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Saturday, May 02, 2020

Tex-Mex chicken cheese turnovers (empanadas)

I'm "sheltering in place" with my son, daughter, son-in-law, grandkids, and two kids and a dog. We take turns cooking and this is what I made tonight, with my favorite pie crust recipe. It made twelve big empanadas.

Pre-heat to 400 degrees

Pie crust dough

1 stick (1/2 cup) salted butter
2+ cups of flour
1 egg yolk (save the white for glaze)
1/2 ts salt
2/3 c sour cream (I ran a little short of sour cream and substituted cream cheese)

Mix it in the food processor into a ball and chill while you make the filling


2+ cups of chopped or shredded boiled chicken breast (I pulsed it in the food processor)
2+ cups shredded cheddar cheese
5 oz cream cheese
2 T milk
2 cups chopped scallions and parsley mixed (I pulsed them in the food processor with a few walnuts)
3 cloves minced garlic
salt and pepper

if you wanted it spicy you'd add chopped green chiles but since I'm feeding kids I didn't

I rolled out the dough in batches, VERY thin, and used a 6-1/2" bowl to cut circles. Moistened the edges with water, put in a blob of the thick filling, tried to close the edges very well, glazed with egg white, cooked for half an hour.