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Chicken Curry Empanaditas

Emapanaditas or mini-pies with melt-in your mouth pastry and chicken curry filling"

Ingredients

FILLING
1 chicken breast, debone and meat diced
1 can coconut milk
1 medium carrot, diced
2 medium sized potato, diced
1 small bay leaf
1 thumb sized ginger, grated
1 medium sized onion, chopped
3 cloves garlic, minced
2 tbsp curry powder
1 tsp Turmeric powder
Salt, pepper, Cumin - to taste
Chili powder - as needed
2 tbsp cooking oil
PASTRY
2 cups all purpose flour
3/4 cup vegetable shortening
1 tsp salt
5 tsp sugar
8 tbsp ice cold water
Egg wash and brush


Instructions

Preheat oven to 375 F.
Roll dough to 1/8 inch thick.
Cut into 4 in. rounds. Fill with 1 t chicken curry. Seal edges. Prick with fork tines. Brush with egg wash and bake 8-10 minutes or until golden. Serve warm.

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Servings

no serving information available

Nutritional Information
Per Serving

no nutrition information available


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