|Chicken & Ancho Chili Empanadas|
Difficulty Level: Medium
Recipe Id: SPA1005
Chicken & Ancho Chili Empanadas
- 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
- refrigerated or frozen dough enough for four-9" pie crusts
- 1 egg white; egg wash
- with 1 tablespoon water
- Remove the stem and seed from the dried chili.
- Grind to powder in a spice grinder or blender.
- Put ground chili and cumin in a small fry pan over high heat.
- Moving the pan and shifting the spices continuously, cook the spices until they begin to brown, 3 minutes.
- Remove from heat and set aside.
- Put sausage in a mixing bowl.
- Add remaining ingredients and blend thoroughly.
- Preheat oven to 375 degrees.
- Line a baking sheet (for hors d'oeuvre size, use 2) with parchment paper.
- Roll out dough to 1/4" thickness.
- Cut out circles about 7" in diameter for entree size or 3 1/2" in diameter for hors d'oeuvre size.
- Place the circles on a lightly floured working surface, and brush the inside edges lightly with egg wash.
- 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.
- Crimp the edges and place the pastries on a baking sheet
- Bake in the middle of the oven for 15 - 20 minutes, or until crusts are cooked and golden brown.
- 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.