Cooked from left over or from scratch, it takes awhile to make it since you have to let the filling sit and cool to room temperature as the pie crust gets soggy if your filling is warm.
Chicken. I made this on a different day and I used tin foil.
Makes 2 oversized empanada.
Two 9 x 13 baking sheet or 1 large cookie sheet able to fit 2 large empanada
1 package store bought frozen pie crust (2 in 1 box)
3 cups cooked chopped chicken breast or ground beef
4 T cooking oil
4 cloves garlic
half of an onion, chopped
1 C grated/shredded or finely chopped peeled potatoes
1/2 c finely chopped peeled carrots
1/2 c green peas, thawed and drained
3 T soy sauce
1 t salt
1/2 t cracked, black pepper to taste
2/3 c black raisins
3 t sugar
1 large egg, beaten
1. Prepare ingredients above.
(a.) If cooking 1 lb.ground beef from scratch, saute 2 cloves garlic and 1/4 of an onion, chopped in 2 T of cooking oil; salt and pepper to taste. Add the ground beef and saute. Remove from heat when meat is turning brown from red/pink. Set aside.
(b.) If using 2 chicken breasts, drizzle with cooking oil and season with salt and pepper; rub with granulated garlic, onion powder, mild red chili powder. Cover with tin foil and bake for 25 minutes at 375° F. Finely cube or chop when cooled; set aside.
2. Preheat a large pan or skillet until smokey. On medium high heat setting, saute garlic, onion, potatoes and carrots on cooking oil then add the drained green peas. Continue sauteing for 3 minutes.
3. Add the cooked meat and saute for 3 minutes. Season with salt and pepper to taste. Remove from heat and add the raisins and sugar.
4. Set aside to cool at room temperature.
5. Defrost the store-bought pie crust. Remove from box but keep them inside it own plastic packaging.
6. Preheat oven to 350° F.
You will need 2 quarter size baking sheet (9 x 13) and 2 same size of parchment paper to line the bottom of the sheet. Or lightly brush baking sheet with cooking oil.
When the empanada filling has cooled to room temperature, spread one pie crust on the baking sheet without pulling the sides. Let the half of the pie crust, hang on the side of the baking sheet.
Scoop 1 cup of filling and drop it on the pie crust resting on the flat sheet. If you think it's not much or too much filling, add or remove filling.
Lift the end of the hanging pie crust towards the filling and press it to the other edge that lays flat on the sheet.
Crimp (gather, fold, pleat or ruffle) both edges of the pie crust to close and keep the filling inside.
Brush with beaten egg. Set aside.
Repeat procedure with the other remaining pie crust on the other baking sheet.
Bake for 35-40 minutes or until top of empanada is light brown or egg wash is light brown and shiny.
Mmm... buttery, savory with a hint of sweetness! Great with a side of a small salad and a tall glass of iced tea or cold soda.
For hand-size empanada, go here.