Chicken Empanadas with Salsa Golf

Prep: 15 minutes Cook: 20 minutes

Near me is a Bolivian restaurant that has some of the most fantastic chicken I’ve ever had. They smoke it to perfection. They have my favorite enchiladas there that is served with Salsa golf. I haven’t been able to visit in a long time but that gave me the idea of trying some empanadas. These came out so much better than expected and I loved it.

Ingredients

Empanada

• 1 chicken breast

• 1 small potato

• 1 tube of buttermilk original Pillsbury Biscuits Grands

• 1 tbls paprika

• 1 tsp cumin

• 1/2 tsp chili powder

• Salt to taste

• 2 cups chicken broth

• 1/4 cup onion chopped (I forgot to add my onion so you won’t see it)

• 1 Bayleaf

Salsa Golf

• 1 cup mayonnaise

• 6 tbls ketchup

• 1 tbs lemon juice

• Hot sauce to taste

Prep

Empanada

Boiling with extra spices in the pot really helps with the taste

You just want everything mixed nice and well in the pot

Having the edges crimped helps keep it together

I had to roll them over to make sure both sides cooked

1. Rub the dry spices (not the bayleaf) onto the chicken

2. Add the broth to a pan and heat to medium high

3. Add more of the dry ingredients and the bayleaf to the water

4. Add the chicken to cook

5. Chop the potatoes and add to the pot as well to soften

6. When the chicken is cooked through but not overdone, pull it out and shred using forks or if you have a better tool

7. Keep the potatoes in long enough to get soft

8. Drain the potatoes

9. Open the biscuits and using a rolling pin, flatten each one as wide as you can

10. Chop the onions if you have them

11. Add the onions and potatoes into a bowl with the chicken and add more spices to taste

12. Mix all of this around

13. Take from the mixture and add to the empanadas. You don’t want to over stuff, you’ll just have to judge based on the size. I was able to use all the mixture with the five biscuits without them tear and spilling

14. Fold in half and press the seams closed

15. Starting at one edge, fold over in a small triangle and continue around the entire edge to seal it better

16. Add veggie oil/canola oil to a pot and set to a temp of at least 340. You are making a deep fryer and you can test the oil by dripping some water into it to see how it reacts. You want it to pop and bubble instantly

17. Carefully drop the empanadas in one at a time. They are likely to float so make sure to flip them.

18. They should only need about 3-5 minutes, and flip partway through. Pull out when nicely browned and drain the oil

Salsa Golf

1. In a bowl, add all ingredients for the Salsa and mix well

2. Dip in salsa and enjoy

Afterthoughts

They just went so well together with the salsa

I forgot the onions but these still tasted so amazing. The cumin brought instant memories for me with tastes and it was just magnificent. The biscuit dough made the perfect crust and the sweetness in it made the taste kick up a few more notches. Crispy outer shell, soft and chewy inside, these were fantastic empanadas that are easy to make and would fill any belly. The salsa just adds to an already amazing taste and brings a creamy, smooth element with a perfect kick for a total experience.