Grana Padano Empanadas

We love empanadas at our house, and lately I've been making lots of gluten free ones for my son. His favorite filling is apple (so think like a mini apple pie). However, I prefer empanadas with the traditional dough, and the pre-made dough discs are sold in grocery stores. It's usually with the Spanish/ethnic foods in the freezer aisle. I just thaw them for a few hours or overnight and they are ready for use. 

This time I decided to make a savory filling with Grana Padano cheese and chicken. The chicken is first poached in a Spanish-inspired broth with paprika, garlic, bay leaf and parsley. The Grana Padano is creamy and melty with a delicate flavor. This popular Italian cheese is one of the Legends from Europe products. I added corn for a pop of sweetness. 

EMPANADAS WITH CHICKEN, GRANA PADANO & CORN


2 boneless, skinless chicken breasts
2 garlic cloves, smashed
1/4 cup chopped fresh parsley
1 bay leaf
1/2 tsp paprika
1/2 tsp black pepper
3 cups chicken stock
3 cups grated Grana Padano cheese
1 can of corn kernels, 15 oz
1 large tomato, diced
1/4 tsp dried thyme leaves
1/4 tsp garlic powder
1/4 tsp sea salt (or to taste)
25 empanada dough discs
1 egg


1. In a medium pot, place chicken breasts, garlic, parsley, bay leaf, paprika, black pepper and chicken stock. The stock liquid should cover the chicken, if not add more until it does. Bring to a boil over medium heat. Reduce heat to medium-low, cover and let simmer until chicken is fully cooked through, about 10 to 12 minutes.
2. Remove chicken from pot and chop into small pieces, In a large bowl, combine chicken, Grana Padano, corn, tomato, thyme, garlic powder and sea salt. Mix well.
3. Preheat oven to 375 degrees F.
4. Fill each empanada dough disc with chicken and Grana Padano filling. Moisten edge of disc with water. Fold dough over, press and seal edge with a fork. Place empanadas on a baking sheet, about 2 inches apart. You should be able to fit about 8-10 per baking sheet, so bake in batches.

5. In a small bowl, beat egg. Brush the top of each empanada with egg wash. Place in oven and bake until tops are golden brown, about 15 minutes. Serve warm.

Makes 25 empanadas.


To see another delicious recipe using Grana Padano cheese, check out my Grana Padano Grilled Cheese. To learn more about Grana Padano, visit legendsfromeurope.com.

The Best Grilled Cheese!

Yes, this tastes as good as it looks! My Grana Padano Grilled Cheese with Caramelized Onions and Arugula is a gooey, yummy sandwich. What makes this grilled cheese sandwich the best? The Grana Padano, of course! It is creamy with a delicate flavor, and together with the sweet onions and peppery arugula, makes this one of the best sandwiches I've ever had.

Grana Padano is a cheese from northern Italy's Po Valley, that is aged for between 9 and 16 months. It has a grainy texture and a mild taste, and is perfect for grilled cheeses because it's so creamy when melted. I located it easily at the cheese counters in two of my local grocery stores.


GRANA PADANO GRILLED CHEESE with CARAMELIZED ONIONS & ARUGULA

4 tbsp extra virgin olive oil
2 large white onions, sliced thin
1/4 tsp sea salt
2 tbsp white wine
1/4 cup mayonnaise
1 tbsp chopped fresh basil
1/4 tsp garlic powder
8 slices multi grain bread
1/4 cup butter, softened
1 1/2 cups grated Grana Padano cheese
4 thick slices of tomato
1 cup baby arugula


1. In a medium pan, heat olive oil over medium heat. Add the onions and sea salt. Let cook, stirring often. Add the white wine to deglaze the pan when necessary. The onions should be caramelized after about 25 minutes. They should a rich brown color.
2. In a small bowl, mix mayonnaise, basil and garlic powder to make basil aioli. Spread on one side of each slice of bread. Butter the other side of each slice.
3. To build sandwiches: Put some of the grated Grana Padano on top of the basil aioli spread on 4 bottom slices. Then layer caramelized onions, tomato, arugula, then more Grana Padano. Place tops of bread on, buttered side up.
4. Heat a grill pan over medium-low heat. Grill sandwiches until bottom is golden brown. Press down on sandwich with a spatula. Flip sandwiches carefully and cook until bottom is brown and cheese is melted. Serve immediately.

Makes 4 sandwiches.


Let me know if you try this recipe and how much you love it! If you want to learn more about Grana Padano cheese, visit http://legendsfromeurope.com/.