Winter was supposedly over long ago, but it’s still cold here and tax season is over. What’s with that?! It’s not like we live in North Dakota (which is getting hit with a winter storm as I write!) but my neighbor’s yard still has a touch of snow in it. I’m thankful that all the snow has melted from our yard, at least. I’m anxious to get out and play in the dirt!

Instead of being outside, I’ve been inside cooking! I picked out a bunch of recipes that I collected but have not made before and gave Kelly a choice of what she would like for me to make when Eric was away recently. We chose a chicken empanada recipe.  We really liked it and had plenty left over to share when Eric got home.

I had a bit extra of the filling when I was done stuffing the dough balls. I probably needed to roll the dough out thinner than was stated in the original recipe so I could use more of the filling. I’ve tweaked the recipe (as I always do!) below. The extra filling did not go to waste, though. Kelly was pushing to have it over pasta, which is how she loves almost everything, but I opted for putting it on a pizza. It would have been great either way, but I enjoyed it more as a new pizza idea!

Chicken and Cilantro Pesto Empanadas (adapted from kraftrecipes.com)

16 – 24 appetizer servings or 4-6 main dish servings

Empanada Dough

•  2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ cup shortening
• ½ cup water

Combine the flour, salt and baking powder in the bowl of a mixer. With the pastry attachment, cut in the shortening until the mixture resembles coarse crumbs. Gradually add the water, mixing until a ball forms. Wrap the dough tightly in plastic wrap and set aside while preparing the empanada filling or refrigerate the dough until needed. Let the dough stand at room temperature for 30 minutes before using.

Filling Ingredients

• 1 pound chicken breasts or 2 cups shredded cooked chicken
• 1 cup cilantro
• ½ cup slivered almonds, toasted
• ½ cup light caesar vinaigrette dressing
• ¼ cup fresh parsley
• 2 tablespoon grated Parmesan cheese
• 1 egg, beaten

Toasting the nuts adds crunch and intensifies the flavor. Spread the nuts on a cookie sheet and bake at 350°F for 10 minutes or until the nuts are golden brown, stirring occasionally. Set them aside to cool.

Sauté the chicken in a bit of olive oil until it is nicely browned on both sides and cooked all the way through. Allow it to cool and then shred it.

Process the cilantro, toasted almonds, dressing, parsley & Parmesan in a food processor until the mixture forms a thick paste.

Transfer the pesto to a large bowl and stir in the cooked chicken.

Preheat the oven to 400°F. Shape the dough into 24 balls.

Press the balls into 5-inch rounds. Spoon about 1 heaping tablespoon of chicken mixture onto the center of each round.

Fold the dough rounds in half over the filling, pressing lightly on the tops to remove air pockets. Press the edges together to seal then fold them up to make a uniform edge.

Place the empanadas on a parchment paper-covered baking sheet and brush them with the egg wash.

Bake the empanadas for 15 minutes or until they are golden brown.

The leftover filling made a great pizza the next night!  ~Linda

Chicken and Cilantro Pesto Empanadas (adapted from kraftrecipes.com)

16 – 24 appetizer servings or 4-6 main dish servings

Empanada Dough

•  2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ cup shortening
• ½ cup water

Combine the flour, salt and baking powder in the bowl of a mixer. With the pastry attachment, cut in the shortening until the mixture resembles coarse crumbs. Gradually add the water, mixing until a ball forms. Wrap the dough tightly in plastic wrap and set aside while preparing the empanada filling or refrigerate the dough until needed. Let the dough stand at room temperature for 30 minutes before using.

Filling Ingredients

• 1 pound chicken breasts or 2 cups shredded cooked chicken
• 1 cup cilantro
• ½ cup slivered almonds, toasted
• ½ cup light caesar vinaigrette dressing
• ¼ cup fresh parsley
• 2 tablespoon grated Parmesan cheese
• 1 egg, beaten

Toasting the nuts adds crunch and intensifies the flavor. Spread the nuts on a cookie sheet and bake at 350°F for 10 minutes or until the nuts are golden brown, stirring occasionally. Set them aside to cool.

Sauté the chicken in a bit of olive oil until it is nicely browned on both sides and cooked all the way through. Allow it to cool and then shred it.

Process the cilantro, toasted almonds, dressing, parsley & Parmesan in a food processor until the mixture forms a thick paste.

Transfer the pesto to a large bowl and stir in the cooked chicken.

Preheat the oven to 400°F. Shape the dough into 24 balls.

Press the balls into 5-inch rounds. Spoon about 1 heaping tablespoon of chicken mixture onto the center of each round.

Fold the dough rounds in half over the filling, pressing lightly on the tops to remove air pockets. Press the edges together to seal then fold them up to make a uniform edge.

Place the empanadas on a parchment paper-covered baking sheet and brush them with the egg wash.

Bake the empanadas for 15 minutes or until they are golden brown.