chicken empanadas

Name: Chicken Empanadas
Prep time: 35 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil; 1/2 cup(s) onion, chopped; - salt; - crushed red pepper; 1/2 pound(s) chicken breast, boneless, skinless, finely chopped; 1 teaspoon(s) garlic, chopped; 1/4 cup(s) green onions, sliced; 1/4 cup(s) black olives, chopped; 1/2 cup(s) pimento stuffed green olives, chopped; 3 tablespoon(s) seedless raisins, soaked in warm water for 10 minutes; ## EMPANADA DOUGH; 1 cup(s) masa harina; 1/2 cup(s) flour; 1/2 cup(s) yellow cornmeal; 1/2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 teaspoon(s) black pepper, freshly ground; 1 tablespoon(s) lard; 1 cup(s) warm water

(1 RATING)

16 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Aug 10, 2014

Posted for play in Culinary Quest!

Rate

prep time 35 Min

cook time 25 Min

method Pan Fry

yield 6 serving(s)

Ingredients

1 tablespoon olive oil
1/2 cup onion, chopped
- salt
- crushed red pepper
1/2 pound chicken breast, boneless, skinless, finely chopped
1 teaspoon garlic, chopped
1/4 cup green onions, sliced
1/4 cup black olives, chopped
1/2 cup pimento stuffed green olives, chopped
3 tablespoons seedless raisins, soaked in warm water for 10 minutes
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 black pepper, freshly ground
1 tablespoon lard
1 cup warm water

How To Make chicken empanadas

Step 1

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.

Step 2

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, and raisins. Season with salt. Mix well.
Step 3

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.
Step 4

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.
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