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In a large skillet, saute chicken in oil for 7-8 minutes or until juices run clear. Sprinkle with cumin. Chop into very small pieces and place in a bowl. Add chilies and cheese. Sprinkle with flour; toss to coat.
Turn pastry dough onto a floured surface; roll to 1/8-in. thickness. Cut with a 2-in. round cutter. Fill each circle with about 1 tablespoon of filling. Wet edges of circle with water. Fold half of pastry over filling; seal with fingers, then press with the tines of a fork. Repeat until all filling is used.
Place on a greased baking sheet. Brush lightly with milk. Bake at 375? for 20-25 minutes or until golden brown. Serve warm. Yield: 3 dozen. Editor's Note: Empanditas may be frozen after sealing. Brush with milk and bake for 30-35 minutes.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 1 | ||
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Calories: 707 | ||
Calories from Fat: 308 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 18.5g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 137.5mg | 42 % | |
Sodium 494.6mg | 17 % | |
Potassium 718.7mg | 19 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 35.7g | ||
Protein 59.5g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 707
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