Empanadas are a delicious deal originating from South America and the Caribbean. Those turnovers can be baked or fried and are made with the usage of diverse doughs like bread, pastry, or even pizza dough.
This recipe for fowl and corn empanadas is best for a circle of relatives meal or a meeting with friends. It combines the wealthy flavors of bird, corn, and cheese wrapped in a flaky crust.
2 tablespoons vegetable oil
1 cup diced Oso sweet onions
1 diced red bell pepper
1 teaspoon of crushed red pepper flakes (optional)
2 teaspoons oregano
3 cups diced cooked fowl (approximately 1 pound)
6 oz shredded Monterey Jack cheese
Kosher salt and clean floor black pepper to flavor
2 packages (28 oz.) frozen crescent rolls
1 egg, gently overwhelmed with 1 tablespoon of water
huge skillet
Baking sheet
Waxed paper
Fork
Oven
technique
In a large skillet, warm the oil and lightly brown the onions.
Add the bell pepper, beaten pink pepper flakes, corn, and oregano. Prepare dinner for about five minutes over moderate heat until the liquid has basically evaporated.
Get rid of from warmth; stir in the fowl and cheese. Season to flavor and kick back.
Unroll the crescent dough into two perforated squares.
vicinity one rectangular over the second one square.
Roll out with a little flour to form a single large rectangular sheet.
reduce out four circles approximately five inches in diameter.
Repeat with the final bundle of rolls.
Refrigerate circles on waxed paper till company, about 30 minutes.
Spoon ¼ cup filling into the center of each circle, leaving a 1-inch border.
Brush edges with egg combination.
Fold over to seal, stretching dough slightly.
Press edges collectively even as pushing out any air wallet.
Seal via crimping with the tines of a fork.
Brush the pinnacle with egg wash. Prick with a fork.
Arrange empanadas on a buttered and floured baking sheet.
Refrigerate till ready to bake, up to two days ahead of time.
Preheat oven to four hundred°F (200°C).
Bake for about 25 to 30 minutes or until puffy and brown and the filling is bubbling warm.
nutritional values
This recipe is versatile. You may use rotisserie-roasted hen for comfort. If you can't find Oso candy onions, Vidalia onions are an excellent alternative. Sense unfastened to experiment with unique fillings to suit your flavor preferences. Revel in these empanadas as part of a lovely meal!
Nutrient amount
calories three hundred kcal consistent with serving
Overall fat: 15 g according to serving
Saturated fats 5 g in line with serving
Sodium 500 mg in step with serving
Total carbohydrates: 30 g in keeping with serving
Sugars: 3 g in step with serving
Protein: 15 g in line with serving
Dietary fiber: three g in keeping with serving
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