QUICK CHICKEN AND OLIVE EMPAñADAS
Yield Makes 36
Number Of Ingredients 15
Steps:
- Combine first 11 ingredients in heavy medium skillet. Cook over medium-high heat until chicken is cooked through, stirring occasionally, about 5 minutes. Transfer mixture to processor; grind coarsely. Transfer to medium bowl. Mix in breadcrumbs. Season filling to taste with salt and pepper. Refrigerate filling until cold, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Line baking sheet with foil; sprinkle with flour. Place gyoza wrappers on work surface. Lightly brush edge of each wrapper with beaten egg. Place heaping 1 teaspoon filling in center of each gyoza wrapper. Fold gyoza wrapper in half and crimp edges with tines of fork to seal. Transfer empanadas to prepared baking sheet. (Can be prepared 6 hours ahead. Cover empanadas and refrigerate.)
- Heat canola oil in heavy medium skillet over medium-high heat. Working in batches, add empanadas to oil and fry until golden brown, about 30 seconds per side. Drain empanadas on paper towels. Serve warm.
- *Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.
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Srp Roy
[email protected]I'm a big fan of empanadas, and these were some of the best I've ever had. The crust was crispy and flaky, and the filling was flavorful and juicy. I highly recommend these empanadas.
Kenny Mccornmick
[email protected]These empanadas were perfect! I loved the combination of chicken and olives. I'll definitely be making these again.
Ejionye Christopher
[email protected]I'm not sure what I did wrong, but my empanadas turned out really dry. I think I might have overcooked them.
Eric Douglas
[email protected]These empanadas were a bit pricey, but they were worth it. They were so delicious!
Abhijeet Pahan
[email protected]I thought these empanadas were just okay. The filling was a bit bland for my taste.
Sabrina Melara
[email protected]These empanadas were delicious! I especially liked the dipping sauce that came with them.
Ohab Rohoman
[email protected]I had a hard time finding empanada dough at my local grocery store. I ended up making my own dough, which was actually pretty easy.
Yusf Kalare
[email protected]These empanadas were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Devin Mailloux
[email protected]I'm not a fan of chicken, but I loved these empanadas. The filling was so flavorful and the crust was so flaky. I'll definitely be making these again.
Bryan Stewart
[email protected]These empanadas are the perfect party food. They're easy to eat and always a crowd-pleaser.
Legitti
[email protected]I love that these empanadas can be made ahead of time. I often make a batch on the weekend and then freeze them for later. They're perfect for a quick and easy lunch or dinner.
Jimmie Ransom
[email protected]I've made these empanadas several times now, and they always turn out great. They're a family favorite!
RASEL 24
[email protected]These empanadas were so easy to make! I was able to have them ready in under an hour. They're perfect for a quick and easy weeknight meal.
keenan andrews
[email protected]I'm not a huge fan of olives, but these empanadas were surprisingly delicious. The olives added a nice salty flavor that complemented the chicken and cheese perfectly.
Kris Lastname
[email protected]These empanadas were a hit at my last party! The filling was flavorful and juicy, and the crust was crispy and flaky. I'll definitely be making these again.