Hola!!!!… Going Mexican today…..
These are one of the best horderves for any kind of party. Many time I have had these spicy empanadas at my local Mexican grocery stores and wanted to make it at home. One great thing making at home is the spices and flavors can be adjusted according to my wish.
Another good news about these empanadas is they have been baked. Mostly the store bought ones will be deep fried, which I find is a bit greasy for me. I have made it bold in flavors and spices. They taste even better with the Chimichurri.
Chimichurri is a sauce served at room temperature with empanadas. They are tangy and packed with the flavors of parsley and cilantro. I think Chimichurri is a good combination for empanada as they are light and clean.
Mexican grilled chicken - 1 cup finely diced (recipe follows)
Pie crust - 2 sheets
Red bell peppers - ½ cup finely chopped
Grilled corn or frozen corn - ¼ cup
Mexican cheese blend - 1 cup
Cream cheese - 4 ounce Soften
Southwest chipotle seasoning - ½ teaspoon
Jalapenos - 1 seeds removed or 3 Thai green chilies
Cilantro leaves - ¼ cup finely chopped
1 Egg for egg wash
In a large bowl mix the diced chicken, red bell pepper, corn, cheeses jalapenos, seasoning and cilantro. Mix them well until the cream cheese mixes well with the whole mixture.
Defrost the pie crust overnight in the refrigerator or according to the packet instructions.
Flour the surface generously with flour and unroll the pie crust and cut 3 inch circles. Re-roll the pie crust and cut more circles as needed. Make sure all the circles are in even thickness. In the meanwhile wisk 1 egg and 1 tablespoon of water for egg wash.
Now place around 1 teaspoon of chicken filling on the pie crust circle. Lightly brush the edges with little water.
Now fold the dough over the filling, pressing the edges with a fork to seal and form fluted edge. Repeat the same with all other circles.
Place these empanadas in a baking sheet lined with parchment. Brush them with the egg wash. and bake it for 20 mins or until the tops are golden brown in color.
Mexican grilled chicken:Boneless and skinless chicken thighs - 2 lbs
Lime juice - 2 tablespoon,mm
Southwest chipotle seasoning - 1 tablespoon
Salt and pepper
Marinade the chicken with the above ingredients for 1 hour in the refrigerator.
Grill the chicken either in a grill pan or in the 350 degree oven. (I did it in my grill pan) Let it cool and dice them finely.
Chimichurri:Parsley - 1 handful
Cilantro - 1 handful
Oregano - 1 teaspoon (I used ½ teaspoon dried one)
Red pepper flakes - ¼ teaspoon
Lime juice - 2 tablespoon
Garlic - 1 clove
Olive oil - 2 tablespoon
Salt and pepper
Add all the ingredients into a food processor and pulse it. Little water can be added if needed. So not make it as a fine paste, little specks of cilantro and parsley is fine.
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