Chicken Curry Empanadas

When my mother-in-law was here to help take care of the kids, her friends taught her to make curry puffs with Betty Crocker Pie Crust mix. Whenever the craving strikes, she would send me to Lucky to pick up a box for her. She can whip up these comfort snack in no time. What’s a trip to Lucky in exchange for yummy curry puffs?! I was always quick to oblige.

Betty Crocker to the rescue!

With leftover fillings from making spiral curry puffs, I decided to take a shortcut with Betty Crocker this time and make empanadas. While there are many cultures across the globe, when it comes to food, we have so much in common. We call these turnovers curry puffs in Singapore; the Latin American call them empanadas, and the British call them hand pies. I am calling mine Chicken Curry Empanadas 😉.

Betty Crocker Pie Crust Mix is indeed a huge time saver. Measure the mix, stir in a little water, and the dough is ready! Best of all, stick the empanadas into the oven, and there is no need for greasy deep frying!

Yum 😋

Ingredients

Dough

Adjust the dough mix proportionally depending on the amount of filling you have.

  • 1 cup Betty Crocker Pie Crust Mix
  • 2 Tbsp cold water
  • 1/2 tsp sugar

Filling

Directions

  1. Preheat oven to 450 degrees F.
  2. Mix all the dough ingredients together until a dough ball forms.
  3. Divide into portions of about 40g each.
  4. Roll individual portions into a ball.
  5. Flatten a dough ball and roll into a flat disc.
  6. Add a tablespoon of filling and a piece of egg.
  7. Fold the dough over into a half moon and pinch the edges.
  8. Arrange the filled empanadas neatly on a baking tray.
  9. Bake in 450 degrees F oven until the crust is golden brown. About 8-10 mins.
  10. Remove from oven and serve warm.
Served in my mother-in-law’s heirloom enamel plate 😊
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