This is a great weeknight meal that can be doubled and frozen for another meal when you have less time to prepare. Traditionally Empanadas come from South America and can be made with just about anything. You can stuff with vegetables, fish, seafood, ground beef, pork or even both. Since we choose not to eat pork or beef we made ours with ground chicken that we bought from Harvest Local. Another reason I love this meal is because you can easily sneak in some other veggies like grated carrots or zucchini without those picky eaters noticing!
Chicken Empanada Recipe
- 1 pound pastured white-meat ground chicken
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon sweet chili powder
- 3 tablespoon olive oil
- 1 can (15 ounce) diced tomatoes
- 1 cup peeled and diced potatoes
- 1 cup diced sweet onion
- 2 garlic cloves minced
- 1 cup shredded cheese
- 1 egg + 1 TB water
- Vegetable oil cooking spray
- 1 box of puff pastry dough, defrosted overnight in the fridge
In a saute pan with olive oil cook ground chicken, when it’s almost done add the onion and garlic until cooked through. Add the diced tomatoes and potatoes and let simmer for 20 minutes on med-low with the cover on but vented.
In the meantime get your pastry dough ready. Make sure the dough is cold, unroll on a flat surface and cut into triangles, squares or retangles. Once the meat mixture is done you can add a scoopful of the mixture onto each triangle and then top with cheese. Fold over and crimp the edges. After you have filled all the empanadas you then can brush on the egg and water mixture on the top.
Bake at 425 on a greased baking sheet for 15-20 minutes or until golden brown. Serve with salad or even black beans and rice.