12-14 minutes at 400°F.
• Enjoy!

SPICY CHICKEN EMPANADAS

Steps:

• For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours.
• For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool.
• To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
• Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.

CHICKEN EMPANADAS

Steps:

• Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
• On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
• Place approximately 2 tablespoons of chicken mixture in center of dough circles.
• Fold each circle in half and crimp edges with a fork.
• Place on a baking sheet and brush tops with egg yolks.
• Sprinkle top with mixed salt and chili powder.
• Bake 12-13 minutes at 400F degrees.
• Serve warm or at room temperature.
• Freezes well.

SPICY CHICKEN EMPANADAS (PAULA DEEN)

Steps:

• Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
• In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
• Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
• Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.

SPICY BEEF EMPANADAS

Steps:

• Pre-heat oven at 375°F Pour some cooking oil in a skillet and press cloves over the pan.nAdd chopped shallots and fry on low heat, until soft but not browned. Add a bit of salt and the chopped red chili pepper.
• Add ground beef and let brown on med-high heat. Drain the mixture put back in skillet. Add bell pepper and cook on high for about a minute.
• Turn heat to med-low and add cumin, chili powder, cayenne pepper, flour, and tomato sauce. Turn off the stove and let cool to room temperature.
• Now mix some worcestershire sauce (to taste, I love it and put it in practically everything, but can be omitted), vinegar, lemon juice, habanero pepper sauce (or tabasco). To add a hint of sweetness, I add tomato ketchup, about 5 tbs.Stir in chopped egg, jalapenos and cilantro. Add pepper and salt to taste.
• Let pastry thaw and cut 5" circles.
• Put pastry on baking sheet. Put about a spoonful of the meat mixture on one half of the circle. Put some beaten egg on the edges and fold. press edges with a fork. Put some more egg mixture over the empanadas for glaze. Bake in preheated oven for about 20 mins until golden brown.

EASY CHICKEN EMPANADAS - MINI

Steps:

• Prepare pie dough according to package directions for double crust pie. Wrap dough in plastic wrap or parchment paper & chill.
• Preheat oven to 400 degrees. In a medium sauce pan, combine chicken, salsa, olives. Bring to a boil, then simmer 5 minutes. Remove from heat and stir in cheese. Cool slightly.
• On flour-dusted surface, roll dough 1/8 inch thick. Using a 3 inch round cutter (or your Tupperware empanada maker!), cut out 18 circles, re-rolling scraps as needed.
• Place about 1 T. chicken mixture in center of each circle. Moisten edges with water or milk. Fold circles in half and pinch to seal (or just shut your empanada maker). Pierce tops with fork.
• Put empanadas on a baking sheet. Bake for 15 minutes or until golden. Serve hot.

PAULA DEEN'S SPICY CHICKEN EMPANADAS

Steps:

• Preheat oven to 400°F.
• Mix all ingredients (except the dough and egg) in a large bowl using rubber spatula.
• Roll out the pie crust dough and cut circles, about 5 inches in diameter.
• Spoon filling into the middle of the dough circles.
• Wet your finger and run it along the edge of the circle(this helps it stick shut) - fold circle in half and pierce the edges with a fork that has been dipped in flour (to prevent sticking to the dough).
• Beat the egg and brush over the empanadas.
• Bake at 400°F for 15 minutes.