Baked Beef and Chicken Empanatas
Baked Beef and Chicken Empanatas

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, baked beef and chicken empanatas. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Baked Beef and Chicken Empanatas is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Baked Beef and Chicken Empanatas is something that I have loved my whole life.

Empanadas are savory handheld pies of Latin descent. 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.

To begin with this particular recipe, we have to prepare a few components. You can have 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. Get 2 tsp chili powder
  4. Prepare 2 tsp ground cumin
  5. Get 2 envelope sazon (goya)
  6. Take salt and pepper
  7. Get 1 can tomato paste
  8. Prepare 1 1/2 can diced tomato with green chilis
  9. Get 1 packages monterey jack
  10. Make ready 1 packages mild chedder
  11. Prepare 4 box pillsbury pie crust
  12. Make ready 2 eggs
  13. Get 1/8 can refried beans
  14. Make ready 1 medium onion, chopped
  15. Take all-purpose flour
  16. Prepare olive oil

As the name indicates, these empanadas are baked instead of fried. That is why the dough needs to be made differently. For fried empanadas you will use corn flour, but for the baked variety you will use regular flour. Regardless of whether you want fried or baked, you will love this recipe!

Steps 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.)

Mix flour, salt, baking powder, and baking soda together in a large bowl. Prep all the ingredients by shredding the chicken, chopping the onions and roasted red peppers, and mincing the garlic. Cook the onions until soft, then add the garlic and cook for another minute. Stir in the roasted red peppers, tomato paste, and spices. These beef empanadas are baked not fried and feature an easy-to-make ground beef filing.

So that’s going to wrap this up for this special food baked beef and chicken empanatas recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!