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Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes. Stir the chicken, onion, corn, chiles and picante sauce in a medium bowl. Cut 8 (4-inch) rounds from each pie crust, re-rolling the dough as needed. For each empanada, place 2 tablespoons chicken mixture in the center of each round.
Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes. Stir the chicken, onion, corn, chiles and picante sauce in a medium bowl.
From savory beef pastelitos to sweet apple pie empanadas, ... recipe: Mexican Chicken Empanadas. ... delicious caramel-like spread made with goat’s milk. Get the recipe: Caramel Empanadas. Pura ...
Repeat with second crust. Spoon tuna mixture onto dough circles, dividing evenly. Brush edges with water, fold dough over filling, and press with a fork to seal.
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In Brazil, there is a food called a pastel (pl.: pastéis) and consists of half-circle or rectangle-shaped thin crust pies with assorted fillings, fried in vegetable oil. The result is a crispy, brownish fried pie. The most common fillings are ground meat, mozzarella, catupiry, heart of palm, codfish, cream cheese, chicken and small shrimp.
Authentic Cuban dish of ropa vieja, black beans, and yuca. Cuban cuisine is a distinctive fusion of Spanish, Indigenous, African and Caribbean cuisines. Cuban recipes share their basic spice palette (cumin, oregano, and bay leaves) and preparation techniques with Spanish and African cooking. The black Caribbean rice influence is in the use of ...
Transfer empanadas to oven and bake until puffed and light golden, 12-14 minutes. Meanwhile, in a blender, food processor, or small bowl, combine sour cream, cilantro, remaining garlic, and juice ...