Empanadas II


Chicken Empanadas from TheCoutureCook
For the Filling:
5 cups cooked, and chopped chicken breast*
1/2 large onion, chopped
1 sweet red pepper, chopped
1/2 bunch chopped cilantro
2 tablespoons sofrito (garlic, green pepper, onion, cilantro, parsley, and a tomato blended together in a food processor or a blender)
1 small can tomato paste
1 tablespoon adobo
*note: you can make this recipe with ground beef, too!
(to the beef empanadas, I add corn… sometimes mozzarella cheese too, you can be super creative with these!)
2 packages Empanada skins
Oil for frying
To make the empanadas:
Combine ingredients for the filling over medium heat, stirring to make sure everything is combined well. Allow the empanada casings to thaw, and roll out the circles slightly. Add up to two tablespoons of filling, and fold in half. Seal the edges by taking a fork and pressing around the entire edge, creating a bumpy texture along the round side of the empanada. Fry until golden, and allow to cool on paper towels
For the Guava Dipping Sauce: Blend together guava paste, rum, salt, pepper, water and white vinegar
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