Caribbean Coconut Rum Empanadas Cause Jackie Deserves a GREAT Lunch

Whoop Whoop ... A new dish that works GREAT.


Could have been the first line of this post...


But instead, I am going to start this post with what I think is the best part of the dish...


Whoop Whoop... A clean out the refrigerator recipe that looks and sounds really impressive, tastes absolutely fabulous and is easier than anyone imagines.  make these and you look like a genius cook!

First, credit is due to Velma at TOMATOES ON THE VINE blog. A couple days ago, Velma posted a Spicy Beef Empanadas recipe that caught my eye.  I have had empanads as an appetizer at an Argentinian Restaurant in the past.  Her recipe looks and sounded terrific!  Spicy, as well as authentic.  


BUT, I didn't have any of the ingredients.  But I looked it over, pondered what made it sound good, and then did a little research about empanadas.  First, I discovered there really is no "authentic" recipe.  If you read over the Wikipedia listing (HERE) for emanadas, you will see they originated in Spain and Portugal, but now more than a dozen countries have their own version of what an emanada is.  The only consistent thing is that they are stuffed bread.


I did happen to have a couple bits of bread dough ready to go in the refrigerator.  These were leftover from last week when I made PIZZA STYLE FOCACCIA BREAD - Bread Baker's Apprentice.  I had only made half the recipe last week, with plans to make another this week.  Well, why not.  I should say that Velma, in her recipe, uses 3-12 ounce packages refrigerated buttermilk refrigerator biscuits for her bread.  Doesn't that sound easy.  But, I did not have any and I am trying my best to only use items in my fridge and pantry and not make daily trips to the store.


I also didn't have any beef.  BUT, I did have some chicken.  So her beef empanadas in a buttermilk biscuit breading are now chicken in a focaccia bread.  Time to change the name and claim this as an original recipe.


So, here is my recipe for...


CARIBBEAN Coconut Rum CHICKEN EMAPANADAS


1/2 Chicken (cooked and diced )
1/2 sweet Onion, diced
1/2 Red Bell Pepper, diced
1/2 Green bell Pepper, diced
1/2 Tomato, diced
2 slices of Pineapple, diced
6 cloves Garlic, minced
2 TBS Cajun Blackening Spices
2 TBS Cruzan Coconut Rum
2 TBS Miss Anna's Sweet and Sassy Sauce, a product of the US Virgin Islands, you can sub any BBQ sauce


Bread Dough (I have heard you can sub 3 packages of Buttermilk Refrigerator Biscuit)
Egg Yolk wash
grated Asiago Cheese


HMMM... sounds like just a bunch of crap I had in my fridge leftover from making other recipes... Shhh, don't tell Jackie, she thinks I walked to the store twice (all up hill... BOTH WAYS) just to get ingredients for her lunch.


OK, I gathered my ingredients and here's what I did...

Shove all that diced stuff in a large frying pan...

Add the Blackening spices

Add the Rum and Stir, start the pan simmering...

Add the Miss Anna's, and simmer for 20 minutes till the liquid has reduced to nothing.,...

divide dough into balls, as many as you would like... Big Balls, Big Empanadas (not as many).  Little Balls, Little Empanadas (as many as 20). 

Take a ball, roll it out flat about 1/3rd of an inch thick

Add as much stuffing as you would like, coat the edges of the dough with the egg yolk wash.

Roll the dough over the stuffing, seal the edges, add more egg wash and sprinkle on some of the cheese.

Bake in a preheated oven at 350 degrees for 25 minutes...

And they make a great lunch!