Chicken Empanadas II

By á-170456

Ingredients

• EMPANADA DOUGH:
• 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
• 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

Details

Servings 1

Preparation

Step 1

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.