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This poor planner ended up with a whole, cooked, yet uneaten chicken last week. I decided to try something new. These chicken empanadas (meat-filled pastry) are “like homemade Hot Pockets–easy to eat and grab on the go,” as one of my taste-testers noted. I’m calling them empanadas because that is what I based my dough from, but these are probably nothing like an authentic empanada. They are, however, filling and delicious. Enjoy!
For the Dough
Ingredients
3 cups bread flour
1/2 tsp sea salt
1/2 cup butter
1 egg yolk
3/4 to 1 cup milk (any type)
1. Combine flour and salt in a food processor; pulse until well combined.
2. Add the butter; process until blended.
3. Add the egg yolk, then add the milk in small amounts; pulse until small dough clumps start to form.
4. Roll the dough into a couple of balls, flatten into disks, wrap in plastic, and chill in the refrigerator for about
30 minutes.
5. On a lightly floured surface, roll out the dough into a thin sheet (about 1/8″ thick) and cut out round disc shapes for empanadas (I used a wide drinking glass). If you are having trouble rolling your dough thin enough, cut your discs and then roll them out individually with your rolling pin.
6. Use the dough discs immediately or store in the refrigerator or freezer until ready to use.
For the Filling
Ingredients
4 cups cooked,shredded chicken
1/4-1/3 c. plain yogurt
2 T olive oil
1 onion, finely diced
1 clove garlic, minced
2 tsp cumin
1/4 tsp cayenne pepper
salt and pepper to taste
1. In a medium skillet, heat the olive oil over medium heat.
2. Add the onions and garlic. Saute until translucent and add 1 tsp. of the cumin and the cayenne.
3. Continue to cook onions and garlic until slightly golden.
4. Meanwhile, stir the yogurt and remaining cumin into the chicken.
5. Add the onion-garlic mixture to the chicken mixture. Stir to combine.
6. Season with salt and pepper.
7. Allow to cool before filling the dough or refrigerate until ready to use.
Assembly
Ingredients
1 egg–separated
1. Place 1-2 T. filling on top of each dough disk.
2. Moisten one edge of the disc with egg white.
3. Fold disc in half and crimp the edge of the empanada with a fork.
4. Brush each empanada with egg yolk for a golden, shiny appearance.
5. Place on cookie sheets.
Bake 20 minutes at 400°.
I’m pretty much a fan of anything wrapped in dough. What’s your favorite doughy recipe?
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