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Smoked Chicken Empanadas

oldsmokerdude

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Wanted to try something completely different (for me) utilizing some left overs. I found some smoked chicken in the freezer from last fall. I do like Mexican food and was trying to think of something I hadn't done before. Let's see: Nachos (done that), burritos (done that), enchiladas (done that), tacos (done that), empanadas.......hmmmm. Sounds interesting. Let's give it a try.

Smoked Chicken Empanadas
  1. Shred 2 or 3 smoked chicken breasts.
    You can certainly do this by hand, but my preferred method is in the mixer with the standard paddle. Makes quick work of it and my hands are still clean.
    20200220_115625.jpg

  2. Since I was going Mexican, I use the following for the filling, but you could certainly substitute your favorite BBQ sauce for the salsa. Mix together
    1. Shredded Chicken Breast
    2. 1 Cup salsa (I used home made but you could choose any of your favorite off the shelf brands)
    3. Half cup sour cream
    4. Cup of cheese (I used Mexican blend but use your favorite. I wonder how this would taste with smoked cheese?)
    5. 3 tbsp Taco Seasoning
      20200220_120824@0,5x.jpg
  3. Make Empanada Shells
    1. I made my own dough, but you could use frozen pie crust if you choose and just cut out the shells
      • 3 cups all-purpose flour
      • ¼ to 1/2 teaspoon salt
      • 6 oz unsalted butter (1 stick of butter = 4 oz)
      • 1 egg
      • 1/4 cup to 1/2 cup of water or milk adjust as needed to obtain a soft and smooth dough

      • Mix the flour and salt in a food processor.
      • Add the butter and pulse
      • Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.
      • Roll out the dough into a thin sheet and cut out round disc shapes. If you have a tortilla press you can use it to flatten the dough balls. I used a pasta roller attachment for my mixer which worked great
    2. Cut the dough into approximately 3 to 3.5 inch circles
    3. Holding a shell in one hand, fill with about 1 and a half tablespoons of filling
    4. Crimp the edges of the dough together.
      1. Use a fork to press the edges together or go more traditional and braid them.
  4. Fry the empanadas.
    1. You can bake these as well, but we prefer the more crunchy fried empanada
    2. Coat empanadas with a mist of vegetable oil or cooking spray
    3. Into the preheated air fryer at 360 for 6 minutes
  5. Yummy
    Smoked Chix Empanada@0,5x.jpg
 

Steve H

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Those look good! I have never had one of those.
 

Mastercaster

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They look delicious! And great tip on using the mixer to shred the meat.
 

Fueling Around

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Love empanadas, meat patties, samosas, sambusa, and other variants of hand pies.
The use of wheat flour or corn meal wraps changed by locale with central and south america going more corn based ..
I have not seen any need to get an air fryer up to now.
Yours look very good.
 

SmokinAl

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Those look fantastic!
Thanks for posting the recipe!
Al
 

sawhorseray

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I'm always looking for a way to utilize leftover meat, those look great! Thanks for posting the dough recipe, Like. RAY
 

xray

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Those look awesome! Much better than the freezer ones I tend to buy.

Like!
 

jcam222

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Man those are awesome!!! I love Mexican food too. Love the use of leftovers, something I like to get creative with too. I bookmarked this for my to do list. Going to try to see if I can do these with a Keto fathead type dough.
 

oldsmokerdude

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Thanks, everyone for your kind comments. The missus liked them so well she asked if I could make them again today!!
 

gmc2003

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Nice looking vittles, thanks for giving me an idea for some leftover frozen chicken I have.

Point for sure
Chris
 

tander28

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Beautiful empanadas and great step by step! Used to make these a ton and haven't in a while, I know what I'm doing with my leftover pulled pork now!
 

yankee2bbq

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Holy Hot Pocket! Those look good! Great job!
 

kit s

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Hmmm wonder if a person used corn meal pie crust if that would make them even better....though gotta say those look delicious.
 

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