Quick Chicken And Olive Empañadas
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
59
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Onion (chopped)1 cup
Tomato (chopped)1 cup
Water2 tbsps
Raisin2 tbsps
Parsley (chopped fresh)1 tbsp
Tomato Paste1 tsp
Ground Cumin2 tbsps
Breadcrumbs (dry)1 large
Egg (lightly beaten)2 cups
Canola Oil (about)Directions:
1
Combine first 11 ingredients in heavy medium skillet
2
Cook over medium-high heat until chicken is cooked through, stirring occasionally, about 5 minutes
3
Transfer mixture to processor; grind coarsely
4
Transfer to medium bowl
5
Mix in breadcrumbs
6
Season filling to taste with salt and pepper
7
Refrigerate filling until cold, about 1 hour
8
(Can be made 1 day ahead
9
Cover and keep refrigerated
10
) Line baking sheet with foil; sprinkle with flour
11
Place gyoza wrappers on work surface
12
Lightly brush edge of each wrapper with beaten egg
13
Place heaping 1 teaspoon filling in center of each gyoza wrapper
14
Fold gyoza wrapper in half and crimp edges with tines of fork to seal
15
Transfer empanadas to prepared baking sheet
16
(Can be prepared 6 hours ahead
17
Cover empanadas and refrigerate
18
) Heat canola oil in heavy medium skillet over medium-high heat
19
Working in batches, add empanadas to oil and fry until golden brown, about 30 seconds per side
20
Drain empanadas on paper towels
21
Serve warm
22
Combine first 11 ingredients in heavy medium skillet
23
Cook over medium-high heat until chicken is cooked through, stirring occasionally, about 5 minutes
24
Transfer mixture to processor; grind coarsely
25
Transfer to medium bowl
26
Mix in breadcrumbs
27
Season filling to taste with salt and pepper
28
Refrigerate filling until cold, about 1 hour
29
(Can be made 1 day ahead
30
Cover and keep refrigerated
31
) Line baking sheet with foil; sprinkle with flour
32
Place gyoza wrappers on work surface
33
Lightly brush edge of each wrapper with beaten egg
34
Place heaping 1 teaspoon filling in center of each gyoza wrapper
35
Fold gyoza wrapper in half and crimp edges with tines of fork to seal
36
Transfer empanadas to prepared baking sheet
37
(Can be prepared 6 hours ahead
38
Cover empanadas and refrigerate
39
) Heat canola oil in heavy medium skillet over medium-high heat
40
Working in batches, add empanadas to oil and fry until golden brown, about 30 seconds per side
41
Drain empanadas on paper towels
42
Serve warm
43
*Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets
44
If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds
45
*Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets
46
If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds