I had the privilege of hosting an event with a Top Chef Contestant a few years ago. It was a memorable time of learning and eating, cooking and eating, lots of sharing and eating and lots of endless laughter.
This Chicken Empanada recipe is one that was created as an appetizer that we enjoyed. Flaky dough filled with a flavorsome chicken and potato filling.
Dough: 12 oz. cream cheese, softened ½ c. butter, softened 1 ½ c. all-purpose flour 1 large egg, beaten Filling: 1 tsp. canola oil 2 lb. ground chicken 1 medium onion, chopped 1 large potato, peeled, small dice 3 large cloves garlic, chopped 3 TB brown sugar 2 TB white vinegar 1 TB chili powder 2 tsp. cinnamon ½ tsp. ground cloves ½ tsp. ground cumin salt, as needed dash Tabasco, as needed 1 c. frozen peas, thawed, drained
Lightly grease a baking sheet. In a mixing bowl; beat together cream cheese, butter and flour. Refrigerate 1 hour. In a skillet over medium heat, brown chicken, onion and garlic in oil. Add remaining ingredients; stirring to combine well. Set aside.
On floured work surface, roll dough to 1/8-inch thickness. Using a 3-inch round biscuit/cookie cutter, cut rounds. Place a heaping tablespoonful of desired filling mixture into center of dough. Pinch edges; seal with water as needed. Place turnovers onto prepared pan; brush tops with beaten egg. Pierce top of turnover with fork, to allow steam to escape. Bake in preheated 400 degree oven, 20-25 minutes, until browned.
Serve with favorite Dipping Sauce or Salsa. Makes 30-40 turnovers.