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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
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Chicken & Ancho Chili Empanadas
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Difficulty Level: Medium
Recipe Id: SPA1005

Chicken & Ancho Chili Empanadas

Filling:

  • 1 teaspoon ground dried ancho or poblano chili
  • 1 teaspoon ground cumin
  • 1/2 pound chicken sausage; * see note
  • 1/4 cup chopped fresh oregano
  • 1 tablespoon minced garlic
  • 1/4 cup fresh cilantro; chopped fine
  • 2 Anaheim chili peppers; chopped fine
  • stems and seeds removed
  • 1/2 cup black olives; coarsely chopped
  • 3 ounces Monterey jack cheese; grated
  • 1/2 teaspoon red pepper flakes; crushed
  • 1 pint Quick Tomato Salsa
  • 8 ounces sour cream

Empanadas:

  • refrigerated or frozen dough enough for four-9" pie crusts
  • 1 egg white; egg wash
  • with 1 tablespoon water

  1. Remove the stem and seed from the dried chili.
  2. Grind to powder in a spice grinder or blender.
  3. Put ground chili and cumin in a small fry pan over high heat.
  4. Moving the pan and shifting the spices continuously, cook the spices until they begin to brown, 3 minutes.
  5. Remove from heat and set aside.
  6. Put sausage in a mixing bowl.
  7. Add remaining ingredients and blend thoroughly.
  8. Preheat oven to 375 degrees.
  9. Line a baking sheet (for hors d'oeuvre size, use 2) with parchment paper.
  10. Roll out dough to 1/4" thickness.
  11. Cut out circles about 7" in diameter for entree size or 3 1/2" in diameter for hors d'oeuvre size.
  12. Place the circles on a lightly floured working surface, and brush the inside edges lightly with egg wash.
  13. Place 1/4 cup filling in the center of each circle (1 tbsp. for hors d'oeuvre size), spread slightly, and fold the dough over into the shape of a turnover.
  14. Crimp the edges and place the pastries on a baking sheet 
  15. Bake in the middle of the oven for 15 - 20 minutes, or until crusts are cooked and golden brown.
  16. To serve, transfer the empanadas to a serving dish and serve Salsa and sour cream on the side.

NOTES : If you can't get chicken sausage, substitute fresh ground chicken or turkey. Filling mixture may be made ahead and covered tightly and refrigerated for 1 day, or frozen for 1 month.

Yield: 4 servings.


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