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1
Preheat oven to 375'F.
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2
If you are making the pizza dough yourself this is probably a good time to do it.
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3
You can prepare the rest of the ingredients while the dough is rising.
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4
FOR THE FILLING:.
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In your food processor, chop up the garlic, red pepper, onion, Anaheim and jalapeno chilies.
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Do not over process, aim for medium size pieces.
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Set aside in a small bowl.
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8
Chop up the chicken breasts and combine them with the soyrizo in the bowl of your food processor.
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Pulse until you have a nice ground mixture.
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10
Saute in a skillet until the pink is gone from the chicken.
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11
When done turn off the heat and set aside.
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12
In a large saucepan, combine the chicken soup broth and arrowroot flour.
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Whisk over med.
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14
high heat until it bubbles.
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15
Add the soy cream cheese and shredded Jack cheese and black pepper.
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Let this get good and thick.
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Pour over the chicken/soyrizo mixture and mix well, then add the veggie/chili mixture and combine until all is incorporated.
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FOR THE EMPANADAS:.
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19
Make 12 balls from the pizza dough and roll each one to approximately 4 inches around.
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20
Put some filling on each one and fold the edges together securely.
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21
You don't want them to leak.
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22
Brush with the soy creamer.
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Put on a parchment lined cookie sheet and bake for about 22-25 minutes.
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24
The outside should be golden brown.
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25
Serve warm or hot with a little salsa or vegan sour cream on the side.
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26
Bon Apetit!
