Mexican Food Lovers

Discussions of Mexican dishes, ingredients and recipes.

Friday, May 11, 2007

Take Along Chicken Empanadas

Since I've just agreed to take on a short term special project from my old employer, the next few weeks are going to be pretty busy. I'll start working on that project next week, so I still have this weekend free. I'm going to make up a batch of Chicken Empanadas for quick snacks and lunches.

These tasty pies are delicious little pastries of pure pleasure. They are amazing when you serve them hot from the oven with a little sour cream for dipping. Save any leftover empanadas (or make extra) for tasty bagged lunches. Kids love them and adults too!

Chicken Empanadas

1 1/2 pounds boneless chicken thighs*, cut into small bitesize pieces
2 1/2 teaspoons grated fresh ginger
1 clove garlic, minced
2/3 cup chopped green onion, tops included
2 teaspoons chopped cilantro
1 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, peeled, chopped
1/2 cup chopped black olives
1/2 cup seedless raisins
1 potato, cooked, peeled, chopped
Prepared pie crust dough (enough for about 4 pie crusts)
1 egg, beaten

Roll pie crust dough and make into 4" round shapes. You will need about 15 of these. Set them aside and cover with a very slightly damp cloth or plastic wrap to keep them from drying out.
Rub the chicken with ginger and garlic. In large nonstick frypan, place oil and heat to medium temperature.

Add chicken, onion and cilantro. Cook until chicken starts to brown then stir and allow to brown the other side of the chicken.

Sprinkle with salt and pepper. Add tomatoes and olives. Simmer, uncovered, until the liquid is absorbed, about 10 minutes.

Stir in the potato and raisins. Remove from heat and set aside for a few minutes to cool slightly.
Working with one pie crust round at a time, brush a tiny bit of water around the edge of the pastry with a pastry brush - just enough to moisten the edges (this will help them to stay sealed).

Place 1/4 cup of the chicken mixture onto one half of a pie crust round and turn over to make a half moon shape. Seal the edge by crimping with fork.

Brush tops with beaten egg and place on ungreased baking sheet.

Bake in 375 degree oven about 20 minutes until brown.

Makes 15 small empanades.

*Note: You can use chicken breasts for this recipe but the white meat just does not have the full flavor or texture of thighs)

Visit Cook Mexican Food Recipes Website for tons more Mexican recipes.



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  • At 11:17 AM, Anonymous Rooster Shamblin said… would you please spend a few minutes reading my blog about all things chicken. I have been raising more than 50 breeds of chickens 40 years.


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