Recipe of Award-winning Baked Beef and Chicken Empanatas

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The ingredients needed to make Baked Beef and Chicken Empanatas:

1. Prepare 1 lb Ground beef
2. Prepare 1 envelope Perdu Italian Chicken Slices (fully cooked)
3. Make ready 2 tsp chili powder
4. Make ready 2 tsp ground cumin
5. Prepare 2 envelope sazon (goya)
6. Take salt and pepper
7. Make ready 1 can tomato paste
8. Get 1 1/2 can diced tomato with green chilis
9. Prepare 1 packages monterey jack
10. Take 1 packages mild chedder
11. Get 4 box pillsbury pie crust
12. Get 2 eggs
13. Get 1/8 can refried beans
14. Prepare 1 medium onion, chopped
15. Get all-purpose flour
16. Prepare olive oil

As the name indicates, these empanadas are baked instead of fried. That is why the dough needs to be made differently. For fried empanadas you will use corn flour, but for the baked variety you will use regular flour. Regardless of whether you want fried or baked, you will love this recipe!

Steps to make Baked Beef and Chicken Empanatas:

1. Pre-heat oven at 425. Roll out dough very thinly (not thin enough it will rip though) on flour. Use bowl to cut out disk. (I got 5 out of each pie crust)
2. In sautee pan, cook finely chopped onions in light olive oil. After onions are soft and golden add 1 teaspoon of cumin and 1 teaspoon of chili powder. Add salt and pepper and one packet of sazon, and 1 can of diced tomatoes.
3. Add ground beef and cook until done, add half of can tomato paste let sit and cool.
4. In mixing bowl add remaining seasoning, shredded chicken, half a can of drained diced tomatoes, salt and pepper and remaining tomato paste
5. Wisk egg in bowl and set next to work station with a brush
6. Add 2 tablespoons of ground beef mixture to disk and add two tablespoons of Monterey jack. Add 2 tablespoons of chicken mixture and two tablespoons of mild cheddar.
7. Use brush and lightly coat outside edge of full disk, fold in half. Take a fork and press around fold to hold crust together, then brush with egg wash on top only
8. Line on cookie sheet (close together is okay, not much space is needed), pop in over until golden brown. (Roughly 15-20 minutes depending on your oven.)

For fried empanadas you will use corn flour, but for the baked variety you will use regular flour. Regardless of whether you want fried or baked, you will love this recipe! Mix flour, salt, baking powder, and baking soda together in a large bowl. Prep all the ingredients by shredding the chicken, chopping the onions and roasted red peppers, and mincing the garlic. Cook the onions until soft, then add the garlic and cook for another minute.

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