Recipe Delicious Baked Beef and Chicken Empanatas

Baked Beef and Chicken Empanatas. - Empanadas are savory handheld pies of Latin descent. Similar to the American turnover, today's empanada dough is flaky, buttery and pastry-like. The most common fillings for empanadas is beef or chicken, but the possibilities are truly endless.

The opinions and text are all mine. Baked Chicken Empanadas While you could probably cover just about anything in a buttery pastry crust and call it a recipe win, when it comes to the savory side of the spectrum, the gold belongs to the empanada alone. Full-flavored, handheld, and absolutely delicious, baked Chicken Empanadas with a cheesy, green chile filling are perfect for any and every occasion!. Empanadas make great appetizers, and they're perfect for breakfast, brunch or as a mid-day snack.

We need 1 lb Ground beef.
We require 1 envelope Perdu Italian Chicken Slices (fully cooked).
We need 2 tsp chili powder.
You require 2 tsp ground cumin.
You need 2 envelope sazon (goya).
We require salt and pepper.
You require 1 can tomato paste.
You require 1 1/2 can diced tomato with green chilis.
You require 1 packages monterey jack.
You need 1 packages mild chedder.
You need 4 box pillsbury pie crust.
You need 2 eggs.
You require 1/8 can refried beans.
We need 1 medium onion, chopped.
We require all-purpose flour.
You need olive oil.

In this recipe we use premade empanada disks so they come together really quick. With step by step instructions, you'll be an expert in no-time. Empanadas make great appetizers, and they're perfect for breakfast, brunch or as a mid-day snack. Rub the fats into the flour by pinching them together and fluffing the mixture with your hands until evenly blended. Chicken and beef empanadas are as delicious as they are easy to make.

Pre-heat oven at 425. Roll out dough very thinly (not thin enough it will rip though) on flour. Use bowl to cut out disk. (I got 5 out of each pie crust).
In sautee pan, cook finely chopped onions in light olive oil. After onions are soft and golden add 1 teaspoon of cumin and 1 teaspoon of chili powder. Add salt and pepper and one packet of sazon, and 1 can of diced tomatoes..
Add ground beef and cook until done, add half of can tomato paste let sit and cool..
In mixing bowl add remaining seasoning, shredded chicken, half a can of drained diced tomatoes, salt and pepper and remaining tomato paste.
Wisk egg in bowl and set next to work station with a brush.
Add 2 tablespoons of ground beef mixture to disk and add two tablespoons of Monterey jack. Add 2 tablespoons of chicken mixture and two tablespoons of mild cheddar..
Use brush and lightly coat outside edge of full disk, fold in half. Take a fork and press around fold to hold crust together, then brush with egg wash on top only.
Line on cookie sheet (close together is okay, not much space is needed), pop in over until golden brown. (Roughly 15-20 minutes depending on your oven.).

In this recipe we use premade empanada disks so they come together really quick. With step by step instructions, you'll be an expert in no-time. Empanadas make great appetizers, and they're perfect for breakfast, brunch or as a mid-day snack. Rub the fats into the flour by pinching them together and fluffing the mixture with your hands until evenly blended. Chicken and beef empanadas are as delicious as they are easy to make. They're a part of cultural and culinary traditions all over the world. Their origin, however, is not clear and there are many versions. Making empanadas is easy thanks to some help from Pillsbury dough.

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