Empanadas are a delicious and filling dish that are perfect for any occasion. With their savory filling and flaky pastry crust, they’re sure to satisfy even the most discerning palate. Today, we’re going to share two of our favorite empanada recipes – spicy chicken and jerk tempeh. So, let’s get started!
Spicy Chicken Empanadas
Ingredients:
- 1 lb. boneless, skinless chicken breasts, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup chicken broth
- 1/4 cup chopped fresh cilantro
- 1 package (12) refrigerated empanada dough rounds
- Egg wash (1 egg beaten with 1 Tbsp. water) for brushing
Instructions:
- In a large skillet, cook the chicken over medium heat until browned and cooked through, stirring occasionally. Remove the chicken from the pan and set aside.
- In the same skillet, sauté the onion, garlic, bell pepper, and jalapeno until tender, about 5 minutes.
- Add the cumin, paprika, chili powder, salt, and pepper to the skillet and cook for 1 minute.
- Add the chicken broth and bring the mixture to a simmer. Cook until the liquid has reduced by about half.
- Stir in the cooked chicken and cilantro.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Roll out the empanada dough rounds on a floured surface until they’re about 5 inches in diameter. Place about 2 Tbsp. of the chicken mixture in the center of each round.
- Brush the edges of the dough with egg wash and fold the dough in half, sealing the edges by crimping with a fork.
- Place the empanadas on the prepared baking sheet and brush the tops with more egg wash.
- Bake for 20-25 minutes or until the empanadas are golden brown.
Jerk Tempeh Empanadas
Ingredients:
- 1 package (8 oz.) tempeh
- 2 Tbsp. Jamaican jerk seasoning
- 2 cloves garlic, minced
- 1/2 small onion, diced
- 1/4 cup diced bell pepper
- 1/4 cup diced celery
- 1/2 cup vegetable broth
- 1 package (12) refrigerated empanada dough rounds
- Egg wash (1 egg beaten with 1 Tbsp. water) for brushing
Instructions:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large skillet, crumble the tempeh and sauté until browned, stirring occasionally.
- Add the jerk seasoning, garlic, onion, bell pepper, and celery to the skillet and sauté until the vegetables are tender, about 5-7 minutes.
- Add the vegetable broth and bring the mixture to a simmer. Cook until the liquid has reduced by about half.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Roll out the empanada dough rounds on a floured surface until they’re about 5 inches in diameter. Place about 2 Tbsp. of the tempeh mixture in the center of each round.
- Brush the edges of the dough with egg wash and fold the dough in half, sealing the edges by crimping with a fork.
- Place the empanadas on the prepared baking sheet and brush the tops with more egg wash.
- Bake for 20-25 minutes or until the empanadas are golden brown.
Whether you’re looking for a spicy chicken filling or a flavorful vegetarian option, these empanadas are sure to please. So, get cooking and enjoy a tasty and satisfying meal!
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