Chef Matt also updated his Empanada filling recipe to make it more user friendly.
6- 6 oz. chicken breasts
½ – cup dry rib rub
1-Large yellow onion medium diced
1-Cup of toasted and rough chopped pistachios
Salt and pepper to taste
3- oz- olive oil
2- oz- butter
- Melt the butter in a sauté pan and slowly caramelize the onions on very low heat for about 2 hours.
- Rub down all the chicken breast with the olive oil and rib rub then grill of the chicken breasts to medium well.
- Once chicken has cooled cut it to medium dice and mix in the caramelized onions and pistachios. Adjust the seasoning with salt and pepper and begin filling your empanadas.
Depending on how much filling you use in each one you may have less or more so play with your amounts to get the right amount of filling for the amount of dough.
Sweet empanadas are great also that you can make with some diced apples caramelized with butter, vanilla, brown sugar and cinnamon. When you make sweeter ones you can add baking spices to the dough as well and a little brown sugar.
These can be really good served warm with vanilla ice cream.