Roast Chicken Empanadas

Our empanada dough calls for rendered lard, which is a melted-down pig fat available at butchers and Mexican markets. Alternately, you can use drippings from cooking 2 slices of bacon, then add enough butter to make 3/4 cup.
Photo by Barbara B.
Adapted from bhg.com

PREP TIME

20

minutes

TOTAL TIME

86

minutes

SERVINGS

24

Empanadas

PREP TIME

20

minutes

TOTAL TIME

86

minutes

SERVINGS

24

servings

Adapted from bhg.com

Ingredients

  • 1

    recipe Empanada Dough

  • 2

    medium russet potatoes, peeled and chopped (2 cups)

  • 1

    apple, peeled and chopped (1 cup)

  • 1

    clove garlic, peeled

  • 1 1/2

    teaspoons curry powder

  • 1/2

    cup unsweetened coconut milk

  • 5 1/2

    teaspoons olive oil

  • 1

    teaspoon ground nutmeg

  • Kosher salt and freshly cracked black pepper

  • 1

    cup chopped cooked chicken

  • 1 1/2

    teaspoons chopped fresh cilantro

  • 1 1/2

    teaspoons grated Parmesan cheese

  • 1

    egg

  • 1

    tablespoon water

  • Egg Wash:

  • For egg wash, whisk together 1 egg and 1 tablespoon water in a small bowl.

  • Empanada Dough

  • Ingredients

  • 1

    cup milk

  • 3/4

    cup rendered lard*

  • 1

    tablespoon unsalted butter

  • 1

    package active dry yeast

  • 2 1/2

    cups all-purpose flour

  • 1/2

    teaspoon kosher salt

Directions

Directions Prepare Empanada Dough and let rise. Meanwhile, In a medium saucepan combine the potatoes, apples, garlic, curry powder, and coconut milk. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until tender. Remove from heat. Mash potato mixture with a fork. Fold in olive oil, nutmeg, salt, and pepper. Stir in chicken, cilantro, and Parmesan. Preheat oven to 425 degrees F. Line baking sheets with parchment paper; set aside. Divide the dough into 24 pieces by rolling into a long thin log and cutting into equal portions. Shape into balls. On a lightly floured surface, roll one ball into a 4-inch circle. Prick with a fork. Brush the edge very lightly with egg wash*, then spoon a slightly rounded tablespoon of filling onto the center. Gently fold in half. Press the edges closed with a fork. Transfer to prepared baking sheet. Repeat with remaining dough and filling. Prick each empanada once or twice with a fork. Bake until they begin to color, about 15 minutes. In a small bowl, whisk together egg and water. Remove from the oven, brush lightly with the egg wash. Return to the oven and bake until the empanadas are golden brown, about 1 to 3 minutes more. From the Test Kitchen Directions Bring the milk to a simmer in a small saucepan over medium heat. Remove from heat and add the lard and butter. Let stand until melted and mixture is around 105 degrees F to 115 degrees F (about 10 minutes). Add the yeast; stir to dissolve. Let stand for 10 minutes or until foamy. Mix 2 1/2 cups of the flour and salt together in a large bowl; make a well in the center. Pour the wet ingredients into the well. Using your hands or a wooden spoon, start pulling the flour into the wet ingredients until you've combined the wet and dry and made a ball of dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, kneading in remaining flour as needed. Place the dough into a buttered bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled, about 30 minutes. Punch dough down. If you can't find rendered lard, render the fat from 2 slices bacon and add enough butter to make 3/4 cup. Per serving: 152 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 14 mg chol., 99 mg sodium, 14 g carb., 1 g fiber, 1 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

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