SPICY CHICKEN EMPANADAS
Our little turnovers get their heat from both chipotle and poblano chiles and make a spicy Mexican appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 17
Steps:
- Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium-low, and poach until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; reserve 1 cup cooking liquid, and discard onion and bay leaf. When chicken is cool enough to handle, shred meat from the bone with a fork; set aside.
- Roast poblano chile directly over a gas flame, turning as each side blackens and blisters. (Alternatively, roast chile under the broiler.) Transfer to a bowl, and cover with plastic wrap; let steam 10 minutes. Remove plastic wrap; peel off and discard blackened chile skin. Remove stem, seeds, and ribs; discard. Slice chile into 1/4-inch strips; set aside.
- Finely chop remaining onion. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add chopped onion and garlic; saute until soft and translucent. Stir in cumin and canela; cook 1 minute. Add shredded chicken, tomatoes, chipotle, poblano, and reserved cooking liquid. Cook over medium-low heat, stirring occasionally until liquid has thickened, about 25 minutes. Remove from heat. Season with salt and pepper; stir in cilantro and pepitas. Set aside to cool.
- Make empanadas: Break off a 1 1/2-inch ball of empanada dough. On a clean work surface, roll dough into a circle about 1/8 inch thick. Using a 3 1/2-inch cookie cutter, cut out a round of dough. (Or use an inverted glass as a guide, cutting around it with a sharp paring knife.)
- Place 1 teaspoon filling in center of each round; sprinkle with cheese. Using a pastry brush, moisten edges of dough with water; fold dough over to seal, pressing gently. Crimp edges with a fork; set aside. Repeat with remaining dough. Gather scraps and reroll. (Only do this once, to avoid toughening the dough.)
- Pour remaining oil into a medium saucepan; oil should be 2 inches deep. Place over medium heat until oil reaches 375 degrees on a deep-fry thermometer. Working with a few empanadas at a time to avoid overcrowding, fry until golden, turning once, about 1 minute. Using a slotted spoon, transfer to drain on a paper-towel lined baking sheet. While still hot, sprinkle tops with sugar. Serve immediately with crema pura or cream on the side, if desired.
SPICY SAUSAGE EMPANADAS
Freezer-friendly and easy Spicy Sausage Empanadas! These hand pies are spicy, creamy, cheesy, and sure to be a hit at your game day spread!
Provided by Jennifer
Categories Best Tapas and Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- Heat 2 tbsp oil in a skillet.
- When the oil is heated, add the onions and saute until they are softened.
- Add the sausage meat and pepper flakes and cook making sure to break the sausage into pieces while stirring so that it isn't one big clump of meat.
- Once the sausage is cooked, taste and season with extra salt if necessary.
- Add the cream, and stir to combine.
- Remove the cooked sausage from the heat and let it cool down to room temperature.
- Stir the cheese into the cooled down sausage filling. Set aside until ready to make empanadas.
- Make the empanada dough as written here, and chill the dough for at least 1 hour.
- Roll out the chilled empanada dough until it's about 2 - 3 mm thick.
- Cut 3.5 inch circles from the rolled out dough.
- Fill the middle of each circle with a little sausage filling.
- Dab the edges of the empanada dough circle with water and fold over the pastry to seal in the filling.
- Press down the edges to seal, and use a fork to crimp the edges.
- Place the empanadas in one layer, on a baking tray.
- Keep it covered with plastic wrap and keep it in the fridge until you are ready to fry, IF you will be frying these within 24 hours.
- Heat remaining oil to deep fry the empanadas to 350°F / 180°C.
- Fry the empanadas in the hot oil, 2 minutes per side, until the pastry turns a golden brown.
- Drain excess oil by placing the fried empanadas on paper towels or newspaper.
- Heat remaining oil to deep fry the empanadas to 350°F / 180°C.
- Fry the frozen empanadas for about 4 minutes per side, until the pastry turns golden brown (maybe slightly darker).
- Drain excess oil by placing the fried empanadas on paper towels or newspaper.
- Enjoy while hot with dipping sauce!
Nutrition Facts : Calories 409 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 41 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 307 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
SPICY EMPANADAS TAPAS
Make and share this Spicy Empanadas Tapas recipe from Food.com.
Provided by cookiedog
Categories Lunch/Snacks
Time 1h
Yield 28 empanadas
Number Of Ingredients 9
Steps:
- Remove casings and chop linguica.
- Sauté onion and garlic in a large skillet over medium heat for 10 minutes, stirring frequently.
- Add all remaining ingredients except pie crust and egg; cook over medium-high heat for 5 minutes more and set aside.
- Unroll pie crust and cut into circles with a 3-inch cutter.
- Gather scraps, then reroll and cut into circles on a lightly floured board. Preheat oven to 400°F and line 2 baking sheets with parchment paper.
- Place a small spoonful of meat mixture onto half of each dough circle.
- Moisten edges with water and fold over to enclose filling; pinch edges to seal. Place on baking sheets and brush with beaten egg. Bake for 20 to 25 minutes or until golden brown.
Nutrition Facts : Calories 83.1, Fat 5.2, SaturatedFat 1.7, Cholesterol 7.5, Sodium 101.1, Carbohydrate 8.1, Fiber 0.3, Sugar 0.9, Protein 1
PIGGY PIE SPICY PORK EMPANADAS
Empanada basically means baked in pastry. These Mexican pastries are a great side, appetizer, snack or main course. There are also sweet fruit filled ones that are a terrific dessert. Empanadas range in size from empanaditas, which are ravioli sized, to empanada gallegas, which are almost pie sized.
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 servings; 24 empanadas
Number Of Ingredients 19
Steps:
- For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream. Season with salt and pepper. Cool.
- For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap; chill. Note: dough can be made 1 day ahead.
- Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes.
SWEET AND SPICY EMPANADAS
These are more sweet than spicy and there are a few surprise ingredients that really make these little beef bites quite delicious! My husband is a "dipper" and created the tomato-based sauce that perfectly complements these non-traditional empanadas. The recipe makes 24 bite-sized appetizers, or you can make them twice as big and eat them for dinner. :)
Provided by Al Al
Categories Vegetable
Time 45m
Yield 24 serving(s)
Number Of Ingredients 24
Steps:
- For the sauce:
- Combine all ingredients and whisk till smooth.
- For the empanadas:.
- Take the pastry sheets out of the freezer 40 minutes before your empanadas will be ready to be filled.
- Preheat the oven to 400 degrees.
- Peel the potatoes and dice them fairly small. Cover them with water and simmer for 10-15 minutes, or till tender.
- Meanwhile, mince the onion and place in a large bowl with the beef, all the sugar and spices, and the milk. Knead with your hands until the mixture is very soft.
- Cook the meat mixture in a skillet over medium heat until the beef is browned.
- Drain the potatoes and mix them in with the meat. Drain any excess fat. (The potatoes should soak most of it up).
- Cut the pastry into 24 equal rectangles and divide the mixture between them.
- Divide the cream cheese into 24 portions as well and squish it on top of the meat so it evenly covers.
- Fold the pastry over and seal the edges by folding or pinching.
- Place on baking sheet and bake for 13-15 minutes, or until puffy and golden brown.
- Remove from oven, place on serving plate, and dip in the sauce if you desire!
Nutrition Facts : Calories 181.6, Fat 12.3, SaturatedFat 4.1, Cholesterol 14.9, Sodium 205.7, Carbohydrate 13.9, Fiber 0.9, Sugar 2.5, Protein 4.2
SPICY BEEF AND PORK EMPANADAS RECIPE BY TASTY
Here's what you need: cashews, goat cheese, cream, milk, sugar, salt, onion, garlic, ground pork, ground beef, salt, pepper, tomatoes, pear, apple, peach, plantain, raisin, almond, pine nuts, poblano chiles, flour, salt, butter, milk, egg, egg wash, fresh cilantro, pomegrante
Provided by Cyrus Kowsari
Categories Dinner
Yield 6 servings
Number Of Ingredients 29
Steps:
- Blend all the cashew cream ingredients in a blender until smooth. Set aside.
- Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
- Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
- Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
- Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
- For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
- Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
- Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
- Brush with an egg wash before putting on a baking sheet.
- Bake 20-25 minutes or until golden brown.
- Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
- Enjoy!
Nutrition Facts : Calories 961 calories, Carbohydrate 67 grams, Fat 63 grams, Fiber 6 grams, Protein 38 grams, Sugar 32 grams
EMPANADAS WITH SPICY PORK
These bite-sized empenadas and pork are a delicious hors d'oeuvre that can be served with a salsa verde.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 60
Number Of Ingredients 18
Steps:
- Toast spices in small, heavy skillet over medium-high heat, shaking pan often, 2 to 3 minutes. Be careful not to scorch spices. Let cool, finely grind, and combine with garlic.
- Heat oven to 425 degrees. Bring pork to room temperature; rub with spice mixture. Roast in a heavy roasting pan until pork is very well done and falling off the bone, about 2 1/2 hours. Let stand until cool enough to handle. Trim fat and remove pork from bone. Dice into small pieces, cover, and set aside.
- Heat oil in large skillet over medium heat. Add onions; saute, stirring, until soft, about 5 minutes. Add pork, 2 cups salsa verde, 1 1/2 teaspoons salt, pepper, and stock. Simmer until liquid starts to thicken, 5 to 8 minutes.
- Whisk together flour, shortening, remaining 1/2 teaspoon salt, and baking powder in bowl. Add 2 1/2 cups warm water; knead dough until smooth. Cover; let stand 10 minutes. Divide into 60 1 1/2-inch balls; cover with plastic.
- Lightly flour work surface; roll out each dough ball to 3 1/2-inch disk. Place 1 heaping tablespoon pork filling in center of each; fold dough to enclose filling and form a half moon. Seal edges by crimping with fork.
- Preheat oven to 425 degrees. Arrange empanadas on parchment-lined baking sheets; generously brush with butter. Bake 2 pans (meanwhile, refrigerate others) until light brown, 20 to 25 minutes; rotate pans between racks halfway through. Let cool slightly; bake remaining pans. Serve with remaining salsa verde.
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- Mix the ground beef, very finely chopped onion, chopped parsley, and coriander, smoked and sweet paprika, very finely chopped jalapeňo, ground cumin, and coriander, chili flakes, and salt.
- Heat the oil in a non-stick pan and fry the mixture for about 2 minutes, breaking the lumps of meat with a wooden spoon. Add the tomato paste, stir well, and continue cooking the filling until the meat is cooked through about 5 minutes. Let cool while you make the dough.
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