Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, baked beef and chicken empanatas. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Baked Beef and Chicken Empanatas is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Baked Beef and Chicken Empanatas is something that I’ve loved my whole life. They’re fine and they look wonderful.
Once your Chicken Empanadas have baked and cooled, you have three options: Consume right away, refrigerate, or freeze! To store them, place in a sealed, airtight container or a gallon-sized ziplock bag. Season with salt and stir until well combined.
To get started with this recipe, we must prepare a few components. You can have baked beef and chicken empanatas using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Baked Beef and Chicken Empanatas:
- Make ready 1 lb Ground beef
- Prepare 1 envelope Perdu Italian Chicken Slices (fully cooked)
- Make ready 2 tsp chili powder
- Make ready 2 tsp ground cumin
- Make ready 2 envelope sazon (goya)
- Make ready salt and pepper
- Take 1 can tomato paste
- Prepare 1 1/2 can diced tomato with green chilis
- Prepare 1 packages monterey jack
- Make ready 1 packages mild chedder
- Take 4 box pillsbury pie crust
- Get 2 eggs
- Make ready 1/8 can refried beans
- Get 1 medium onion, chopped
- Make ready all-purpose flour
- Prepare olive oil
This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. Rub the fats into the flour by pinching them together and fluffing the mixture with your hands until evenly blended. Empanadas are savory handheld pies of Latin descent.
Steps to make Baked Beef and Chicken Empanatas:
- Pre-heat oven at 425. Roll out dough very thinly (not thin enough it will rip though) on flour. Use bowl to cut out disk. (I got 5 out of each pie crust)
- In sautee pan, cook finely chopped onions in light olive oil. After onions are soft and golden add 1 teaspoon of cumin and 1 teaspoon of chili powder. Add salt and pepper and one packet of sazon, and 1 can of diced tomatoes.
- Add ground beef and cook until done, add half of can tomato paste let sit and cool.
- In mixing bowl add remaining seasoning, shredded chicken, half a can of drained diced tomatoes, salt and pepper and remaining tomato paste
- Wisk egg in bowl and set next to work station with a brush
- Add 2 tablespoons of ground beef mixture to disk and add two tablespoons of Monterey jack. Add 2 tablespoons of chicken mixture and two tablespoons of mild cheddar.
- Use brush and lightly coat outside edge of full disk, fold in half. Take a fork and press around fold to hold crust together, then brush with egg wash on top only
- Line on cookie sheet (close together is okay, not much space is needed), pop in over until golden brown. (Roughly 15-20 minutes depending on your oven.)
Similar to the American turnover, today's empanada dough is flaky, buttery and pastry-like. The most common fillings for empanadas is beef or chicken, but the possibilities are truly endless. These beef empanadas are baked not fried and feature an easy-to-make ground beef filing. In this recipe we use premade empanada disks so they come together really quick. With step by step instructions, you'll be an expert in no-time.
So that is going to wrap it up for this exceptional food baked beef and chicken empanatas recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
