Pizza Dough Chicken Empanadas

Name: Pizza Dough Chicken Empanadas
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 1 bay leaf; 680 grams bone-in chicken breasts (about 2); 118 milliliters lightly packed fresh cilantro, tender stems and leaves; 1 egg beaten with 1 tablespoon water; 3 cloves garlic, crushed; 2 jalapenos, stemmed and halved; 1 onion, quartered; 907 grams purchased pizza dough from your local pizzeria; 2 teaspoons salt; 6 servings Salt and black pepper; 170 grams shredded mozzarella, optional; 8 tomatillos, husks removed and rinsed

Pizza Dough Chicken Empanadas might be just the main course you are searching for. One serving contains 623 calories, 44g of protein, and 15g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have salt, mozzarella, purchased pizza dough from your local pizzeria, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

Watch how to make this recipe.

Combine the garlic, onions, salt and 5 cups water in a 12-inch high-sided saucepan and bring to a boil.

Ingredients you will need

Garlic

Onion

Water

Salt

Equipment you will use

Sauce Pan

Add the chicken breasts and bay leaf, and lower the heat to a simmer. Cook the chicken, partially covered, until cooked through, about 35 minutes. (To check for doneness, slit the chicken in half to make sure the interior is no longer pink.)

Ingredients you will need

Chicken Breast

Bay Leaves

Whole Chicken

Remove the chicken (reserve the broth) and allow to cool slightly. When cool enough to handle, shred by hand and place in a medium bowl.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Bowl

Remove enough broth to leave about 2 cups in the pan with the onions and garlic (cool and refrigerate or freeze the extra broth for another use).

Ingredients you will need

Garlic

Onion

Broth

Equipment you will use

Frying Pan

Remove the bay leaf.

Ingredients you will need

Bay Leaves

Add the tomatillos and jalapenos and cook until the tomatillos are olive green, 10 to 12 minutes. With a slotted spoon, transfer the solid ingredients (onions, tomatillos and garlic) to a blender.

Ingredients you will need

Tomatillos

Jalapeno Pepper

Garlic

Onion

Olives

Equipment you will use

Slotted Spoon

Blender

Add the cilantro and process until smooth (using some of the liquid in the pan if needed). Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cilantro

Equipment you will use

Frying Pan

Pour the salsa back into the saucepan and bring to a boil; add the chicken and cook until the flavors incorporate, about 5 minutes. Adjust the seasoning.

Ingredients you will need

Seasoning

Whole Chicken

Salsa

Equipment you will use

Sauce Pan

Remove from the heat and set aside to cool.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

To assemble the empanadas: Dust a flat surface with flour.

Ingredients you will need

All Purpose Flour

Roll out the pizza dough about 1/8 to 1/4 inch thick. Using a 6-inch round cookie cutter (or a bowl or plate with the same diameter), cut the dough into circles. Expect to get about 3 circles from 1 pound of dough.

Ingredients you will need

Dough

Roll

Equipment you will use

Cookie Cutter

Bowl

Brush the egg wash over the surface of one dough round.

Ingredients you will need

Dough

Egg

Add 2 tablespoons of filling onto half of the circle and sprinkle about 1 ounce of mozzarella on top of the filling, if using. Fold the plain half over the filling. Seal the edges with fork tines or crimp decoratively. Repeat for the remaining empanadas. (Save any leftover filling in an airtight container in the fridge for up to a week for another use.)

Ingredients you will need

Mozzarella