Our smoky South American empanadas are a fun finger food that will make watching the Rio Olympics festive & delicious.
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Start the Traeger, set temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Chop carrots and celery. Set a large oven safe skillet into your Traeger, heat oil in skillet and cook diced carrots and celery. Add salt and pepper. Cook until carrots and celery soften, about 5 to 10 minutes, stirring occasionally.
Once vegetables soften, add chicken, tomato juice, water and chicken bouillon. Cook an additional 5-10 minutes or until sauce starts to thicken.
Turn the heat down to 350 degrees F.
Roll out pie crusts and cut circles about 4" in diameter.
Place some filling in the middle of the dough and rub a little egg wash on one half of the circle's edge. This will ensure a good seal when you fold it over and press.
Fold dough over and press to make half moon pastries.
Brush the top of the pastries with a little egg wash and a dash of salt. Transfer them to the grill.
Grill for 10-15 minutes at 350 degrees F. When golden brown, serve with cilantro lime sour cream! Enjoy!
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