I had all these half-baked (wahaha) ideas that just never came to fruition... finally I just decided the heck with it and that I was going to use it and just wing it - turned out super delish!!
Easy Empanadas3 medium sized boneless skinless chicken breasts, shredded
Cream cheese (your fav savory flavor - I used chive and onion)
2 sheets defrosted puff pastry
Salt, Pepper, Garlic Powder to taste
1 egg
I am going to tell you how I did it -there are obviously many, many ways to get shredded chicken...
I put the chicken in my crock pot with 1qt of chicken stock, set it on high for 2 1/2 hours. Pulled it out and shredded it with 2 forks. Seasoned it with salt, pepper and garlic powder.
Set out the puff pastry about 45 minutes before you are ready to use it. Make sure you PAM your baking sheet and that you seperate the sheets from each other so they thaw in that time frame.
Preheat the oven to 375 degrees. Unfold the dough and cut each sheet into 4 squares. Put about 1/4 cup of the shredded chicken on one side of each of the squares. Make sure you leave room at the edges to crimp it closed.
Add a small spoonful of your fav cream cheese on top of the chicken. Use a small amount of water on your finger to wet the corners on the 'filled' side of the pastry. Fold the 'unfilled' half of the pastry over the chicken mixture so you have a triangle. Seal the filling in by crimping the edges with a fork.
Use egg wash (one egg + 1 T water) on top of the pastry to get that little golden hint and a bit of shine.
Cook at 375 for about 15 minutes.
I cut them in half and we ate them like pizzas - so super delish!!!
*My hubs dipped his in Roasted Raspberry Chipotle Sauce (by Fischer & Weiser) yummmmm...
I am excited to experiment more with puff pastry! Do you have a fav recipe you use it for?
No comments:
Post a Comment