Chicken PicadilloEmpanadas

• Difficulty3/5
• Prep time10 mins
• Cook time30 mins
• Serves4 - 6
• HardwoodHickory

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

• 1 lb chicken, shredded
• 2 carrots
• 2 stalks celery
• 1 tbsp vegetable oil

• Salt and Pepper
• 1/4 cup water
• 1 tsp chicken bouillon
• 1 small can tomato juice

• 1 egg, scrambled
• 2 rolls pie crust
• 1 large oven safe pan

• 1 lb chicken, shredded
• 2 carrots
• 2 stalks celery
• 1 tbsp vegetable oil
• Salt and Pepper
• 1/4 cup water

• 1 tsp chicken bouillon
• 1 small can tomato juice
• 1 egg, scrambled
• 2 rolls pie crust
• 1 large oven safe pan

Start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Then turn 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 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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