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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken And Poblano Pepper Empanadas

Chicken And Poblano Pepper Empanadas

Chicken And Poblano Pepper Empanadas (2)

Who doesn’t love a hand-held meat pie? They can be made in advance, you can freeze them then bake them off when you’re ready. My Chicken And Poblano Empanadas are so delicious, tender and flaky pie crust filled with bold flavorful ingredients, YUM!

In this post, I’m taking some help from my local grocery store. I’m using a rotisserie chicken and store-bought pie dough. Rotisserie chicken is one of the best items available at the grocery store. The possibilities are endless.

Now when it comes to pie crust, making your own is always the way to go but if you’re short on time there are great store-bought pie doughs available in the refrigerated section of your grocery store. I’ve posted a link at the bottom for my Homemade Pie Crust which can be made in advance and a link for my Pico de Gallo.

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Prep Time: 45 minutes (includes cooking vegetables and making the empanadas)
Cook Time: 12 minutes
Total Time: 47minutes
Yields: 16 Empanadas
Equipment: food processor, 3 rimmed baking sheet pans, pastry brush

Ingredients:
1 whole rotisserie chicken, deboned
2 boxes of store-bought pie dough, cut into 6-inch round circles
4 tomatillos
2 Poblano peppers after cooked tops removed and seeded
1 large white Spanish onion, peeled
3 cloves garlic, peeled
2 Fresno chilies, after cooked tops removed and seeded
1-quart unsalted chicken broth
water
1/2 cup cilantro, chopped
2 tablespoons Kosher salt
1 lime, juiced
1 small ladle of reserved cooking liquid
3 beaten eggs plus 3 tablespoons water, *egg wash

Directions:
In a large stockpot, place tomatillos, seeded Poblanos, a peeled large white Spanish onion, whole peeled garlic cloves,  and seeded Fresno chilies. Cover the vegetables using 1-quart of unsalted chicken broth and the rest water.  Turn the heat to medium-high, bring the vegetables up to a boil, (lower the heat) reduce to a simmer, cook for 20 minutes.

While the vegetables are simmering on the stove remove debone the rotisserie chicken. Next, using your hands, shred all the chicken then transfer into a large mixing bowl.

The tomatillos will have turned olive in color and the peppers, fork tender. With a slotted spoon, fish out the peppers and chilies removing their tops and seeds before placing them into the food processor. Take the slotted spoon to move the rest the veggies from the pot adding them to a food processor. Add 1 Kosher salt, cilantro, lime juice, and a small ladle of the cooking liquid (add more if needed). Process until smooth. Pour the Poblano pepper mixture into the bowl with the shredded chicken.

Note: The leftover cooking liquid (vegetable stock) allow to cool completely then place into labeled sealed containers. Store in the freezer.

Preheat the oven to 450-degrees F.
Here I’m using a lid that measures 6-inches in diameter. Cut out 6-inch circles out of the pie dough. Each circle of dough yields 4 circles. Next, take the scraps of dough that are left and roll that out to 1/4-inch in thickness. The leftover dough will yield another 4 circles. When it comes to Empanadas, you want to make as many as you can because they will get eaten.

Place a good tablespoon in the center each circle, brush around the outsides of the circle with the *egg wash. fold the pastry over to form half-moons. Press the edges firmly (overfilling will cause dought to tear and not seal.) Crimp the edges with a fork. Lay the empanada onto a rimmed baking sheet lined with parchment paper. Repeat this process until all the filling or the dough circles are used up. Brush the outsides of the Empanadas with more *egg wash. This will allow the pies to become nice and golden brown during baking.

Bake for about 10-12 minutes or until golden brown. Let cool for 5 minutes before serving. I like to serve them with a side of Pico de Gallo. The Pico works well to cut through the richness of the Empanada.

Tip: Unbaked empanadas may be frozen. Freeze on a baking sheet lined with parchment paper until hard. Store in freezer containers. Bake frozen; add an additional 5 minutes for baking time.

*egg wash: 1 egg beaten with 1 tablespoon of water or milk.

Pico De Gallo Two Ways

Homemade Pie Crust

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Roasted Garlic Soup Topped With Gruyere And Mushroom Crostini

 

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If you’re a lover of garlic, this dish is one that will impress family and friends.

Prep Time For Soup: 20 minutes
Cook Time For Soup: 1 hour
Total Time For Soup: 1 hour 20 minutes
Yields: 4-6 servings
Equipment: Dutch oven, 3 rimmed baking sheet pans, cheese grater, Chef’s knife, foil, and parchment paper

Tip: While the garlic is roasting, sautè the mushrooms and grate the Gruyere cheese. When the garlic is finished roasting, adjust the oven temperature and toast the baguette slices.

Ingredients:
1/2 cup olive oil
8 heads of garlic, 2 heads for garlic oil
1/4 cup garlic infused oil
3/4 cup all-purpose flour
6 cups of unsalted chicken broth, (substitute vegetable broth)
1 tablespoon fresh rosemary, chopped
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
fresh rosemary sprigs for garnish

Ingredients For Sautèed Mushrooms:
1-pint cremini mushrooms, sliced (substitute white button mushrooms)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves minced
1 tablespoon fresh thyme leaves (substitute 1/2 tablespoon dried thyme)
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Ingredients For Toasted Crostini:
1 loaf of baguette bread, sliced (yields 16 slices)
1/4 cup olive oil
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 cup Gruyere cheese, grated
prepared sautèed mushroom

Directions For Garlic Oil:
In a small saucepot, on med-low heat add 1/2 a cup of olive oil and 2 heads of garlic, cut in half lengthwise (cut lengthwise through the middle), face down into the oil. Bring the temperature up nice and slow, so that the garlic infuses with the oil. Simmer for 20 minutes. You DO NOT want the oil to boil. After 20 minutes turn the heat off and allow the garlic to continue to steep in the oil. Using a pair of tongs, remove the garlic heads. Reserve 1/4 cup of the garlic oil.

Directions For Roasted Garlic:
Preheat oven to 400-degrees F.
Peel most of the outer paper off the garlic bulb. Trim about 1/4-inch off the top off the garlic bulb. Do this for each of the six heads of garlic to expose the tops of the garlic cloves. Drizzle 1-2 teaspoons of olive oil over the exposed surface allowing the oil to seep down into the cloves. Season with Kosher salt, and pepper. Wrap the 6 exposed garlic bulbs in foil, place on a rimmed baking sheet pan, and bake for 40 minutes. After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Exact roasting time will vary depending on the size of your garlic. Remove from the oven and let cool. Squeeze out the roasted garlic into a bowl.

Note: Even once soft,  you have the option to continue roasting until deeply golden for a more caramelized flavor. Check the garlic every 10 minutes. Allow the garlic to cool then remove their skins. Roasted garlic can be refrigerated up to 2 weeks.

Directions For Crostini:
Turn oven temperature to 375-degrees F.
Slice baguette bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of baguette bread lightly with the remaining garlic oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12-15 minutes, or until the bread is golden.

Directions For Sautèed Mushrooms:
Preheat a large sautèpan on medium, add unsalted butter and olive oil. Once melted, add sliced mushrooms fresh thyme, and minced garlic. Cook for about 5 minutes, stirring occasionally until mushrooms become lightly browned. Reduce the heat to low, sprinkle with Kosher salt and black pepper, stir through. Simmer for an additional 8 minutes. Turn heat off and set aside.

Directions For Roasted Garlic Soup:
In a large Dutch oven, on medium heat add the roasted garlic cloves along with 1/4 cup of the garlic oil. Mash the cloves into the oil. Add the all-purpose flour to that mixture, stirring with a wooden spoon, cook for 5-6 minutes until a dark roux is achieved. Change to a large whisk, add 1 cup of the unsalted chicken broth, whisk to incorporate. Repeat until all the chicken broth (or vegetable broth) has been used. Add the chopped fresh rosemary. Season with salt and pepper. Bring to a simmer and cook for 15 minutes. Turn the heat down to warm (if you don’t have that setting remove from the heat), cover.

Add a tablespoon of grated Gruyere to each slice of baguette Place back into the oven just long enough to melt the cheese. Remove from the oven and top with sautèed mushrooms. Set 2 slices of the on top of the roasted garlic soup. This dish is one that you will be making again and again.

To Serve:
Ladle the hot soup into a serving bowl. Set 2 slices of the Gruyere crostinis topped with the sautèed mushrooms on top of the roasted garlic soup. Garnish with a sprig of fresh rosemary.

 

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