Ingredients
1lb.ground dark meat chicken
2Tbsp.olive oil
½red onionsliced thin
1greenbell pepperdiced
1largetomatodiced
1Tbsp.ground coriandertoasted
1tsp.chili flakes
½tsp.oreganodried
1Tbsp.onion flakes
1Tbsp.garlic flakes
2Tbsp.tomato paste
salt and pepperto taste
15empanada shell discs
10 slicesmozzarella cheese
1qt.canola oil
1cupGreek yogurt
¼bunchfresh cilantro
1limejuiced
1clovegarlicminced
1pinchpul biber
salt and pepperto taste
Preparation
In a large heavy bottom pot, add olive oil and brown ground chicken over medium-high heat until cooked through and nicely browned for about 5 to 7 minutes.
Add spices and stir to combine. Add onion, garlic, peppers, and season with salt and pepper. Continue cooking until onion is softened for about 5 minutes. Add tomato paste and diced tomatoes then stir to combine.
Cook for 7 to 10 minutes, stirring constantly. Remove from heat and allow it to come to room temperature.
Make the yogurt sauce by adding all ingredients to a blender and blitzing until smooth, chill until serving.
Layout your empanada shells and place a small piece of mozzarella in the center of each one.
Spoon a tablespoon or so of filling into each shell on top of the mozzarella. Then, fold over the sides of the dough, and use a fork to crimp closed.
Add canola oil to a steep-sided pot suitable for frying and bring up 350 degrees F.
Once heated adequately, carefully add 2 to 3 empanadas to the oil and fry up until golden brown.
Use a slotted spoon to remove from oil and onto a paper towel-lined sheet tray to catch oil.
Sprinkle with salt while coming out of the oil and still hot to get it to stick.
Allow cooling slightly before serving. Empanadas can be held in a 300 degrees F oven to be kept warm for 10 to 15 minutes prior to service.
