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Chicken Picadillo Empanadas

Chicken Picadillo Empanadas

By Traeger Kitchen

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

Prep Time

10 Min

Cook Time

30 Min

Pellets

Hickory

Ingredients

This recipe serves:

4

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Units of Measurement:
main
2 Medium carrots
2 Stalk celery
1 Tablespoon vegetable oil
As Needed Salt
As Needed Pepper
1 Pound cooked shredded chicken
8 Ounce tomato juice
1/4 Cup water
1 Teaspoon bouillon granules
2 refrigerated pie crust
1 egg, for egg wash
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.

    450 ˚F / 232 ˚C

  • 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.

    450 ˚F / 232 ˚C

    00:10

  • 3

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

    450 ˚F / 232 ˚C

    00:10

    Super Smoke

  • 4

    Turn the heat down to 350 degrees F.

    350 ˚F / 177 ˚C

  • 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!

    350 ˚F / 177 ˚C

    00:15

My Notes


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