Chocolate adds richness to these spicy appetizers. Frozen pastry makes them super easy to prepare.
|1 tbsp||(15 mL) Vegetable oil|
|1/2||Medium onion, finely diced|
|2||Cloves garlic, minced|
|2 tsp||(10 mL) Ground cumin|
|1/2 tsp||(2 mL) Ground coriander|
|1||Chipotle in adobo, finely chopped|
|2 tbsp||(30 mL) Finely chopped jalapeno pepper|
|1 tbsp||(15 mL) Apple cider vinegar|
|1/2 oz||(15 g) Unsweetened chocolate, chopped|
|1 tbsp||(15 mL) Brown sugar|
|1/2 cup||(125 mL) Water|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cooked and shredded|
|Salt and pepper|
|4||Deep dish frozen pie shells, defrosted|
HEAT oil in a large skillet over medium. Add onion and garlic. Cook for 2-3 minutes or until fragrant and tender. Sprinkle with cumin and coriander; cook stirring for 1 minute. Add chipotles, jalapenos, cider vinegar, chocolate and brown sugar. Add water and bring to a boil, reduce heat and simmer for 5-10 minutes. Stir in shredded chicken, season to taste with salt and pepper. Allow the mixture to cool.
PREHEAT oven to 375°F (190°C).
GENTLY remove each pie shell from the foil tray using a paring knife. Turn onto a lightly floured work surface. Using a lightly floured rolling pin, roll each shell to about a 10” (25 cm) diameter. Use a 3” (7 cm) round cookie cutter to cut each pie shell into 8 rounds. Discard the excess pastry. Place 1 tsp (10 mL) of filling in the center of each round. Brush the edges with beaten egg. Fold in half and press the edges together to seal. Crimp the edges using your fingers or use a fork. Place on a baking sheet and brush the tops with the remaining egg. Bake in preheated oven for 18-20 minutes or until golden brown.
Empanadas can be frozen prior to brushing to top with egg. Simply brush the frozen empanadas with egg and bake from frozen. Increase the baking time to 20-25 minutes.
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