Monday, April 20, 2015

Chicken and Cheese Empanada Recipe

Chicken and Cheese Empanada Recipe
It's been a little while since I made a post. I have been enjoying our beautiful Spring weather. Also doing more walking. I have upped my
walking time and in addition burning more calories. Therefore losing more weight. I have lost 28 1/2 pounds to date. 
I have a recipe for all of you that I think you'll enjoy. It really is delicious and I'm sure you're going to love it.

Chicken and Cheese Empanadas. 

  • 1 cup flour
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. salt
  • 1/4 cup shortening
  • 1/4 cup plus 1 Tbsp. cold water, divided
  • 1/2 lb. boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1/2 cup chopped onions
  • 1/2 cup mild Salsa
  • 1 cup  Mexican Style Shredded  Cheese 
  •  1 egg
How to prepare:
  • COMBINE flour, baking powder and salt in medium bowl. Cut in shortening with pastry blender  until mixture resembles coarse crumbs. Gradually add 1/4 cup water, stirring until mixture forms ball. Knead dough on lightly floured surface 5-7 min. Wrap tightly in plastic wrap; refrigerate while preparing filling.
  • COOK chicken and onions  in skillet on medium-high heat 5-6 min. Add salsa; cook and stir 2 min. Cool. Heat oven to 375ºF. Divide dough into 6 pieces; roll out each piece on lightly floured surface to 8-inch round. Place in single layer on baking sheet.
  • STIR cheese into chicken mixture; spoon 1/2 cup onto half of each dough round. Beat egg and remaining water; brush onto edges of dough rounds.
  • FOLD dough rounds in half to enclose filling; press tops to remove air. Seal edges with fork. Brush with remaining egg. Bake 20 min.

Thanks for visiting. Have a great day! Eat well, stay healthy and be blessed. Love, Mary


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