Empanadas (Natalie Morales)

Name: Empanadas (Natalie Morales)
Ingredients: Frozen empanada shells (look for them in the Spanish food section); 1 teaspoon olive oil; 1 1/2 pounds chicken breasts (or ground sirloin, for meat empanadas); 1/2 yellow onion, diced; 1 small can tomato paste; 2 cups chicken stock (if you make beef empanadas, use beef stock); 1 teaspoon red wine vinegar; 1 small jar of Spanish olives; 1 large red potato, diced into small cubes; 1/2 cup raisins (these are optional, but I love the sweet with the salty combination); 1 teaspoon oregano; 2 teaspoon chili powder; Tabasco sauce, for extra kick (optional); Salt and pepper, to taste; 1 egg, lightly beaten with 1 teaspoon water in a small bowl

Empanadas (Natalie Morales) was pinched from <a href="http://www.today.com/food/mothers-day-natalie-morales-shares-her-moms-empanada-recipe-t19766" target="_blank">www.today.com.</a>

INGREDIENTS

•

Frozen empanada shells (look for them in the Spanish food section)

•

1 teaspoon olive oil

•

1 1/2 pounds chicken breasts (or ground sirloin, for meat empanadas)

•

1/2 yellow onion, diced

•

1 small can tomato paste

•

2 cups chicken stock (if you make beef empanadas, use beef stock)

•

1 teaspoon red wine vinegar

•

1 small jar of Spanish olives

•

1 large red potato, diced into small cubes

•

1/2 cup raisins (these are optional, but I love the sweet with the salty combination)

•

1 teaspoon oregano

•

2 teaspoon chili powder

•

Tabasco sauce, for extra kick (optional)

•

Salt and pepper, to taste

•

1 egg, lightly beaten with 1 teaspoon water in a small bowl

Go To Recipe

review

►