Chicken Empanadas II

Chicken Empanadas II
Chicken Empanadas II

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1/2

    cup chopped onions

  • Salt to taste

  • Crushed red pepper to taste

  • 1/2

    pound skinless chicken breast finely chopped

  • 1

    teaspoon chopped garlic

  • 1/4

    cup sliced green onions

  • 1/4

    cup chopped black olives

  • 1/2

    cup chopped green pimento stuffed olives

  • 3

    tablespoons seedless raisins soaked in warm water

  • for 10 minutes and drained

  • 2

    hard-boiled eggs finely chopped

  • EMPANADA DOUGH:

  • 1

    cup masa harina

  • 1/2

    cup flour

  • 1/2

    cup yellow cornmeal

  • 1/2

    teaspoon baking powder

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 1

    tablespoon lard

  • 1

    cup warm water

Directions

For the Empanada dough: In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Sauté for 2 minutes. Add the chicken. Sauté for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment-lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. This recipe yields about 1 1/2 dozen empanadas.

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