Okay. Jokes aside, last night I made my first empanadas. I was inspired by these yummy tapas J and I used to get at Bar Celona in Pasadena, CA. Now, it was harder than I thought to find a chicken empanada recipe so I finally just winged it.
My super simple, but delicious, empanada recipe:
2 Boneless skinless chicken breasts
1 jar of your favorite salsa
1/2 cup cheese, grated
1 pkg puff pastry, thawed
I cut my chicken into 1inch strips and then sauteed on the stove with about 1 cup of salsa. Then chopped the chicken up into teeny-tiny pieces.
Once the puff pastry is thawed (my package said it takes 40 minutes) you can cut out circles of any size. I used a drinking glass for my circles, about a 2 inch diameter.
Next, fill your empanadas, fold over and seal with a fork. I filled my empanadas with about spoonful of diced chicken and a sprinkle of grated mozzarella. I also added some extra salsa to some but in the end I couldn't tell the difference.
Baked at 400 for 15 minutes and then lowered my oven temperature to 350 for another 20 minutes or so.
My empanadas came out looking less like ones I've seen and more like little swollen pastries but tasted just as delectable.
I can't wait to experiment with different fillings. From my experience, and what I read from recipe reviewers, as long as you pre-cook whatever is going into your empanadas and make sure there is enough liquid so it doesn't dry out - you should be set!
No comments:
Post a Comment