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Chicken Picadillo Empanadas

Traeger Kitchen


Chicken Picadillo Empanadas

Prep Time

10

Minutes

Cook Time

30

Minutes

Serves

4 - 6

People

Effort

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What's this?

Our smoky South American empanadas are a fun finger food that will make watching the Rio Olympics festive & delicious.

Ingredients

  • 2 Medium Carrots, fresh

  • 2 Stalk Celery, stalks

  • 1 Tablespoon vegetable oil

  • As Needed salt

  • As Needed pepper

  • 1 Pound Chicken, shredded

  • 8 Ounce tomato juice

  • 1/4 Cup water

  • 1 Teaspoon bouillon granules

  • 2 refrigerated pie crust

  • 1 egg, for egg wash

  • As Needed salt

  • As Needed cilantro lime sour cream

Steps

  • 1

    Start the Traeger, set temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • 2

    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.
  • 3

    Once vegetables soften, add chicken, tomato juice, water and chicken bouillon. Cook an additional 5-10 minutes or until sauce starts to thicken.
  • 4

    Turn the heat down to 350 degrees F.
  • 5

    Roll out pie crusts and cut circles about 4" in diameter.
  • 6

    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.
  • 7

    Fold dough over and press to make half moon pastries.
  • 8

    Brush the top of the pastries with a little egg wash and a dash of salt. Transfer them to the grill.
  • 9

    Grill for 10-15 minutes at 350 degrees F. When golden brown, serve with cilantro lime sour cream! Enjoy!