Chicken Empanadas, Spanish Rice and Sopapilla's

This is a yummy, comfort food recipe that is as easy as pie...maybe because it is a pie.  Unlike fried Empanadas, these are baked and are just as good as the oily, messy fried ones (we will save the frying for dessert!) Now, you can buy pre-made pie crust from the store, but, seriously, it is so easy to make your own!  It's even easier if you have a food processor, and there are over a hundred recipes on the internet.  If you care about how pretty your final product is, you can brush them with an egg white wash (1 egg white with a tablespoon of water) before putting them in the oven.  This will make them brown nicely.

Chicken Empanadas
( 18 Empanadas or 6 servings )

3 cups cooked chopped chicken (about 3 chicken breast) (I saute mine in olive oil on medium high heat for 7 min on each side)
1 cup of shredded cheddar cheese
4 oz cream cheese
1 small yellow onion finely diced
1 chopped seeded Pablano pepper
1 Jalapeno seeded and chopped
1 tablespoon Garlic Powder
1 teaspoon ground cumin
1 teaspoon Mexican Chili powder
1 teaspoon salt
1/2 teaspoon pepper
15 oz of pie crust

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine all the ingredients (adding the cream cheese last ) except the pie crust. 

 Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle (about 1/8 inch thickness) Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 18 to 20 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange them on a baking sheet, brush with egg wash if desired, and bake 15 to 20 minutes until the edges are golden. 




**Update**

I had quite of bit of the chicken filling left over after I made these.  Today, I rolled out some crescent dough, spread the filling on top, rolled them back up, and made these little roll ups.  These are delicious!

Spanish Rice

While you could add diced onion and a chopped Poblano pepper to this (after you sauteed them) to add extra flavor, this version is much easier, less time consuming, and makes a delicious side dish that let's the main dish do most of the talking. 


serves 6

6 cups cooked rice

1/4 cup Chicken Broth  

1 Tomato diced

1tsp. Salt (or more to taste)

2 tsp. Garlic powder

1  tsp Ground Cumin

1 tsp. Chili Powder


1/2 tsp. Celery Salt

Mix all ingredients together in a skillet and cook on medium heat, stirring frequently, until liquid is reduced.  Enjoy!

Sopapeazies (easy Sopapillas)

Flour Tortillas (Or you can use left over pie crust if you have enough)

Oil
Cinnamon

Powdered Sugar

Honey

Heat 1/4 cup of oil in a 10 inch skillet on medium heat. 

Gently lay tortillas in hot oil and let fry for 3 minuets on each side.

Set on a paper plate with paper towels to drain oil

Sprinkle with Cinnamon and powdered sugar, and drizzle honey on top.