Chicken Empanadas With Greek Yogurt Dipping Sauce

Chicken Empanadas With Greek Yogurt Dipping Sauce

5.0(2)

Cook Time
-
Total Time
-
Yield
15 servings

How to Make It

1. Step
In a large heavy bottom pot, add olive oil and brown ground chicken over medium high heat until cooked through and nicely browned - about 5-7 minutes.
2. Step
Add spices and stir to combine. Add onion, garlic, peppers and season with salt and pepper. Continue cooking until onion is softened, about 5 minutes. Add tomato paste and diced tomatoes - stir to combine.
3. Step
Cook for 7-10 minutes, stirring constantly. Remove from heat and allow it to come to room temperature.
4. Step
Make the yogurt sauce by adding all ingredients to a blender and blitzing until smooth, chill until serving.
5. Step
Lay out your empanada shells and place a small piece of mozzarella in the center of each one.
6. Step
Spoon a tablespoon or so of filling into each shell on top of the mozzarella - you want to be sure to not overfill or they will not close properly. Then, fold over the sides of the dough, and use a fork to crimp closed.
7. Step
Add canola oil to a steep sided pot suitable for frying, and bring up 350°F.
8. Step
Once heated adequately, carefully add 2-3 empanadas to the oil and fry up until golden brown.
9. Step
Use a slotted spoon to remove from oil and onto a paper towel lined sheet tray to catch oil.
10. Step
Sprinkle with salt while coming out of the oil and still hot to get it to stick.
11. Step
Allow to cool slightly before serving. Empanadas can be held in a 300 degree oven to be kept warm for 10-15 minutes prior to service.

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