I guess I’m on a curry kick these days… making dishes with curry is exciting, I love the spice! I developed this recipe for my love of Empanadas and my love for curry and I’m bringing them with me today to a party where I’m a guest for a change. These little flaky pastry bundles filled with a creamy curry chicken and cheese mixture with a bit of spiciness are perfect for so many parties. This is a Happy New Year’s get together with friends that I’m attending with a buffet of different foods; I thought they could use a nice appetizer as people mingle when they arrive.
8 ounces of cream cheese, softened
3/4cup of shredded cheddar cheese
1/4 cup of spicy mango chutney
1 tablespoon yellow curry powder
1 teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt
¼ teaspoon coarse black pepper
¼ cup chopped pimentos from a jar, drained
¼ cup of chopped cilantro
3 green onions, chopped
2 cups chopped, cooked chicken, make it easy and buy some precooked chicken from the market, like a rotisserie chicken
2 package refrigerated pie crusts (contains 2 crusts in each package)
3 tablespoons Sesame seeds
- In a mixing bowl combine the cream cheese, cheddar cheese, chutney curry powder, cumin, cayenne pepper, salt and pepper, mix well.
- Add the pimentos, cilantro, green onions and chicken and combine.
- Lay out one pie crust on a board and with a 3 inch round cutter, cut 8 rounds out, and repeat with the other pie crusts. You should have 32 in total.
- Preheat oven to 400 degrees F.
- Place one round on a flat surface and put 1 teaspoon (a standard tea spoon, not one used for baking) of chicken filling in the middle, with a little water, brush half the pastry dough on the flat edges, fold in half over the chicken and press down the edges and with a fork, press down the edges lightly, repeat this with the remainder of all the pie crust rounds and chicken filling.
- Place the empanadas on 2 silicone lined or parchment lined sheet pans.
- Scramble the egg with one tablespoon of water and brush each empanada with the egg wash and sprinkle the tops with a bit of sesame seeds.
- Place them in the preheated oven for 15 to 20 minutes until golden brown.
- Makes 32 and Serves 10 to 12 as an appetizer
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Tags: appetizer recipes, curry appetizers, curry chicken and cheese empanadas, empanadas recipes, party food recipes
This post was written by Joseph Sciascia