You gotta love those last minute homework projects that our children spring on us at the last minute. “Oh, by the way Mom, I have to make a Spanish dish and bring samples of it to my class tomorrow”. Oh really?!? Well, good thing my daughter knows how to cook because I sent her to the kitchen with a recipe and let her work some magic. It worked out that I hadn’t planned anything for dinner so we got to enjoy her Empanada’s for dinner that night. Empanada dough is a basic pie crust recipe that has baking powder in it. It’s a little denser of a dough but is easy to work with and fun to fill with any of your favorite fillings. I happened to have some shredded chicken from a previous crock pot meal and so we just seasoned the chicken with some spices and threw that in the dough. You know me and my love for sauce, so I had to add the Chipotle Aioli for dipping. The two combined together were a really fun, and surprisingly easy, meal for a busy weeknight. The kids loved dipping these and thought they were fun little hot pockets. Phew! Another home work assignment behind us. Who is excited for summer? I sure am! 🙂

Shredded Chicken Empanadas with Chipotle Aioli, Deals to Meals, Recipe: Main Dish, Recipe: Chicken, Recipe: Mexican, basic empanada dough



Shredded Chicken Empanadas
  1. 3 cups flour, plus more for the work surface
  2. 1 Tbls. baking powder
  3. 2 tsp. sugar
  4. Pinch of salt
  5. 1/2 cup butter shortening or butter
  6. 1 egg
  7. 3/4 cup chicken broth
Chipotle Aioli Dip
  1. 1 cup mayonnaise
  2. 1 Tbls. chipotle peppers in adobo sauce
  3. Juice of 1/2 lime
  4. 2 Tbls. cilantro, chopped
  1. Shredded pork, chicken or beef
  2. Season with chili powder, cumin, lime juice, salt, garlic powder and salt/pepper.
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  1. Meat: Shred the chicken (or beef) and season with the seasonings as you desire (chili powder, cumin, lime juice, salt, garlic and pepper).
  2. For the dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the shortening/butter with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
  3. In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough ball forms. Cover and refrigerate for 30 minutes.
  4. Lightly flour a work surface and roll out the dough to a 1/4 inch thick. Cut out 4, 5 or 6 inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold dough over in half to enclose the filing. Use a fork to press and seal the edges closed. Place the empanadas onto a cookie sheet that has been sprayed with cooking spray. Bake at 415 degrees for 15-18 minutes, or until the tops are lightly golden brown and the dough is flakey. While the empanadas are cooking, make the aioli dip and serve that with the empanadas when they are finished cooking.
  5. Dip: in a food processor, puree all of the aioli ingredients until smooth and then serve with baked empanadas.
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