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Ingredients Jump to Instructions ↓

  1. SPICE CHICKEN EMPANADAS

  2. 1 tsp. oil

  3. 1 large onion

  4. 2 cloves garlic

  5. 6 oz. ground chicken or turkey

  6. 8 oz. tomato sauce

  7. 1/2 tsp. ground cinnamon

  8. 1/8 tsp. ground cloves

  9. 1/8 tsp. salt

  10. 2 T. raisins

  11. 3 T. slivered almonds

  12. 2 T. cider vinegar

  13. Chop onion fine, and mince garlic, and saute in oil until softened.

  14. Add ground chicken and stir over medium-high heat until well browned

  15. water.

  16. Stir in the tomato sauce, spices, and raisins and and bring mixture

  17. to a boil. Reduce heat and simmer uncovered until almost all the

  18. liquid has evaporated, and the mixture is slightly thickened (about 10 minutes

  19. While the chicken mixture is simmering, toast almonds without oil

  20. 5-7 minutes

  21. stirring often. Chop coasely. Remove chicken mixture from heat,

  22. and add the almonds and vinegar. Allow to cool.

  23. CORNMEAL PASTRY:

  24. 1 c all-purpose flour

  25. 1/2 c yellow cornmeal

  26. 1 1/2 tsp. baking powder

  27. 1/4 tsp. salt

  28. 2 T. butter

  29. 1/3 c milk

  30. 1 large egg white

  31. 1/2 tsp cumin seeds

  32. Combine dry ingredients and butter in a bowl and rub with your

  33. fingers until the mixture resembles coarse crumbs. Add the milk,

  34. egg white and cumin seeds and stir with a fork until the dough

  35. 1 T. milk if needed

  36. hands, pat dough into a ball, cover it in plastic wrap, and refrigerate until ready to use or up to 1 hour.

  37. 1/8" thick. Cut into 3-1/2"

  38. rounds, and spoon equal amounts of the filling onto half of each round. Moisten edges of the rounds with water; fold plain half of

  39. each round over the filling. Press edges together with a fork.

  40. Arrange on a lightly oiled baking sheet. Bake at 400 degrees until

  41. lightly browned, about 20 minutes.

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