Irresistible Chicken Empanadas With Soup Recipe

Name: Irresistible Chicken Empanadas With Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For dough:; 6 3/4 c flour; 4 1/2 t salt; 1 1/2 c cold butter; 1 c cold water; 3T white vinegar; 3 eggs + 1 for brushing; For filling:; 8 whole chicken legs; 2 large onions, chopped; 1 small leek, chopped; 3 carrots, in large pieces; 3 ribs celery, in large pieces; 2 plum tomatoes, chopped; 1 T salt; 6 cloves garlic, minced; bit of olive oil; 1 mexican chorizo; 1 green pepper, minced; 1 red pepper, minced; 3 c grated mozzarella & colby cheese; 1 bunch cilantro, minced; 1 T adobo; 2 T cumin; 2t smoked paprika; 1/2 t cayenne; Chilpotle salsa

Servings: persons

For dough:
6 3/4 c flour
4 1/2 t salt
1 1/2 c cold butter
1 c cold water
3T white vinegar
3 eggs + 1 for brushing
For filling:
8 whole chicken legs
2 large onions, chopped
1 small leek, chopped
3 carrots, in large pieces
3 ribs celery, in large pieces
2 plum tomatoes, chopped
1 T salt
6 cloves garlic, minced
bit of olive oil
1 mexican chorizo
1 green pepper, minced
1 red pepper, minced
3 c grated mozzarella & colby cheese
1 bunch cilantro, minced
1 T adobo
2 T cumin
2t smoked paprika
1/2 t cayenne
Chilpotle salsa

1
["Boil chicken 1 hr. in plenty of water in large stock pot, adding carrots, celery, tomato, leek, salt, half of onion, half of garlic and half of leek. Cool & pick off of bones, set aside. Reserve broth for soup.", "", "Make dough: sift flour & salt, then rub in butter. Beat eggs with water & vinegar, then add with fork until ragged. Turn out onto floured surface & knead minimally to form dough ball. Wrap and refrigerate 1 hour.", "", "Make filling: Saute in oil remaining onion and leek with chorizo, add garlic and peppers and cook to optimum flavor. Turn off heat, stir in picked chicken, adobo, cumin, paprika, cayenne, cilantro and cheese.", "", "Make empanadas:", "Preheat oven to 400 degrees, whisk 4th egg with a little water for brushing.", "Remove dough from fridge and form 24 small balls; Roll into 6"" rounds, fill with 1/3-1/2c filling, fold over and crimp like piecrust. Arrange on greased cookie sheets, ventilate with fork and brush with egg.", "Bake until golden brown, 25-30 min. Cool on rack, serve with chilpotle salsa, broth and salad."]

3502

kcal

Calories

141

Fat

387

Carbs

183

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: For dough:, 6 3/4 c flour, 4 1/2 t salt, 1 1/2 c cold butter, and more.

Yes, Irresistible Chicken Empanadas With Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Irresistible Chicken Empanadas With Soup

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