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come on down I want to share with y'all
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another recipe that she served us at the
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party and this one had a kind of a
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it was spicy chicken empanadas now I've
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got a frying pan here warming up because
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our next dish calls for some onions one
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medium onion diced one little small can
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of green chillies 1/2 a jalapeno pepper
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that has been seeded and minced two
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cloves of minced garlic and about half a
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teaspoon of cumin while that's simmering
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let's come on down here and we'll work
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on our filling that we're going to use
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for a empanadas now just take like a
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rotisserie chicken from the grocery
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store you could even use a canned
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chicken or leftover chicken that you had
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from a previous meal deep on it
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dice it up and you just got it now we're
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gonna add about 1/4 of a cup of cilantro
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we're gonna use about a tablespoon of
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lime juice the lime juice is so good on
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top of that chicken okay now for the
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pastry part of this dish we're just
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going to use a refrigerated pie dough
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that you find in the dairy section at
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your grocery store and I'm gonna take my
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largest biscuit cutter
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all right so let's step over here and
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see how our onions and our Chili's are
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doing and we're gonna add this to our
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chicken so this has a little Mexican
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flair to it doesn't it
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and I tell you what my family especially
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the young people could eat Mexican food
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at least five nights a week alright now
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I'm gonna toss in 2 cups of shredded
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Jack cheese doesn't that look delicious
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all right so we're just gonna take our
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circles of pastry and we're just gonna
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put like a tablespoon I'd love to put a
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half a cup in there but you really can't
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you've got to do this kind of on the
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skimpy side or it'll all lose out there
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we go alright now I'm gonna take an egg
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that I've beaten and I'm just gonna go
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around those edges de moisten that pie
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crust so that we can fold them over and
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it'll stick together so there we go
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we're just gonna fold these over now you
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can use the time of a fork or you can
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use your fingers and press those
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together you want all that chicken and
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cheese just stay right inside now I've
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cut my deep fryer heat it up to about
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325 so since it's my party I can fry if
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I want to Cana y'all so we're gonna drop
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these in the fryer and the beauty of
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these is the center everything's cooked
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in it y'all so all we have to cook is
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the pastry part of a empanadas so that
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will barely take like 2 minutes now I
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always find peanut oil because it has a
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high resistance to burning the main
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thing that you want to do is start
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turning them immediately
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as they pop up and start floating over
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things looks so good and you see how
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quickly we've cooked those up you know
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sometimes I like to come home and just
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have almost just different bites of
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foods so you know if you do some of
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these ahead put them in the freezer this
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is one of those great things that you
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can come in and pull out as you need
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them look at the Chris penis of that
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crust so we're just going to slide these
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on a plate and we have a wonderful salsa
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verde sauce that we're serving along
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with them and it's a store-bought sauce
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and I've added half a cup of orange
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so in the serving bowl it goes
