Feta-terranean Chicken Empanadas with Cilantro-Mint Dipping Sauce
Main Ingredients: Poultry
Yield: 8 empanadas
Recipe courtesy of Edwina Gadsby, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
-
- Prep
- -
-
- Total
- -
-
- Serving
- 8 empanadas
Ingredients
CILANTRO-MINT DIPPING SAUCE
- 1 c. feta cheese, crumbled, divided use
- 1 c. Greek yogurt
- 1/4 c. cilantro leaves, chopped
- 2 tablespoons mint leaves, chopped
- 2 teaspoons fresh lemon juice
- 1 tsp. garlic, minced
FILLING
- 2 cups rotisserie chicken, shredded and chopped
- 1/2 c. kasseri or mozzarella cheese, shredded
- 1/3 c. roma tomatoes, seeded and diced
- 1/3 c. pepperoncini or roasted red peppers, drained and sliced
- 1/4 c. Kalamata olives, diced
- 2 tablespoons basil leaves, slivered
- 1 pkg. (17.3 ounces) frozen puff pastry sheets, thawed
- 1 extra large egg, beaten with 1 tablespoon water
Directions
- Preheat oven to 350 degrees F. Spray large baking sheet with cooking spray.
FILLING
- To serve, arrange empanadas on serving platter along with the Cilantro-Mint Dipping Sauce.
