BLUE CHEESE-ONION EMPANADAS (OR EMPANADITAS)
From Rachael Ray--December 2008.....The recipe listed is for the more substantial and traditional sized empanadas, but I'm making them bite sized (empanaditas) for a cocktail party! Note that prep time does NOT include dough chilling time.
Provided by Meredith .F
Categories Lunch/Snacks
Time 1h25m
Yield 12 empanadas
Number Of Ingredients 9
Steps:
- Using a food processor, pulse the flour, shortening and 1 teaspoon salt until the mixture resembles sand. With the machine on, add 1 cup cold water in a thin stream until the dough forms a ball. Shape into 2 equal rounds. Cover with plastic wrap and refrigerate for 30 minutes.
- In a large skillet, heat the olive oil with 1/2 cup water over high heat. Add the onions and cook, stirring, until the water evaporates, about 10 minutes. Lower the heat and simmer, stirring, until the onions are golden-brown, about 30 minutes. Remove from the heat; season with salt and pepper and stir in the dates and balsamic vinegar. Let cool.
- Preheat the oven to 400°F
- On a floured work surface, cut each dough round into 6 equal pieces. Using a rolling pin, roll each piece into a thin round; trim using a 6-inch plate as a guide.
- Beat the egg with 1 teaspoon water. Divide the onion mixture among the rounds and top each with 1 teaspoon cheese. Brush the edges with some of the egg wash, fold to enclose the filling and pinch the edges together to seal.
- Divide the empanadas among 2 parchment-paper-lined baking sheets. Brush with the remaining egg wash. Bake until golden-brown, 20 to 25 minutes. Let cool for 15 minutes.
Nutrition Facts : Calories 357.2, Fat 17.3, SaturatedFat 5.1, Cholesterol 21.2, Sodium 76.1, Carbohydrate 45, Fiber 3.2, Sugar 9.7, Protein 6.5
BUFFALO CHICKEN EMPANADAS WITH BLUE CHEESE SAUCE
These little golden-brown pockets are fun to eat and feature the popular taste of Buffalo wings. Using rotisserie chicken and refrigerated pie pastry speeds up the preparation. -Melissa Millwood, Lyman, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 dozen (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture., On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts., Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal., Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes., Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.
Nutrition Facts : Calories 81 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 120mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BLUE CHEESE AND ONION
A delicious blue cheese party spread made with red onion, and marinated in vinaigrette dressing.
Provided by DOLLI24
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- In a glass dish or serving bowl, layer the blue cheese and onion. Mix together the olive oil, lemon juice, vinegar, garlic, mustard powder and pepper. Pour over the blue cheese and onions, and let stand for 1 hour at room temperature to marinate. Serve on cocktail rye slices.
Nutrition Facts : Calories 684.3 calories, Carbohydrate 61.9 g, Cholesterol 42.5 mg, Fat 38 g, Fiber 7.7 g, Protein 24.5 g, SaturatedFat 13.1 g, Sodium 1478.5 mg, Sugar 6.3 g
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