Savory Pastries Filled With Chicken (Empanadas)

Recipe Ingredients

		The Dough
14 oz	397g	Unbleached all-purpose flour
2 oz	56g	Fine cake flour - or cornstarch
3/4 teaspoon	3.8ml	Salt
6 oz	170g	Lard - (pork) at room temp
2 oz	56g	Solid vegetable shortening
1 oz	28g	Unsalted butter
1 tablespoon	15ml	Water - up to 2
3		Eggs - plus
3		Egg yolks
3 tablespoons	45ml	Or more melted lard - for brushing
		The Filling
1 tablespoon	15ml	Safflower oil
1/4 tablespoon	3.8ml	White onion - chopped (small)
2		Chiles serranos - or any fresh
		Hot green chiles - finely chopped
1		-- (1/2-lb) tomato, (large) peeled and chopped
1/2 cup	118ml	Zucchini - cubed and cooked
1/2 cup	55g / 1.9oz	Carrots - cooked and cubed
2 1/2 cups	156g / 5.5oz	Poached chicken - finely chopped (3/4 lb. Skinned, boned)
1/2 teaspoon	2.5ml	Salt - or to taste
		Black pepper, freshly ground
		The Topping
2 oz	56g	Granulated sugar

Recipe Instructions

Sift the flour, cornstarch, and salt together, then put on a clean, smooth working surface and make a well in the center. Put the soft lard, shortening, and butter, together with the water, eggs, and egg yolks, into the well and work them together with your fingers until you have a smooth emulsion. Gradually work in the flour and knead the dough well until it is soft and smooth.

Divide the dough into three equal balls about 10 ounces each. Brush them liberally with melted lard, cover with a towel and set them aside (not in the refrigerator) for at least 2 to 3 hours.

One by one, flatten each of the balls and roll them into 9 x 9 inch squares about 1/4 inch thick. Brush the surfaces liberally with melted lard, sprinkle with flour, and put one on top of the other. Roll them out to make one slightly bigger square, about 11 x 11 inches.

Carefully roll the three layers together, not too tightly but not too loosely, into a sausage shape about 11/2 inches in diameter. Brush the roll with plenty of melted lard and set aside for another 2 hours.

Meanwhile, prepare the filling. Heat the oil and fry the onion, chiles, and tomato together until they are well cooked and have a sauce like texture. Stir in the vegetables and chicken, season, and let the mixture cool off thoroughly before filling the Empanadas.

Preheat the oven to 425F.

Cut the roll into rounds about 1/2 inch thick and roll each one out into a circle about 4 inches across. Put about a heaped tablespoon of the filling onto one side of the dough, then fold the other side over to cover the filling. Pinch the semicircular edges together firmly, twisting with your fingers to form little scallops around the edge. Place the empanadas well apart on an ungreased baking sheet and bake for about 25 minutes, until well browned.

Sprinkle with the sugar and serve immediately, as a light supper dish or hors d'oeuvre.

Notes: Empanadas de San Cristobal de las Casas. If you are ambitious and/or desire a very portable meal, try the savory chicken pastries, Empanadas de San Cristobal de las Casas.

Makes 2 dozen pastries

Source:
Mexican Regional Cooking by Diana Kennedy

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