13 Jul Empanadas made with Chicken & Mushrooms
Ingredients
- 1 pkg. Pie Crust (2 prepared crusts)
- 4 Chicken Thighs boneless, skinless
- 1 lb. Button Mushrooms
- 1 ½ cup Sioux Z Wow Marinade
- 1 cup White Wine Vinegar Or
- 1 cup Chicken Broth
- 2 tbsp Butter
- 8-10 Fresh Parsley sprigs Or
- 8-10 Cilantro sprigs for garnish
Servings: people
Units:
Instructions
To Marinate:
- Place chicken thighs in a zip top bag and add ¾ C. Sioux Z Wow Marinade.
- Marinate in refrigerator for a few hours or overnight.
To Cook Chicken:
- Preheat oven to 350F.
- Line a baking dish with foil. Remove chicken from the bag and arrange in the baking dish and bake for 30 min.
- Remove from the oven and set aside to cool. Finely dice the chicken and hold in a medium mixing bowl.
To Cook Mushrooms:
- Place the mushrooms in a sauce pan and add ¾ C. Sioux Z Wow and the white wine. Bring to a boil and then reduce heat to simmer. Stir frequently and cook until all the liquid has been absorbed and/or evaporated.
- Cool and then finely dice the mushrooms. Thoroughly combine the diced chicken and mushrooms.
To Make Empanadas:
- Roll out the pie crusts rather thin and cut as many 4 inch rounds as possible (12-16 with a large biscuit cutter).
- Place 1 heaping tablespoon of the filling into a pie crust round. Fold in half and crimp the edges with a fork or your fingers.
- Paint with softened butter. Repeat until all rounds are filled.
To Cook Empanadas:
- Preheat the oven to 400 F. Cover/line the baking sheet with foil or parchment paper and spray with vegetable oil. Place empanadas on the baking sheet and bake at 350 F for 15-20minuets.
To Serve:
- Garnish with parsley or cilantro and serve hot on a platter.
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