This Easy Chicken Empanadas recipe can be made in about 30 minutes and

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Seasoning the filling. When the chicken is cool enough to handle, skin and de-bone. Finely shred the meat. Stir in the flour, and the onion/garlic mixture you set aside (above). Stir in 1/4 cup of the broth. Bring to a boil, reduce heat to low and simmer for five to 10 minutes. Use the cornstarch (mixed with water) to tighten up the filling.

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Add onions and green peppers and, sauté for 2-3 minutes until softened. Add garlic and sauté for 30 seconds. Next, add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low. Stir in cumin, oregano, and salt + pepper to taste.

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In a large skillet, heat olive oil on medium-high heat. Add onions, green peppers, pimientos, and garlic, and saute for 2-3 minutes. Stir in the cooking wine, tomato sauce, spices, salt and pepper. Add in the shredded chicken and olives and make sure all is well incorporated. Saute for 5 minutes.

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Start by turning on your oven to preheat to 425 F. Then, line a large baking sheet with parchment paper or lay down a silicone baking mat. Set out a medium-sized mixing bowl and toss in the.

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Add the green peas, raisins, and sugar then simmer for 3 minutes. Season with salt and ground black pepper. Turn off the heat, drain the excess liquid, and set aside. Make the dough by combining the dry ingredients in a mixing bowl starting with the all-purpose flour, sugar, baking powder, and salt.

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Prepare a small bowl with water. Prepare a small bowl with the egg and 1 tablespoon of water, beat with a fork. Work with one empanada wrap at a time. Add about 3-4 heaping tablespoons of the shredded chicken just a little off center on the wrap. Arrange the chicken so it's not mounded in the middle.

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Prep the Chicken - Cut the chicken breasts into slices and then shred it. Make the Filling - To make the filling, combine the shredded chicken, canned chiles, and grated cheese in a bowl, along with the cumin and salt. Stir to combine and set aside. Make the Egg Wash - In a small bowl, whisk together an egg and water and set it aside.

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Making the Filling. Heat the olive oil in a 10-inch skillet over medium-high heat, then add the onions and cook until soft. Add the garlic and cook for a minute more, until fragrant. Stir in the roasted red peppers, tomato paste, and spices until well mixed. Pour in the chicken broth and bring to a boil over medium heat.

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Heat a large skillet over medium/medium high heat, then add ground beef. Cook beef until only a little pink remains, 5 - 6 minutes, breaking up with a spatula as it cooks. Drain and return to the pan. Add diced onions, diced bell pepper, garlic, salt, pepper, paprika, oregano and cumin.

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Preheat the oven to 375° F with a rack in the center position. Line a sheet pan with parchment paper. Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook, stirring, until softened, about 5 minutes. Add the garlic and cilantro and cook, stirring, until fragrant, about 1 minute.

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Prepare the Vegetables: Finely chop the onion, green bell pepper. Mince or grate the garlic cloves. Heat the Oil: In a large skillet or wide saucepan, heat the olive oil over medium heat. Sauté the Aromatics: Add the chopped onion and bell peppers to the hot oil.

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Place your desired filling on half of each disc (we like to make meat ones, cheese ones, and meat & cheese ones). 3. Fold the other half of the disc over the filling and pinch closed with a fork. 4. In a deep, large frying pan, heat the cooking oil over medium heat for several minutes.

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Fold the empanadas in half and crimp the edges down to close them up. Heat up about 1 inch of oil in a pan to medium heat. Cook the empanadas for 2-3 minutes per side, until they're golden brown. Drain the empanadas and allow them to cool for 5 minutes before serving.

This Easy Chicken Empanadas recipe can be made in about 30 minutes and

Start heating some oil in a frying pan or a fryer to 350 degrees. Fill discs with a heaping teaspoon of picadillo filling. Brush edges with egg wash and fold over to seal. Seal empanadas using a fork's tongs or the pinch and fold method. Put empanadas in the refrigerator for 10 minutes.

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Place chicken, bay leaf, chicken broth, wine, salt, and pepper in a three-quart saucepan. Add enough water to just cover. Bring to a boil, reduce heat to low, and simmer until the chicken is cooked -- about 30 minutes. Remove the chicken, and allow it to cool. Strain and save the broth. When the chicken is cool enough to handle, skin and de-bone.

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1/2 cups cold water. (Plus or minus to bring dough to proper consistency) Sift the flour with salt, baking powder and sugar. Place half of the flour in a large mixing bowl. Make a well in the center. Place the butter, lard, eggs, and water in the well. Mix together by hand to from a paste.