Tuesday, April 8, 2014

Chipotle Ham, Cheese & Broccoli Biscuit Empanadas #WeekdaySupper

Ham & Cheese Biscuit Empanadas - lacocinadeleslie.com

Even after having lived in Mexico for 13 years, every once in a while Hubby and I still get cravings for foods we ate when we lived in the US. Whenever that happens, I head into the kitchen and whip up a homemade version made from scratch that not only satisfies our craving, but also tastes a million times better than the original food we were craving. That is how today's recipe came to be. Hubby was craving Hot Pockets, which for those of you unfamiliar with them are savory turnovers sold in the frozen food section of the grocery store.

I first made these shortly after we moved to Mexico. I remember the first time I made them, I used my regular pie dough recipe for the crust. They were okay, but I wanted something flakier like a biscuit. After a couple of tries, I finally got it right. This biscuit empanada dough is buttery, tender and flaky. I make my biscuit dough from scratch, but for a quick and easy weeknight supper you could use refrigerated biscuit dough. (Oh how I miss the "pop" of those tubes.)


One of the things I love most about these savory biscuit empanadas is that you can stuff them with just about anything. This is a great way to use up any leftovers you have in the fridge. But the thing I love most about these empanadas is the Chipotle Cheese Sauce. Ay Dios mio! It's the perfect blend of creamy, cheesy, smoky, and spicy. I use this sauce for a number of recipes like scalloped potatoes, dip, and macaroni & cheese. It also makes for a delectable dipping sauce for the empanadas.

These empanadas are a great way to get your kiddies involved in the kitchen. They can help roll out the dough, add the filling, and seal the edges. You can serve them for lunch or dinner. Or you can prepare mini empanadas to serve as an appetizer at parties.

Homemade Ham, Cheese & Broccoli Biscuit Empanadas - lacocinadeleslie.com

Chipotle Ham, Cheese & Broccoli Empanadas
lacocinadeleslie.com

Biscuit Empanada Dough:
  • 1/2 cup milk
  • 1/2 teaspoon white vinegar
  • 3 cups all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon salt 
  • 1/2 cup butter

Empanada Filling:
  • 3/4 cup Mexican crema or sour cream 
  • 1-1/4 cups shredded Manchego, Chihuahua, or cheddar cheese, divided 
  • 1 to 2 canned chipotle peppers in adobo sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 oz. steamed broccoli, chopped
  • 8 oz. sliced ham, chopped
  • 1 egg, slightly beaten

Directions:
Stir the white vinegar into the milk; set aside for 5 minutes to allow the milk to curdle. Sift together the flour, baking powder, and salt into a medium bowl. Using a pastry blender or potato masher add the butter into the flour. Stir in the curdled milk until dough forms a ball. If the dough is too sticky, knead on a lightly floured surface until smooth and soft. Wrap dough in plastic and refrigerate for about 20 minutes. (This will make the dough easier to roll.)

Prepare the Chipotle Cheese Sauce for the filling by mixing together the Mexican crema, 1/2 cup of the shredded cheese, and the chipotle peppers in a food processor or blender; season with salt and pepper.

Preheat oven to 350°F. Divide dough into 12 equal parts and shape into balls. Roll out each ball of dough into a 6-inch circle on a lightly floured surface. Spoon desired amounts of ham and broccoli onto center of each circle of dough, top with 1 tablespoon of Chipotle Cheese Sauce and 1 tablespoon of shredded cheese. Fold dough in half, making sure to completely cover the filling; pinch edges of dough to seal. Pierce each empanada with a fork. (This allows for steam to escape.) Arrange empanadas on a lightly greased cookie sheet and brush tops with beaten egg. Bake at 350°F for 20 to 25 minutes or until golden brown. Heat remaining chipotle cheese sauce in a small saucepan over low heat until heated through. Serve the empanadas with the remaining sauce. Enjoy!

*Yields 12 empanadas

Savory Chipotle Ham, Cheese & Broccoli Empanadas - lacocinadeleslie.com


For more dinner ideas, check out this week's #WeekdaySupper menu:


Monday: Grilled Turkey Rachel - Cindy's Recipes & Writings 
Tuesday: Chipotle Ham, Cheese & Broccoli Biscuit Empanadas - La Cocina de Leslie 
Wednesday: Scrambled Egg Fajitas - Curious Cuisiniere
Thursday: Corned Beef & Cabbage Enchiladas - A Kitchen Hoor's Adventures 
Friday: Brown Sugar Glazed Cod Tacos - Family Foodie 


For more quick & easy Weekday Supper recipes, click HERE.  Also, check out the Weekday Supper Pinterest Board.















6 comments:

  1. Nice list! I find Chica Morada fascinating! We do not have purple corn in Singapore. :)

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  2. I can not tell you how crazy my husband would go over these! Looks like they need to be on our Weekday Supper menu soon!

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  3. We eat almost the same as y'all do! We do homemade pizza most sundays (usually Hawaiian), sushi takeout Mondays, a caldo at least once a week, meat never more than once, and today we just had atun very similar to your ceviche. We also do meatless mondays and of course meatless fridays for Cuaresma.
    This is a great idea and will help me a lot with planning our meals. Thanks for all the great ideas!

    ReplyDelete
  4. I've always been scared to make empanadas -- but I'm feeling motivated now! This looks awesome!

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  5. Perfect golden brown little hand pies!

    ReplyDelete

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