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Chicken Picadillo Empanadas

Traeger Kitchen


Chicken Picadillo Empanadas

Prep Time

10 Minutes

Cook Time

30 Minutes

Effort
Level of Effort Icon

difficulty
difficulty
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difficulty
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Pellets

Hickory

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

Ingredients

How many people are you serving?

4

    Steps

    • 1

      Start the Traeger, set temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
      Grill Icon
      Grill450˚
    • 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.
      Grill Icon
      Grill450˚
    • 3

      Once vegetables soften, add chicken, tomato juice, water and chicken bouillon. Cook an additional 5-10 minutes or until sauce starts to thicken.
      Grill Icon
      Grill450˚
    • 4

      Turn the heat down to 350 degrees F.
      Grill Icon
      Grill350˚
    • 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!
      Grill Icon
      Grill350˚

    Cooking Notes

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