Thursday, April 23, 2015

Empanada Fillings


Chicken & Potato Empanada Filling
(24 servings)

 
Ingredients:

1 lb. Russet Potatoes (2 cups)
1 medium Apple (your choice)
1 clove Fresh Garlic, minced
½ cup Unsweetened Coconut Milk
1½ tsp. Curry Powder
1½ tsp. Olive Oil
1 tsp. Ground Nutmeg
1 cup Cooked Chicken, diced
1½ tsp. Cilantro, chopped
1 ½ tsp. Grated Parmesan Cheese
to taste Salt & Black Pepper
1 recipe Basic Empanada Dough (see blog)

Directions:

Peel and dice potatoes and apple.  Put in a medium sauce pan with the garlic, milk and curry powder.  Bring mixture to a boil, reduce heat, cover and simmer for about 15 minutes.  Remove from heat, drain and mash the mixture.  Now fold in the oil, chicken, cilantro and cheese.  Taste and adjust seasoning with the salt and pepper.  Use one rounded tablespoon for filling of empanadas.

Note:               It will change the flavor some
                        but water can be used in place
                        of coconut milk.

Ideas for Future Efforts
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Ground Beef Empanada Filling
(24 servings)

 
Ingredients:

12 oz. Potato, peeled, diced & boiled (set aside)
1 tsp. Canola Oil
1 small White Onion, diced
5 cloves Fresh Garlic, minced
2 lb. Ground Chuck (85/15)
1 cup Beef Broth
¼ cup Green Olives, finely chopped
½ cup Raisins, soaked in warm water for 1 hour (optional)
2 large Fresh Eggs, boiled, peeled & chopped

Directions:

In a large skillet, bring oil to temperature over medium heat.  Add the onion and garlic to pan and saut√© for 2 minutes.  Combine the ground chuck with the onion mixture and continue to cook until beef is no longer pink.  Next add the broth, olives and raisins and bring to a simmer.  Reduce liquid until almost gone and then fold in potatoes and eggs.  Use a rounded tablespoon full for each empanada.

Note:               If you would like a little heat in your mixture, add diced jalapeno peppers when you add the broth to the meat.

Ideas for Future Efforts
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