Tender turnovers are perfect to exchange with friends, so why not host a preholiday appetizer exchange to do just that? Have everyone create a variety of fillings, then bake a selection of flavours to swap.
- Portion size 54 servings
- Credits : Holiday Best 2013
MethodFilling: Cut chicken into thin strips; set aside. In bowl, toss apple with lemon juice; set aside.
In skillet, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 3 minutes. Add apple mixture; cook until apple begins to soften, about 2 minutes.
Add chicken; cook over medium-high heat until no longer pink inside, about 5 minutes. Transfer to bowl and let cool. Using fingers, shred chicken. Stir in cheese, salt and pepper to combine.
On well-floured surface, roll out one-third of the pastry to 1/8-inch (3 mm) thickness. Using 3-1/2-inch (9 cm) fluted round cookie cutter, cut out 18 rounds. Place 1 tsp filling in centre of each; fold in half. Using fork, pinch edges to seal.
Arrange on parchment paper–lined baking sheet. Repeat with remaining pastry and filling. (Make-ahead: Cover and refrigerate for up to 24 hours. Or freeze on baking sheet; store layered between waxed paper in airtight container for up to 1 month. Bake frozen, adding 5 minutes to baking time.)
Brush egg over tops of empanadas. Bake in 400°F (200°C) oven until puffed and golden, 15 to 20 minutes.
Change it Up: Mushroom, Spinach and Cheese Mini Empanadas
Filling: Substitute 1 bag (284 g) fresh spinach, chopped, for the chicken; chopped mushrooms for the apple; and shredded Fontina cheese for the Cheddar.
Nutritional facts per piece: about
- Sodium 82 mg
- Protein 3 g
- Calories 140.0
- Total fat 10 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 11 g
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 1.0