Chicken Empanadas With Greek Yogurt Dipping Sauce

Name: Chicken Empanadas With Greek Yogurt Dipping Sauce
Yield: 15
Ingredients: 1 lb ground dark meat chicken; 2 tablespoons olive oil; ½ red onion, sliced thin; 1 green bell pepper, diced; 1 large tomato, diced; 1 tablespoon toasted ground coriander; 1 teaspoon chili flakes; ½ teaspoon dried oregano; 1 tablespoon onion flakes; 1 tablespoon garlic flakes; 2 tablespoons tomato paste; salt and pepper, to taste; 15 empanada shell discs; 10 mozzarella cheeses, 1 in (2.54 cm); 1 qt canola oil; 1 cup greek yogurt; ¼ bunch fresh cilantro; 1 lime, juiced; 1 clove garlic, minced; 1 pinch pul biber; salt and pepper, to taste

Recipe by Sean Patrick Gallagher from tasty.co

Snacks

Ingredients

15 servings

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1 lb ground dark meat chicken
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2 tablespoons olive oil
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½ red onion, sliced thin
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1 green bell pepper, diced
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1 large tomato, diced
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1 tablespoon toasted ground coriander
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1 teaspoon chili flakes
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½ teaspoon dried oregano
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1 tablespoon onion flakes
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1 tablespoon garlic flakes
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2 tablespoons tomato paste

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salt and pepper, to taste
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15 empanada shell discs
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10 mozzarella cheeses, 1 in (2.54 cm)
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1 qt canola oil
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1 cup greek yogurt
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¼ bunch fresh cilantro
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1 lime, juiced
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1 clove garlic, minced
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1 pinch pul biber
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salt and pepper, to taste

Instructions

In a large heavy bottom pot, add olive oil and brown ground chicken over medium high heat until cooked through and nicely browned - about 5-7 minutes.
Add spices and stir to combine. Add onion, garlic, peppers and season with salt and pepper. Continue cooking until onion is softened, about 5 minutes. Add tomato paste and diced tomatoes - stir to combine.
Cook for 7-10 minutes, stirring constantly. Remove from heat and allow it to come to room temperature.
Make the yogurt sauce by adding all ingredients to a blender and blitzing until smooth, chill until serving.
Lay out your empanada shells and place a small piece of mozzarella in the center of each one.
Spoon a tablespoon or so of filling into each shell on top of the mozzarella - you want to be sure to not overfill or they will not close properly. Then, fold over the sides of the dough, and use a fork to crimp closed.
Add canola oil to a steep sided pot suitable for frying, and bring up 350°F.
Once heated adequately, carefully add 2-3 empanadas to the oil and fry up until golden brown.
Use a slotted spoon to remove from oil and onto a paper towel lined sheet tray to catch oil.
Sprinkle with salt while coming out of the oil and still hot to get it to stick.
Allow to cool slightly before serving. Empanadas can be held in a 300 degree oven to be kept warm for 10-15 minutes prior to service.