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Roast Chicken Empanadas

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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.

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Roast Chicken Empanadas 1 Picture

Ingredients

  • Egg Wash:
  • 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
  • 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

Details

Servings 24
Preparation time 20mins
Cooking time 86mins
Adapted from BHG.com

Preparation

Step 1

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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