I unpacked all my Christmas decorations for this shoot for the Feliz Navidad Magazine in October and then packed them back into their boxes. Now I'm left feeling late to the party as I've only now set them all out again
The house is once again all glitter and sparkle and I'm gearing up for the festivities - not to mention all the baking/cooking that is yet to be done for Christmas Eve and Christmas Brunch. Pardon the slight blur to these images. I moved them over from a PDF and it didn't work as well as I thought it might.
Empanaditas are a favorite to serve during the holidays in the southwest. I'll be making these pork and apple ones again along with a chicken/apple/cheese recipe:
Chicken & Apple Empanaditas
1 1/2 cups diced cooked chicken
2 granny smith apples
peeled and chopped
1 teaspoon thyme
1 tablespoon butter
1/2 red onion - chopped
1 garlic clove - minced
1/2 cup shredded sharp cheddar cheese
salt and pepper
your favorite pie dough
Pre-heat oven to 400 degrees F
Fry apple, garlic and onion in the butter until soft. Add thyme, salt and pepper and chicken. Allow
to cool slightly and mix in the cheddar.
Roll out the pie dough and cut circles with a biscuit cutter or glass.
Place about a tablespoon of filling on each circle and seal the edges with egg wash. Use a fork to
press down the seal.
Brush with egg wash and bake for about 25 minutes or until golden brown.
About 15 empanaditas
Wishing everyone joyous holidays!