The kids love em. Yup, even the Picky ones.
Chicken Empanadas 2 Ways
Morrocan "B'Styeeya" and Argentine - Style
makes about 35 little pies
1 Sams Club roasted chicken, shredded (no bones or skin)
2 celery stalks, diced in 1/4 inch
medium onion, diced in 1/4 inch
1/2 cup half and half
4 tablespoons butter
2 packages (2 crusts each) refrigerated pie dough--keep cold till ready to roll out.
Saute the onions and celery in butter till tender, mix in the chicken and the half and half. Heat till well combined. Separate into 2 bowls.
for the Moroccan:
To the Shredded chicken mixture Add: 1/4 cup slivered blanched almonds
1/4 cup dried cherries, currants, or golden raisins that have been soaked in 1/4 cup warm water with a pinch of saffron
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp honey
for the Argentine:
To the Shredded chicken mixture Add: 1/2 red sweet pepper, diced into 1/4 inch
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 tsp paprika
1/4 cup chopped cilantro or parsley
Now lay out the pie crusts and roll till a scant 1/4 inch thickness. Cut into 3" diameter circles ( I used a brandy snifter--any glass that size is fine) Put about 1-2 tsps in the center of the circle, and fold it in half over the filling. Press the edges together with the tines of a fork. Lay these out on a lightly floured board.
Cook as directed, above, and as a last touch, sift a small amount of powdered sugar over only the Moroccan B'Styeeya. Enjoy!
Linking up to Between Beauty and Bedlam for Tasty Tues!