Empanadas are a staple in the Hispanic culture and I’ve noticed others have their own version of a stuffed mini pie. It’s hard to resist a little baked pie filled with a whole lot of goodness!
Follows my ‘Semi Home Made” version of empanadas. You can substitute pie crust dough if you have the time and inclination. I used canned biscuits this time. The beauty of this recipe is you can customize the filling, the dough, all of it!
1 lb ground chicken
1/2 red bell pepper, chopped
1/2 medium onion, chopped
2 minced garlic cloves (you can substitute 1 1/2 tsp garlic salt seasoning if you prefer)
Sprinkle of red pepper flakes (or however much you want to spice it up a little)
salt to taste
1 can larger biscuit dough
1 egg yolk, beaten
1 cup shredded Colby Jack cheese
Flour to coat surface you’re rolling these out on
Preheat oven to 350 degrees (F).
Brown chicken with peppers, onion, pepper flakes, salt and garlic. Drain. Set aside.
Separate biscuits and then divide them in half. You should have about 16 pieces of dough. Take a piece of the dough, shape into ball in the palm of your hand and roll it out thinly on floured surface. Put filling inside. Sprinkle shredded cheese on top. Fold over and use fork to flatten down the edges to form a seal. Repeat till all of dough is filled.
Brush the egg wash on top of the empanadas and set on cookie sheet.
Bake approximately 15 minutes or until your dough is golden.
Enjoy with some guacamole dip, salsa or good ole sour cream.