MIRACLE DOUGH CHICKEN EMPANADAS

MIRACLE DOUGH CHICKEN EMPANADAS

These chicken and vegetable pies make a different and tasty dinner. Line the baking sheet with parchment paper.

Keep any leftovers in the refrigerator. These make great little snacks, too. You can serve them with salsa if desired.

This is a chicken and vegetable pie recipe, but you can just as easily substitute beef and soy or black beans and whatever veggies you want. The dough is the basic recipe for the pies but the filling can be customized to what you have on hand. The flavor will be excellent either way for these treats I am sure.

Normally these sorts of pies are made with a dough using all purpose flour, cold butter and cold water, but I am sure you will enjoy these, too.

INGREDIENTS:

Chicken Filling:

4 cups shredded cooked chicken, OR (1 L)

1 rotisserie chicken, diced

Light olive oil for frying

1 small carrot, shaved thin or chopped

2 small zucchinis, sliced and chopped

1 onion, diced

Salt and pepper, to taste

1 cup grated Mozzarella cheese (250 mL)

¹/₂cup sour cream (125 mL)

¹/₄cup cream cheese (60 mL)

¹/₂cup chicken stock (125 mL)

¹/₂tsp salt (2 mL)

¹/₂tsp black pepper (2 mL)

¹/₄tsp paprika (1 mL)

¹/₄tsp onion powder (1 mL)

3 tbsp chopped green onions (45 mL)

Miracle Dough:

2 cups grated Mozzarella cheese, prepackaged (500 mL)

2 tbsp butter (30 mL)

1 cup Gluten-Free Bake Mix 2, (250 mL)

OR 1¹/₈cups Keto Bake Mix, OR almond flour (280 mL)

1 large egg, fork beaten

¹/₄tsp onion powder (1 mL)

¹/₄tsp garlic powder (1 mL )

1 egg yolk

INSTRUCTIONS:

Preheat the oven to 400°F (200°C).

Chicken Filling: In large nonstick skillet, in olive oil, cook carrot, zucchini and onion until softened. Add salt and pepper, to taste. Stir in Mozzarella cheese, sour cream, cream cheese, chicken stock, salt, black pepper, paprika and onion powder. Cook until smooth and heated through. Stir in chicken and green onions; heat.

Miracle Dough: In large bowl, combine Mozzarella cheese and butter. Nuke 2 minutes or until molten. Put Bake mix of choice, OR almond flour on top. In small bowl, whisk egg, onion powder and garlic powder together. Pour over top of dry ingredients. Use a large fork to mix well. If the dough has stringy hard bits, nuke 20 seconds. Knead to form soft dough. Weigh 2 oz of dough for each empanada. In the end if there is leftover dough, add a bit to each ball of dough. Roll the dough balls out into a circle and use a pie form if you have one or simply add chicken filling to the circle and fold over to form a half circle. Use the tines of a fork to press the edges closed.

Place the empanadas on a parchment-lined cookie sheet. Brush the egg yolk over top of the empanadas. Bake 10 minutes or until golden brown.

Yield: 8 empanadas

1 empanada

423.1 calories

36.1 g protein

26.6 g fat

1.1 g fiber

7.3 g net carbs