Baked Beef and Chicken Empanatas
Baked Beef and Chicken Empanatas

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, baked beef and chicken empanatas. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Baked Beef and Chicken Empanatas is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Baked Beef and Chicken Empanatas is something which I’ve loved my entire life.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can cook baked beef and chicken empanatas using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Baked Beef and Chicken Empanatas:
  1. Take 1 lb Ground beef
  2. Make ready 1 envelope Perdu Italian Chicken Slices (fully cooked)
  3. Prepare 2 tsp chili powder
  4. Make ready 2 tsp ground cumin
  5. Take 2 envelope sazon (goya)
  6. Take salt and pepper
  7. Make ready 1 can tomato paste
  8. Take 1 1/2 can diced tomato with green chilis
  9. Make ready 1 packages monterey jack
  10. Get 1 packages mild chedder
  11. Get 4 box pillsbury pie crust
  12. Make ready 2 eggs
  13. Take 1/8 can refried beans
  14. Make ready 1 medium onion, chopped
  15. Prepare all-purpose flour
  16. Prepare olive oil

Chicken Empanada is a well loved recipe. Most countries have their own version using a variety of ingredients. Empanada can be fried or baked. This chicken empanada recipe is involves baking because it gives the crust more flaky texture.

Instructions to make Baked Beef and Chicken Empanatas:
  1. 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)
  2. 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.
  3. Add ground beef and cook until done, add half of can tomato paste let sit and cool.
  4. In mixing bowl add remaining seasoning, shredded chicken, half a can of drained diced tomatoes, salt and pepper and remaining tomato paste
  5. Wisk egg in bowl and set next to work station with a brush
  6. 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.
  7. 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
  8. 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.)

I have tried other fillings as well: teriyaki beef from the take out place, chopped up rotisserie chicken with other spices and cajun spiced sausage. These baked chicken and cheese empanadas are a great way to use up leftover cooked chicken. For best results, do not overfill them or the dough may tear. This Filipino chicken empanada has a mildly sweet, buttery, flaky pastry baked to a golden crisp. Empanada is a pastry turnover famous around the globe, especially in Latin and South America and, of course, in the Philippines.

So that’s going to wrap this up with this exceptional food baked beef and chicken empanatas recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!