EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)
Queso con rajas and empanadas have always been one of my favorites. So I combined the two and came up with these tasty empanadas.
Provided by Yoly
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
- Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
- Bake in the preheated oven until golden brown, 24 to 26 minutes.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.9 g, Cholesterol 23.1 mg, Fat 5.5 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 333.3 mg, Sugar 0.7 g
EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)
Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!
Provided by Fioa
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
- Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
- Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
- Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
- Bake in the preheated oven until golden, about 20 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 21 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 1.6 g, Sodium 398.5 mg, Sugar 0.3 g
EMPANADAS CON QUESO
These present an absolutely addictive and intriguing blend of flavours! Unlikely sounding, but delicious! Cooking time includes chilling time. If you want to freeze them, freeze uncooked seperately the filling and pastry. When defrosting, you don't need to defrost the filling, but definitely defrost the pastry or you won't be able to fold it! You might like to have it already cut in circles before freezing for convenience. You might need to bake a little longer - I didn't, but I have a fan-forced oven.
Provided by melting pot
Categories Lunch/Snacks
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut in 1/2 pound butter to the flour to resemble breadcrumbs.
- Add egg and vinegar. Combine.
- Knead lightly for a couple of seconds before covering in cling wrap and refrigerating for 1/2 hours.
- Meanwhile, heat 2 tablespoons butter in a small saucepan. Saute the onion and spinach. Set aside to allow to cool, approx.20-25 minute.
- Normally I use this time now to grate the cheese and chop the hazelnuts. When the spinach is cool, mix with hazelnuts, raisins and cheese.
- Remove pastry from fridge. Using a 3 1/2 inch circle cutter, cut out circles. Place approximately 1 tablespoon in the middle of each circle, brush edges with egg wash and fold to enclose. Do not discard egg wash. Place on greased baking tray.
- Refrigerate for 30 minute.
- Preheat oven to 375 degrees F. Remove empanadas from fridge and brush egg wash lightly over the tops. Bake for about 25 min or until lightly golden.
Nutrition Facts : Calories 800.3, Fat 52.2, SaturatedFat 26.6, Cholesterol 166, Sodium 501.7, Carbohydrate 64.1, Fiber 5, Sugar 12.7, Protein 22.7
EMPANADAS DE POLLO Y QUESO
Las ricas empanadas de pollo y queso son sin duda el bocadillo más solicitado de la comida latina. Prepáralas para tu próxima reunión entre amigos.
Provided by My Food and Family
Categories Recetas de cena
Time 1h15m
Yield 6 porciones
Number Of Ingredients 9
Steps:
- Mezcla la harina, el polvo para hornear y la sal en un tazón mediano. Utiliza un mezclador de repostería (pastry blender) o 2 cuchillos para incorporar la manteca hasta que la mezcla parezca migas gruesas. Agrega poco a poco 1/4 taza de agua revolviéndola hasta que se forme una bola. Trabaja la masa en una superficie ligeramente enharinada durante 5 min. o hasta que esté suave y elástica. Envuélvela bien en envoltorio plástico; refrigérala mientras preparas el relleno para la empanada.
- Cocina el pollo, las cebollas y los pimientos en una sartén antiadherente a fuego medio-alto durante 5 min. o hasta que ya no esté rosado el pollo. Agrega la salsa; cocínala y revuélvela 2 min. Déjala enfriar por completo. Calienta el horno a 375ºF. Divide la masa en 6 pedazos. Estira cada pedazo en una superficie ligeramente enharinada hasta formar discos de 7 pulgs.; colócalos en una bandeja (charola) para hornear forrada con papel para hornear (parchment paper).
- Incorpora el queso a la mezcla de pollo; pon aproximadamente 1/2 taza de mezcla en la mitad de cada disco de masa. Bate el huevo con el resto del agua; úntaselo a los discos por los bordes. Dóblalos por la mitad para envolver el relleno. Ejerce un poco de presión sobre las empanadas para hacer que salga el exceso de aire; sella los bordes con un tenedor.
- Unta con una brocha el resto del huevo por encima. Hornea las empanadas de 18 a 20 min. o hasta que se doren bien.
Nutrition Facts : Calories 290, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN EMPANADAS - COLOMBIA - EMPANADAS DE POLLO
Now it is time for a party! My middle son got married to a most wonderful girl and we are welcoming them home from their honeymoon with a small family get-together. As a family favorite, my empanadas will be the principal side dish, along with various and sundry goodies. Everything is ready, I have everything prepared, including the masa. But, alas, in my excitement, I did not realize that I had run out of ground beef! With no time to spare, it is time to improvise. "I'll make chicken empanadas!" I thought. With no previous experience in the matter, I just grabbed 6 chicken thighs, cooked them and pulled the meat apart. So, below you will find my improvisation which, if I say so humbly, turned out as good or better than my beef empanadas. I love when an "experiment" is a success!
Provided by Fabio
Categories For Large Groups
Time 3h
Yield 50 serving(s)
Number Of Ingredients 19
Steps:
- The Chicken.
- - Place chicken thighs in a large pot with 8 cups of boiling water.
- - Add the celery, onion, garlic, Kosher salt and cumin.
- - Boil over medium heat for approximately 1 hour (or until chicken is cooked).
- - With a slotted spoon, carefully remove chicken from the pot, place it in a bowl and cover with a kitchen towel. Allow it to cool until safe to handle.
- - Cover the pot and continue to cook the stock on low heat.
- - Once the chicken has cooled, remove the skin and the bones. Drop the bones and skin into the stock pot, cover and continue to cook. With your fingers, pull the chicken meat apart so it resembles shredded meat. Put into a bowl, cover and refrigerate.
- - Allow the chicken stock to boil on low heat for another hour. Using a sieve, separate the broth from all the rest of the ingredients and allow it to cool for about 30 minutes. Discard the stock ingredients.
- The Dough.
- - Mix all the dry ingredients together (corn meal, brown sugar, yuca starch and optional cumin) in a large bowl and begin to add the chicken broth until you have a smooth, humid, easy to work dough. I usually add two cups and work the dough with my hands. Then, I add the chicken stock 1/2 cup at a time until I get the consistency I need.
- - Cover the bowl and let the "masa" rest for about one hour in the refrigerator.
- The Filling.
- - In a frying pan, heat the butter, margarine or oil over medium heat and saute the onions and tomatoes. (Here you can add cumin to taste).
- - In a large bowl, combine the chicken, potatoes, chopped cilantro, garlic powder and pepper.
- - Add the sauteed onion-tomato mixture and stir until well blended. Check for salt and adjust spices to your liking.
- The Empanada.
- - Now, if you have a tortilla press, you're sitting pretty for the next step. If you don't have one, two pieces of 1" wood about 8" square will do just fine. Lacking that, anything flat and a counter top will work. Or, if you feel adventurous, you can use your own two little hands!
- - Roll the "masa" (dough) into little balls about 1" in diameter. Cover the bottom part of the tortilla press with a piece of plastic wrap. Place the masa ball on top of the plastic wrap. Cover with another piece of plastic and press it into a flat circle (depending on the size of the original masa ball, the flat circle will turn out to be about 3 to 4 inches in diameter). Remove the top piece of plastic. Now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1/2" of space on the sides. Using the plastic, fold the circle in half and press the edges together so it forms a half-moon. While still in the plastic, press the edges firmly together between your thumb and middle finger so the empanada is sealed. I like to make them pretty so, after the empanada is sealed, I remove it from the plastic and use the tip of my finger to fold the edges at small intervals so that the empanada has a "scalloped" look to the edges.
- - Cook them in bunches but don't prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much. Also, as you are cooking, keep the bowl of masa covered with a humid towel to keep it from getting too dry.
- Cooking.
- - The traditional method, of course, is to fry the empanadas in a large, iron cauldron (approximately 50 years old), on top of a wood fire, outdoors, in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half.
- - However, tradition does not always mean that it is right. Much of the time tradition simply means "lack of technology and alternate methods.".
- - I use a deep-fat fryer filled with Canola or Peanut oil. For even healthier empanadas, they can be baked in the oven at 350 degrees F on a greased cookie sheet. Baking them, of course, takes longer and you will have to turn the empanadas once. Bake or fry until golden brown.
- - If you fry them (the best method because they turn out nice and crunchy), make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels. This will allow the excess oil to drain.
- - The tradition in Colombia is to have an empanada in one hand and a wedge of lemon in the other. As you take a bite, you squeeze a few drops of lemon juice inside. A bowl of your favorite salsa and a teaspoon will also do the job quite well. This recipe should yield approximately 4 to 5 dozen empanadas.
Nutrition Facts : Calories 117.5, Fat 3.5, SaturatedFat 1.2, Cholesterol 11.9, Sodium 212.1, Carbohydrate 18, Fiber 1.9, Sugar 1.2, Protein 4.2
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EMPANADA DE POLLO Y QUESO - FáCIL - RECETASGRATIS
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Servings 4Total Time 30 minsCategory Entrante
- Preparamos los ingredientes para esta empanada de pollo y queso fácil. El bacon lo elegimos ya cortado en daditos, y el queso es uno rallado para pizzas. Para la carne, puedes utilizar solomillo o pechuga de pollo. La masa de la empanada la haremos con dos láminas de masa brisa o quebrada, o bien puedes animarte a prepararla siguiendo esta receta de masa quebrada sin mantequilla o esta receta de masa para quiche.
- Extendemos una lámina de masa brisa sobre su papel de horno, que disponemos sobre la bandeja del horno. Por encima colocamos el solomillo de pollo troceado con la ayuda de unas tijeras. Procura dejar un margen exterior, para poder cerrar luego la empanada con la lámina superior.
- Encima del pollo añadimos el bacon, y a continuación hacemos una tercera capa con el queso rallado.
- Colocamos encima la segunda lámina de masa brisa y cerramos la empanada de pollo y queso casera. Puedes pintar la masa con una yema de huevo batida, aunque es opcional.
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