Empanadas made with Chicken & Mushrooms Sioux-Z-Wow's Saucy Nickname is Chicken & Mushroom Empanadas
Serves 6-8
1 pkg. Pie Crust, (2 prepared crusts)
4 Chicken Thighs, boneless, skinless
1 lb. Button Mushrooms
1 ½ C. Sioux Z Wow Marinade
1 C. White Wine Vinegar or Chicken Broth
2 T. Butter
8-10 sprigs Fresh Parsley or cilantro for garnish
To Marinate: Place chicken thighs in a zip top bag and add ¾ C. Sioux Z Wow Marinade.
Marinate in refrigerator for a few hours or overnight. To Cook Chicken: Preheat oven to 350F. Line a baking dish with foil. Remove chicken from the bag and arrange in the baking dish and bake for 30 min. Remove from the oven and set aside to cool. Finely dice the chicken and hold in a medium mixing bowl. To Cook Mushrooms: Place the mushrooms in a sauce pan and add ¾ C. Sioux Z Wow and the white wine. Bring to a boil and then reduce heat to simmer. Stir frequently and cook until all the liquid has been absorbed and/or evaporated. Cool and then finely dice the mushrooms. Thoroughly combine the diced chicken and mushrooms. To Make Empanadas: Roll out the pie crusts rather thin and cut as many 4 inch rounds as possible (12-16 with a large biscuit cutter). Place 1 heaping tablespoon of the filling into a pie crust round. Fold in half and crimp the edges with a fork or your fingers. Paint with softened butter. Repeat until all rounds are filled. To Cook Empanadas: Preheat the oven to 400 F. Cover/line the baking sheet with foil or parchment paper and spray with vegetable oil. Place empanadas on the baking sheet and bake at 350 F for 15-20minuets. To Serve: Garnish with parsley or cilantro and serve hot on a platter.
