Earlier this week I had every intention of posting a slow cooker balsamic chicken recipe… and then I got the flu. So the balsamic chicken sat in my fridge for two days begging to be made into something delicious. Balsamic chicken empanadas were the answer!
Empanadas sound difficult but are actually very easy and do not take that long! And to make it even easier, I use frozen pizza dough – either store bought or homemade (for homemade try the dough from my BBQ Chicken Pizza recipe). And though my son is not old enough to help – or even stand – I am guessing that kids will love to help stuff the empanadas and of course eat them!
2 large chicken breasts
1 can of diced tomatoes
1/2 cup balsamic vinegar
1/2 onion, diced
2 tablespoons basil
1 tablespoon oregano
pizza dough, brought to room temperature
1 tablespoon water
Before you leave for work, simply add the chicken, diced tomatoes, balsamic vinegar and herbs into a slow cooker. Cook on High for 4 hours. When done, shred the chicken.
Pre-heat the oven to 400 degrees.
Let the pizza dough come to room temperature. Roll out on a floured surface to about 1/4 inch thick. Using a water glass – about 6 inches round – cut out rounds for the empanadas. Layout dough rounds on a baking sheet and spoon a bit of the chicken mixture. I drain some of the liquid from the mixture so the empanadas do not get soggy.
Combine the egg and water in a small bowl and brush the edges of the dough rounds. Fold over the dough and crimp edges with your fingers, locking in the chicken. Brush the tops of the empanadas with the egg mixture.
Bake for 20 minutes, until the dough the is golden. Let rest for a few minutes.