EAT THIS! Chicken Empanadas! (Columbian pockets of deliciousnesss)

Tis the season to put everything in a pie crust and call it a day! After dropping 20lbs it is time to start packing it on again, and what better way to start off the fall tradition of getting fat then by making some tasty empanadas!! They are warm and flaky pockets of goodness stuffed with chicken potatoes and spices.  My recipe is actually started the night before in your slow cooker. Then all you do is literally let the mix cool and then roll out some chilled pie dough and make mini pie pockets that can either go right into a 425* oven or if you are really on a tear right into a vat of hot oil! I will make a platter of these that the kids will eat all weekend long. Or will make them ahead of time for when I have a party. I accompany it with a Columbian Salsa…its really like a cross between a redwine vinegar dressing and hot sauce…( super addictive!!! )

I first fell in love with these when I used to go to a Columbian restaurant in Revere. You would have to get there before 2 pm or they would all be sold out.  After becoming friendly with the owner I was able to finagle the recipe out of him and now I am going to share that recipe with you! I’m going to break this down into 2 separate recipes… The first is your filling that you will simply prepare the night before or in the morning for later that day. It is SUPER EASY, you just throw all the filling ingredients  into the slow cooker pot wrap it and then store  in your fridge and then in morning pop it back into its base turn it on low cover and go! When you come home your chicken should be tender and easily tear apart. As far as the dough you can either roll out your own pie dough or simply buy some in the refrigerated section of your local grocery store! This recipe makes 24 empanadas!! The Columbian version uses a mesa dough… but I prefer  using the pie crust ! deliciousness

             Filling

1.      2 cups peeled and diced white potatoes

2.      1 tablespoon olive oil

3.      1/2 cup chopped white onions

4.      1 cup chopped tomato

5.      1 packet goya sazon seasoning

6.      2 chopped garlic cloves

7.      2 tablespoon chopped fresh cilantro

8.      4 tablespoon chopped red bell pepper

9.      ¼ teaspoon black pepper

10.  3 chicken breasts

11.  1 cup chicken stock

CRUST

2        boxes refrigerated pie crust

1 egg beaten

The night before place all ingredients into your slow cooker pot and cover. Keep refrigerated. The next am take the slow cooker and put into its base and turn on low and cook for 6-8 hours. Turn off slow cooker and with fork tear chicken apart and mix everything in slow cooker. Pre- Heat the oven to 400* Then follow instructions below.

Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust until 18 inches in diameter. With 2 1/2- to 3-inch round cookie cutter, cut 12 rounds from pie crust. Working with 1 dough round at a time, top each with about 2 tbsp chicken potato mixture. Moisten edges of dough with water; fold dough over and press with fingers to seal. Use fork to create design around edge. Place on cookie sheet, close together but not touching. Repeat with remaining pie crust and filling. Brush with egg mixture and bake 15 minutes.

***for sauce mix equal parts red wine vinegar salsa and hot sauce.