Caribbean Empanadas

by Keesha
Keesha's Caribbean Empanadas

If you are looking for an amazing snack or appetizer for your next event, try my Caribbean Empanadas in three different flavors!

Ingredients

  • Dough:
  • 2 ½ Flour
  • Salt
  • ½ Cup Butter
  • 1 Egg
  • ½ Cup water or milk (for the red and green color use instead of normal water beetroot water and organic spirulina powder mixed with water)
  • Chicken Stuffing:
  • 1 Chicken Breast
  • 2 Tablespoons Oil
  • 1 Large Onion
  • 1 Carrot
  • 1 ½ Cup Chicken Broth
  • 1 Teaspoon dry Rosemary
  • 1 Teaspoon Chili
  • Beef Stuffing:
  • 2 Tablespoon Oil
  • 1 Large Onion
  • 300g Beef
  • 1 Teaspoon Salt and Pepper
  • 1 Teaspoon Chili
  • ¼ Bell Pepper (red)
  • ¼ Bell Pepper (orange)
  • Vegetable Stuffing:
  • ¼ Cup Beans
  • ¼ Cup Peas and Carrots (frozen or fresh)
  • 1 Tablespoon Seasoned mashed beans

Instructions

1

Dough:

2

First, add the flour in a big bowl.

3

Add the salt and the butter and mix it with your hands well together.

4

Add the egg and the water or milk in small increments and continue kneading until you get a clumpy dough.

5

The dough can be used immediately or refrigerated until ready to use.

6

Roll out the dough into a thin sheet and cut out round circle shapes. You can use a small plate or a cup in the desired size.

7

When you have your circles ready you can start to put the stuffing inside.

8

Place a spoonful of the filling in the middle of each dough circle and then flip one side so that it covers the filling.

9

There are different ways to close the edges of the empanadas, my preferred way is to press the dough with a fork against the edges.

10

Chicken Stuffing:

11

Add oil in a pan, add the onion and sauté until translucent.

12

Then add the carrots and cook for 5 mins.

13

Add the chicken and cook for 5 more mins before you add the chicken stock, chili and dry rosemary.

14

Cook the chicken until it is fork-tender (around 20 to 25 minutes or until properly cooked)

15

Shred the chicken in a food processor or with two forks.

16

Add some coriander, chicken seasoning and set it aside to cool down.

17

Beef Stuffing:

18

Cook the onions for a few minutes, then add the beef and cook for about 10 more mins.

19

Add salt, pepper, chili or any desired spices.

20

Add the bell peppers and stir for 5 more mins.

21

Put it on the side too cool down before filling the empanadas.

22

Vegetable Stuffing

23

Fill a small pot with water

24

Cover the pot and bring the water to a boil.

25

Add salt and carrots, peas and beans.

26

After a few mins take them out and mash half of the beans together with some salt and pepper.

27

Mix all together and set it aside until it cools down.

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