PIZZA DOUGH CHICKEN EMPANADAS
These are very easy to put together and, honestly, you can stuff them pretty much with whatever you like. I find that wet fillings (braised meats, etc.) as opposed to dryer fillings work best because pizza dough is a little thicker than traditional empanada dough.
Provided by Marcela Valladolid
Categories appetizer
Time 1h45m
Yield 6 to 8 empanadas
Number Of Ingredients 14
Steps:
- Combine the garlic, onions, salt and 5 cups water in a 12-inch high-sided saucepan and bring to a boil. Add the chicken breasts and bay leaf, and lower the heat to a simmer. Cook the chicken, partially covered, until cooked through, about 35 minutes. (To check for doneness, slit the chicken in half to make sure the interior is no longer pink.) Remove the chicken (reserve the broth) and allow to cool slightly. When cool enough to handle, shred by hand and place in a medium bowl.
- Remove enough broth to leave about 2 cups in the pan with the onions and garlic (cool and refrigerate or freeze the extra broth for another use). Remove the bay leaf. Add the tomatillos and jalapenos and cook until the tomatillos are olive green, 10 to 12 minutes. With a slotted spoon, transfer the solid ingredients (onions, tomatillos and garlic) to a blender. Add the cilantro and process until smooth (using some of the liquid in the pan if needed). Season with salt and pepper. Pour the salsa back into the saucepan and bring to a boil; add the chicken and cook until the flavors incorporate, about 5 minutes. Adjust the seasoning. Remove from the heat and set aside to cool.
- Preheat the oven to 400 degrees F.
- To assemble the empanadas: Dust a flat surface with flour. Roll out the pizza dough about 1/8 to 1/4 inch thick. Using a 6-inch round cookie cutter (or a bowl or plate with the same diameter), cut the dough into circles. Expect to get about 3 circles from 1 pound of dough. Brush the egg wash over the surface of one dough round. Add 2 tablespoons of filling onto half of the circle and sprinkle about 1 ounce of mozzarella on top of the filling, if using. Fold the plain half over the filling. Seal the edges with fork tines or crimp decoratively. Repeat for the remaining empanadas. (Save any leftover filling in an airtight container in the fridge for up to a week for another use.)
- Transfer the empanadas to a baking sheet lined with parchment paper. Using a pastry brush, brush the tops of the empanadas with the egg wash. Bake until crisp and golden brown, about 20 minutes. Let cool for about 10 minutes before serving.
PIZZA EMPANADA
I ate so many of these when I was a kid! They are so so good. Courtesy of Héctor Rodriguéz @ about.com.
Provided by l0ve2c00k
Categories Cheese
Time 40m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, beat the water, egg, egg white and vinegar together. Set aside.
- In a separate bowl, mix together the 3 cups of flour and salt.
- Cut the shortening into the flour mix with a pastry blender or two butter knives.
- Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.
- Mix the wet and dry ingredients with a fork until it becomes stiff.
- Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.
- Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.
- After 1 hour, place the dough on a floured counter top. Roll it out into 1/8 inch thick. Cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters.
- Tip: If you want to keep the dough longer than 24 hours, you can freeze it.
- Filling:.
- Spread a spoonful of pizza sauce on the circle of dough. Do not go all the way to the edge.
- Sprinkle a spoonful of shredded cheese onto the pizza sauce.
- Place a couple slices of pepperoni on top of the cheese.
- Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash.
- Fry the filled empanadas at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels.
- Tip: Do not overfill the empanadas. They will tear and you will lose your filling in the oil.
Nutrition Facts : Calories 309.2, Fat 11.9, SaturatedFat 4.7, Cholesterol 43.2, Sodium 656.7, Carbohydrate 37.7, Fiber 1.3, Sugar 4.6, Protein 11.8
ST. LOUIS-STYLE PIZZA
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (4 servings each.)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
More about "pizza empanada recipes"
EASY PIZZA EMPANADA (EMPANADILLA DE PIZZA) | LATINA MOM …
From latinamommeals.com
4.2/5 (7)Category AppetizerCuisine Hispanic, Puerto RicanTotal Time 10 mins
- Fold over the empanada, and seal the ends with your fingers and then with the back of a fork, crinkle the edges.
- In a pan over medium high heat, warm oil and add in an empanada. Fry 1-2 minutes per side or until empanadas are a beautiful golden color.
PIZZA EMPANADAS RECIPE - FOOD FANATIC
From foodfanatic.com
5/5 (1)Total Time 20 minsCategory DinnersCalories 218 per serving
17 EMPANADA RECIPES (+ BEST FILLING IDEAS) - INSANELY …
From insanelygoodrecipes.com
PEPPERONI PIZZA EMPANADAS (EMPANADA DE PIZZA) - MY …
From mydominicankitchen.com
ST.LOUIS STYLE PIZZA (IMO'S COPY CAT) - COOKING FOR KEEPS
From cookingforkeeps.com
PIZZA EMPANADAS (EMPANADILLAS DE PIZZA) - DELISH D'LITES
From delishdlites.com
PIZZA EMPANADAS - PRINCESS PINKY GIRL
From princesspinkygirl.com
PIZZA EMPANADAS (EMPANADILLAS DE PIZZA) | KITCHEN GIDGET
From kitchengidget.com
9 EMPANADAS RECIPE IDEAS | TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 3 mins
ST. LOUIS-STYLE PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHICKEN EMPANADA - PANLASANG PINOY
From panlasangpinoy.com
OUR BEST EMPANADA RECIPES
From allrecipes.com
EMPANADA DOUGH RECIPE (3 INGREDIENTS) | KITCHN
From thekitchn.com
BAKED CINNAMON APPLE EMPANADAS | THE NOVICE CHEF
From thenovicechefblog.com
BEEF EMPANADAS | RECIPETIN EATS
From recipetineats.com
PIZZA DOUGH EMPANADAS: A DELICIOUS AND EASY RECIPE
From mexicali-blue.com
EASY PIZZA EMPANADAS - SNEAKY VEG
From sneakyveg.com
PIZZA EMPANADAS (PASTEL DE FORNO COM RECHEIO DE PIZZA)
From easyanddelish.com
WHAT IS AN EMPANADA? WHAT TO KNOW ABOUT THIS SOUTH AMERICAN …
From spoonuniversity.com
PIZZA EMPANADAS (EMPANADILLAS DE PIZZA) | THE NOVICE CHEF
From thenovicechefblog.com
You'll also love