Pot Pie Empanadas at Alexander Fells blog

Pot Pie Empanadas. Half were filled with chicken pot pie, some with sweet potato whip filling (soo good), and also left over. Fold the circle in half to secure the edges, and pierce it with a fork to seal it. Brush tops of empanadas with beaten egg. Pierce the top of each empanada with knife to allow air in while cooking. I made like thirty of these little portable pies. Start assembling the empanadas by taking one wrapper, stretch it out a bit and add a spoonful of the filling to the middle. Place the empanadas onto a baking sheet, and bake for 12 minutes. With a little cup of cold water, use your index finger to wet the outside of the empanada wrapper and then seal the half moons. Press edges with fork to seal. Step two spoon 2 tablespoons chicken pot pie filling into center of each round; Using your fingers, wet the border with water. Pot pie filling is by no means a traditional empanada filling, but it's an undeniably delicious one. Spoon about 1 tablespoon of the chicken pot pie mixture into the center of each circle. Fold the crust over the chicken. In a medium saucepan, boil carrots and potatoes with 2 teaspoons of salt, until fork.

Place on baking sheet and prick tops with fork to vent. Pierce the top of each empanada with knife to allow air in while cooking. Start assembling the empanadas by taking one wrapper, stretch it out a bit and add a spoonful of the filling to the middle. With a little cup of cold water, use your index finger to wet the outside of the empanada wrapper and then seal the half moons. Pot pie filling is by no means a traditional empanada filling, but it's an undeniably delicious one. Spoon about 1 tablespoon of the chicken pot pie mixture into the center of each circle. Step two spoon 2 tablespoons chicken pot pie filling into center of each round; Press edges with fork to seal. Fold the circle in half to secure the edges, and pierce it with a fork to seal it. I made like thirty of these little portable pies.

Rececatas Chicken Pot Pie (empanada de pollo)

Pot Pie Empanadas Fold rounds in half to enclose filling; I made like thirty of these little portable pies. Pierce the top of each empanada with knife to allow air in while cooking. Brush tops of empanadas with beaten egg. Using your fingers, wet the border with water. Place on baking sheet and prick tops with fork to vent. Unroll the pie crust and use a cookie cutter to cut 3 inch circles out of the dough. Place the empanadas onto a baking sheet, and bake for 12 minutes. Press edges with fork to seal. Beat egg in small bowl. Start assembling the empanadas by taking one wrapper, stretch it out a bit and add a spoonful of the filling to the middle. In a medium saucepan, boil carrots and potatoes with 2 teaspoons of salt, until fork. Step two spoon 2 tablespoons chicken pot pie filling into center of each round; Pot pie filling is by no means a traditional empanada filling, but it's an undeniably delicious one. Fold rounds in half to enclose filling; Half were filled with chicken pot pie, some with sweet potato whip filling (soo good), and also left over.