Spicy Chicken Empanadas by Paula Deen - Blast from the Past

A wonderful Mexican recipe we make in the Deen household is chicken empanadas. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast https://www.pauladeen.com/recipe/spicy-chicken-empanadas-with-orange-salsa-verde/ Ingredients 2 tablespoons vegetable oil 1 medium finely diced yellow onion 1 can diced green chiles 1/2 seeded and finely diced, optional jalapeño 2 cloves minced garlic 1/2 teaspoon ground cumin 1 picked and finely chopped rotisserie chicken 2 tablespoons fresh lime juice 1/4 cup chopped fresh cilantro 2 cup grated pepper Jack cheese 1 1 mixed with 1 tablespoon of water, for egg wash egg 1 jar prepared salsa verde 1/4 cup fresh orange juice 1/8 teaspoon or 1/2 teaspoon hot sauce cayenne pepper Directions 1. Heat vegetable oil in a medium sauté pan, add onions, green chiles, jalapeños, garlic and cumin and sauté until onions are translucent. 2. In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste. 3. Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork. 4. Heat a deep-fryer to 325 °F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. 5. Cool slightly and serve with Orange Salsa Verde dipping sauce. Cook’s Note: Make sure to flip so both sides cook evenly. Orange Salsa Verde: In a large bowl combine salsa verde, orange juice and cayenne pepper or hot sauce. Enjoy!