|
|
|
 |
|
|
Chicken Empanadas
|
 |
|
1/4 Tbls. Butter
2 Cups Flour
1 tsp. Baking Powder
1/2 tsp. Salt
2 Medium Egg Yolk
1/4 Cup Cold Water
1 Tbls. Olive Oil
1 Cup Chicken -- diced
4 Small Scallions -- chopped
2 Tbls. Butter -- chopped
8 Oz. Mushrooms -- chopped
1 Cup Bechamel Sauce
1 Tbls. Parmesan Cheese -- grated
|
Combine butter, flour, baking powder, salt in food processor. Beat egg yolks and pour half into the flour mixture.
Add water slowly into flour until it becomes a semifirm mass. Shape dough into 2 balls, wrap and refrigerate for 15 minutes.
Saute chicken, mushrooms and scallions in butter for 4 minutes. Remove from heat, stir in remaining ingredients. Allow to cool to room temp.
Roll out dough to 1/8 inch thick sheet. Then cut out circles with a 4-5 inch diameter. Place 1 tablespoon of meat mixture into center of dough round. Moisten the exposed edge with tap water and fold in half, crimping the edges together.
Brush the top of the uncooked empanada with the remaining egg wash. Place on baking sheet in 375 degree F. oven for 20 minutes until golden brown.
|
 |
Preparation Time: |
Serves: |
| Recipe Origin: United States |
|
Submitted by: |
|
Daniele Dearinger
Utah
United States |
|
|
|
|
| This recipe has been viewed 12119 times. |
|
|
|
