Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, baked beef and chicken empanatas. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Baked Beef and Chicken Empanatas is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Baked Beef and Chicken Empanatas is something that I have loved my entire life. They are fine and they look fantastic.
Empanadas are savory handheld pies of Latin descent. Similar to the American turnover, today's empanada dough is flaky, buttery and pastry-like. The most common fillings for empanadas is beef or chicken, but the possibilities are truly endless.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook baked beef and chicken empanatas using 16 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Baked Beef and Chicken Empanatas:
- Make ready 1 lb Ground beef
- Prepare 1 envelope Perdu Italian Chicken Slices (fully cooked)
- Prepare 2 tsp chili powder
- Prepare 2 tsp ground cumin
- Prepare 2 envelope sazon (goya)
- Make ready salt and pepper
- Take 1 can tomato paste
- Prepare 1 1/2 can diced tomato with green chilis
- Take 1 packages monterey jack
- Get 1 packages mild chedder
- Take 4 box pillsbury pie crust
- Make ready 2 eggs
- Take 1/8 can refried beans
- Make ready 1 medium onion, chopped
- Make ready all-purpose flour
- Prepare olive oil
Warm, soft, and flaky, these baked chicken empanadas are super easy to make, kid friendly, and the perfect quick dinner idea that's it's not only delicious but fun as well!. This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. Baked Chicken Empanadas These beef empanadas are baked not fried and feature an easy-to-make ground beef filing.
Steps to make Baked Beef and Chicken Empanatas:
- Pre-heat oven at 425. Roll out dough very thinly (not thin enough it will rip though) on flour. Use bowl to cut out disk. (I got 5 out of each pie crust)
- In sautee pan, cook finely chopped onions in light olive oil. After onions are soft and golden add 1 teaspoon of cumin and 1 teaspoon of chili powder. Add salt and pepper and one packet of sazon, and 1 can of diced tomatoes.
- Add ground beef and cook until done, add half of can tomato paste let sit and cool.
- In mixing bowl add remaining seasoning, shredded chicken, half a can of drained diced tomatoes, salt and pepper and remaining tomato paste
- Wisk egg in bowl and set next to work station with a brush
- Add 2 tablespoons of ground beef mixture to disk and add two tablespoons of Monterey jack. Add 2 tablespoons of chicken mixture and two tablespoons of mild cheddar.
- Use brush and lightly coat outside edge of full disk, fold in half. Take a fork and press around fold to hold crust together, then brush with egg wash on top only
- Line on cookie sheet (close together is okay, not much space is needed), pop in over until golden brown. (Roughly 15-20 minutes depending on your oven.)
In this recipe we use premade empanada disks so they come together really quick. With step by step instructions, you'll be an expert in no-time. Empanadas make great appetizers, and they're perfect for breakfast, brunch or as a mid-day snack. Chicken and beef empanadas are as delicious as they are easy to make. They're a part of cultural and culinary traditions all over the world.
So that’s going to wrap it up for this exceptional food baked beef and chicken empanatas recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
