Spicy Chicken, Broccoli & Cheese Empanadas
Serves 425 mins prep12 mins cook
Recreated a revamped version of this old recipe for Cinco de Mayo today. Finished 8 of these babies and my only regret is that I didn't have more!
0 servings
What you need
cup shredded chicken
tsp cumin powder
tsp cayenne pepper
tsp black pepper
tbsp wheat flour
cup broccoli florets
tsp paprika
tsp baking powder
Instructions
Steam the broccoli (microwave about 45 seconds). Toss all the filling ingredients together. Dough: Mix the flour and baking powder, and add the yogurt a little at a time. Mix it with a spoon first, and then knead it uniformly. Divide into 8 and roll each into a circle. Pour 3 Tbsp of filling on one half, leaving about half an inch from the end. Cover the filling with the other half, and press down the edges with a fork. Apply the egg wash or almond milk on both sides. Bake in the oven at 350°F for 10 minutes, or Fry in an Air-Fryer for 325°F for 8 minutes.View original recipe