Bake up our Chicken Patty Recipe and wow the whole family. This Chicken Patty Recipe is an empanada-style dish filled with all sorts of amazing spices.
What You Need
Original recipe yields 6 servings
2 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/2 cup finely chopped onions
1/4 cup finely chopped green peppers
2 cloves garlic, minced
1 lb. lean ground chicken
1/4 cup HEINZ Hot & Spicy Ketchup
2 Tbsp. finely chopped fresh thyme
1 Tbsp. curry powder
1 Tbsp. ground cumin
1/4 tsp. ground black pepper
2 cups flour
1-1/2 tsp. ground turmeric
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 cup shortening
5 Tbsp. water, divided
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Let's Make It
Heat dressing in large skillet on medium heat. Add onions, green peppers and garlic; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add chicken, ketchup, thyme, curry powder, cumin and black pepper; cook 8 to 10 min. or until chicken is done, stirring frequently. Cool completely.
Meanwhile, combine flour, turmeric, baking powder and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Gradually stir in 1/2 cup (4 Tbsp.) water until mixture forms ball. Place dough on lightly floured surface; knead 5 min. or until smooth and elastic. Divide dough into 12 balls using about 2 Tbsp. dough for each ball; wrap tightly with plastic wrap. Whisk egg and remaining water in small bowl until blended.
Heat oven to 400°F. Roll out each ball on lightly floured surface into 5-inch round; spoon about 1/4 cup meat mixture onto center of each round. Brush edges of dough rounds with egg; fold in half. Press tops lightly to remove air pockets; seal edges with fork.
Place on parchment-covered baking sheet; brush with any remaining egg.
Bake 15 to 20 min. or until golden brown.
Serve with a mixed green salad and slice of whole wheat bread to round out the meal.
Prepare empanadas as directed except do not bake. Place on parchment-covered baking sheet; cover. Refrigerate up to 24 hours before cooking as directed. Or, layer empanadas between sheets of waxed or parchment, place in airtight container and freeze up to 2 weeks. If frozen, thaw in refrigerator, then pat dry before baking as directed.
Prepare using butter-flavor shortening or butter. If using butter, cut into small pieces before cutting into the flour mixture.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 5g
Trans Fat 2g
Total Carbohydrates 39g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.