SPICY CHICKEN EMPANADAS (PAULA DEEN)
DH and I watched Paula Deen make these today and he's anxious for me to try them now! These were served at Paula's surprise 60th birthday party. Using a rotisserie chicken from the deli and refrigerated pie crust for the dough are great shortcuts.
Provided by mailbelle
Categories Lunch/Snacks
Time 35m
Yield 10-12 empanadas
Number Of Ingredients 14
Steps:
- Heat vegetable oil in a medium saute pan; add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
- In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
- Using a 4-inch ring mold (biscuit cutter), cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
- Heat a deep-fryer to 325 degrees with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels.
Nutrition Facts : Calories 267.9, Fat 18.2, SaturatedFat 7.1, Cholesterol 93.9, Sodium 320.5, Carbohydrate 2.4, Fiber 0.4, Sugar 1.1, Protein 22.8
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