MEXICAN CHICKEN EMPANADAS

MEXICAN CHICKEN EMPANADAS STUFFED WITH JUICY CHOOK, BLACK BEANS, BELL PEPPERS, AND CHEESE BAKED IN A WARM, FLAKY GOLDEN PASTRY ARE AN IMPOSSIBLE TO RESIST APPETIZER, DINNER, OR SNACK THAT CAN BE MADE IN ADVANCE OF TIME AND FROZEN FOR LATER!

Empanadas are pastries most usually filled with savory fillings and are very popular in South america.  they come from the Latin word, “empanar” because of this “to bread.” In reality, I’ve heard “empanadas are to South americans what sandwiches are to americans,” that means, empanadas are as commonplace as sandwiches and equally as versatile with endless filling mixtures and types of dough.  And when you attempt those Mexican bird Empanadas you’ll apprehend why.

These Mexican bird Empanadas are splendidly enjoyable with their golden, flaky dough giving way to the hearty, fiestalicious cheesy filling.  however what you'll love nearly as a lot because the taste is just how smooth this recipe is!  For those Mexican bird Empanadas, I’ve created a completely easy, shortcut recipe that doesn’t involve braising bird or making your personal dough however nonetheless tastes such as you spent hours inside the kitchen.

To make the fowl filling, we first sauté diced purple bell peppers and black beans for just a couple minutes.  Then, we add our cooked, diced chook, taco seasonings and enchilada sauce and warmth through. How clean was that?!  we are able to add our cheese immediately onto the filling before folding over the dough so it doesn’t get lost.

For our empanada dough, we use store-offered puff pastry.  if you have in no way used puff pastry dough, it's far located in the freezer phase of your grocery store and is splendidly smooth to paintings with.  when baked it will become fantastically puffy, flaky and golden, perfect to cocoon our impossible to resist filling.

Those Mexican chicken Empanadas may be made and gobbled in a single sitting or you may freeze them earlier than baking and store them till your cravings strike.  while it’s empanada time, all you have to do is move as many empanadas as your coronary heart goals directly from the freezer to the oven for the right prep-ahead appetizer, meal or snack!

INGREDIENTS:

• 2 puff pastry sheets thawed
• 1/2 tablespoon olive oil
• 1/2 cup black beans rinsed and drained
• 1/2 cup diced red bell pepper
• 1 1/2 cups diced cooked, chicken
• 1 oz pkg. taco seasonings
• 1/2 cup mild enchilada sauce
• 1 1/3 cup shredded sharp cheddar or Mexican blend cheese
• 1 egg + 1 tablespoon water whisked together in a small bowl

INSTRUCTIONS:

1. Warmness 1/2 tablespoon olive oil in a big skillet over medium-high warmth. upload bell peppers and black beans and sauté for 2 mins. upload hen, taco seasonings and enchilada sauce. Stir to mix. prepare dinner until heated through. taste and add hot sauce if favored.
2. Preheat oven to 400 degrees F. Line a large jelly roll pan with parchment paper or line 2 smaller pans with parchment paper/nonstick mats.
3. Lay out one sheet of puff pastry on a lightly floured surface. lightly flour the top of the dough and roll out to an approximate measurement of 12 x 18 inches. cut 2 rows of four” circles inside the dough for 8 circles total. Repeat with the other sheet of puff pastry. gather dough scraps and roll out to dimensions to suit 4 additional circles. You have to have a complete of 20 circles.
4. Location 1 half tablespoons chicken aggregate inside the middle of every circle and top with one tablespoon of cheese. gently brush the brink of half of of a circle with egg wash and fold over, pinch edges tightly to seal. vicinity on prepared baking sheet. Repeat with ultimate circles however DO now not dip your brush within the egg wash again till your brush turns into dry due to the fact an excessive amount of egg wash will save you the edges from sticking.
5. Test every empanada to make certain there's about a finger's width of dough sealed together earlier than the filling begins. Crimp the rims collectively with a fork. Pierce every empanada two times with a fork so steam can escape at the same time as baking.
6. Spread empanadas apart so they may be now not touching every different on the baking sheets. Brush the tops/aspects calmly with egg wash. Bake till golden brown, about 20-25 mins.
7. Dip in cheese sauce, bitter cream, avocado dip, and many others.

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