Not sure what is happening to me these days, but I’ve been finding calm in my kitchen over these past few weeks in quarantine. I’m finding joy in trying out new recipes, and have been making it a point to do fun theme nights each week. This week was all about celebrating Cinco De Mayo!
The kids already requested shrimp tacos, but I had left over grilled chicken from the night before, so I decided to whip up empanadas. Mind you this is something I’ve never made before and have to say they weren’t as hard to make as I thought and were such a hit!
Here’s what you’ll need:
2 packages of frozen puff pastry dough
1 cup shredded chicken but you can do ground turkey or beef
2 tbsp cumin
2 tbsp chili powder
1/2 cup cheese
1/2 black beans
Make sure your dough is defrosted before starting everything. If your meat isn’t cooked, I suggest browning that first in a skillet pan. Remove cooked meat and set aside. Next you’ll want to sauté your peppers, onions, jalepanos. Cook till tender, then add beans and meat back in. Add the spices: cumin, salt, pepper, chili powder. Mix everything together. If you mix looks dry, add in two tablespoons of water. Next you’ll want to fill your empanadas. Cut round circles into the dough. I used a round bowl, and kept rolling out the dough till I used up all of the extra scraps of dough. And be sure to get the kids involved. The girls loved filling them!
Put about a tablespoon of filling inside the dough (don’t overfill), top with cheese. Fold over the dough making sure all of the filling is tucked inside and seal with a fork around all of the edges. Place finished empanadas on a non-stick pan. Brush each one with egg whites before popping into a 375 preheated oven for about 20 minutes. Serve with guacamole! I’m excited to try other variations of them for the kiddies. Enjoy!