{"id":137,"date":"2008-08-05T20:32:17","date_gmt":"2008-08-06T02:32:17","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=137"},"modified":"2009-10-08T06:33:42","modified_gmt":"2009-10-08T12:33:42","slug":"chicken-empanadas","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/08\/05\/chicken-empanadas\/","title":{"rendered":"Chicken Empanadas"},"content":{"rendered":"<p>I saw Paula Deen make these Chicken Empanadas on her show a few years ago, and practically ran to the store for the ingredients.\u00c2\u00a0 <a href=\"http:\/\/en.wikipedia.org\/wiki\/Empanadas\">Empanadas<\/a>, which are popular in Spain, Portugal and Latin America, are stuffed pastries, sometimes sweet, sometimes savory, sometimes baked, sometimes fried.\u00c2\u00a0 Paula&#8217;s recipe is stuffed with chopped chicken, cheese, and spices, and baked (which is a little surprising coming from Paula Deen, don&#8217;t you think?).\u00c2\u00a0 These have earned a regular spot on our menu rotation of favorites, with a few adjustments.\u00c2\u00a0 Paula&#8217;s recipe calls for storebought pie crusts, but The Picky Apple and I both prefer the taste of these empanadas with homemade pie crust.\u00c2\u00a0 Also, instead of using a 3&#8243; cookie cutter, I use a margarita glass because we liked a larger filling to pie crust ratio.<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/08\/chicken-empanadas.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-138\" title=\"chicken-empanadas\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/08\/chicken-empanadas.jpg\" alt=\"\" width=\"455\" height=\"195\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/08\/chicken-empanadas.jpg 455w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/08\/chicken-empanadas-300x128.jpg 300w\" sizes=\"auto, (max-width: 455px) 100vw, 455px\" \/><\/a><\/p>\n<h4>Chicken Empanadas<\/h4>\n<p>Recipe courtesy of Paula Deen, from <a href=\"http:\/\/www.foodnetwork.com\/recipes\/paula-deen\/chicken-empanadas-recipe\/index.html\">the Food Network website<\/a><\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>3 cups chopped, cooked chicken<\/li>\n<li>1 (8 ounce) package shredded Colby and Monterey Jack cheese blend<\/li>\n<li>4 ounces package cream cheese, softened<\/li>\n<li>1\/4 cup chopped red bell pepper<\/li>\n<li>1 jalapeno, seeded and chopped<\/li>\n<li>1 tablespoon ground cumin<\/li>\n<li>1 1\/2 teaspoons salt<\/li>\n<li>1\/2 teaspoon pepper<\/li>\n<li>1 (15 ounce) package refrigerated pie crusts<\/li>\n<li>Water<\/li>\n<\/ul>\n<p>Preheat oven to 400 degrees F.<\/p>\n<p>Lightly grease a baking sheet.\u00c2\u00a0 In a large bowl, combine the chicken and next 7 ingredients.\u00c2\u00a0 Unroll 1 piecrust onto a lightly floured surface.\u00c2\u00a0 Roll into a 15-inch circle.\u00c2\u00a0 Cut out rounds, using a 3-inch cookie cutter.\u00c2\u00a0 Re-roll dough as needed.\u00c2\u00a0 Repeat procedure with remaining piecrusts, making 12 to 15 circles total.\u00c2\u00a0 Arrange 1 round on a clean, flat surface.\u00c2\u00a0 Lightly brush the edges of crust with water.\u00c2\u00a0 Place 1 heaping teaspoon of chicken mixture in the center of the round.\u00c2\u00a0 Fold the dough over the filling, pressing the edges with a fork to seal.\u00c2\u00a0 Repeat with the remaining rounds and chicken mixture.\u00c2\u00a0 (Up to this point, the recipe can be made ahead and frozen for up to 1 month).\u00c2\u00a0 Arrange empanadas on the prepared baking sheet.\u00c2\u00a0 Bake for 15 minutes.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2008\/08\/05\/chicken-empanadas\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>I saw Paula Deen make these Chicken Empanadas on her show a few years ago, and practically ran to the store for the ingredients.\u00c2\u00a0 Empanadas, which are popular in Spain, Portugal and Latin America, are stuffed pastries, sometimes sweet, sometimes savory, sometimes baked, sometimes fried.\u00c2\u00a0 Paula&#8217;s recipe is stuffed with chopped chicken, cheese, and spices, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,6,5,48],"tags":[],"class_list":["post-137","post","type-post","status-publish","format-standard","hentry","category-appetizer","category-chicken","category-main-dish","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=137"}],"version-history":[{"count":1,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/137\/revisions"}],"predecessor-version":[{"id":671,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/137\/revisions\/671"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}