Chicken Empanadas

Recipe Ingredients

2		Boneless skinless chicken breasts - (8 oz ea)
1		Onion - quartered (small)
1		Bay leaf
		Salt - to taste
		Freshly-ground black pepper - to taste
		Water - to cover
1 tablespoon	15ml	Butter
3 cups	187g / 6.6oz	Flour - plus
1 tablespoon	15ml	Flour
1 3/4 cups	414ml	Milk - divided
1/2 cup	31g / 1.1oz	Minced onions
2 teaspoons	10ml	Chopped garlic
2 tablespoons	30ml	Chopped green onions, green part only
2 teaspoons	10ml	Finely-chopped fresh parsley leaves
1		Hot sauce
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Baking powder
6 tablespoons	90ml	Lard
1		Egg
		Solid vegetable shortening - for deep-frying

Recipe Instructions

Preheat the fryer.

Season the chicken with salt and pepper. Place the chicken in a shallow saucepan, over medium heat. Add the onions and bay leaf. Cover with water. Bring the liquid to a boil, reduce the heat to medium-low and simmer for about 15 minutes or until tender. Remove and discard the liquid. Cool the chicken.

In a small saute pan, over medium heat, melt 1 tablespoon of the butter. Stir in 1 tablespoon of the flour and cook for 1 minute. Whisk in the 1 cup of the milk. Season with salt and pepper. Cook until the mixture thickens, about 4 minutes. Remove from the heat and cool.

Dice the chicken into small pieces. In a food processor, fitted with a metal blade, add the diced chicken, minced onions, garlic, green onions and parsley. Process until the mixture is mixed well. Add enough of the milk sauce until the mixture is smooth and creamy. Season with hot sauce, salt and pepper. Set aside.

Sift the remaining 3 cups flour, salt, and baking powder into a mixing bowl. Cut in the lard unit it resembles coarse meal. In a small bowl, beat the egg with the remaining 3/4 cup milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 24 equal portions.

On a lightly floured surface, roll the dough pieces into thin rounds, about 3 inches in diameter. Put about 1 tablespoon of the mixture in the center of each round, fold over and crimp the edges with a fork. Heat the shortening in a deep pot or an electric deep-fryer to 360 degrees. Fry the pies, 2 to 3 at a time, until golden brown. Drain on paper towels and serve immediately.

This recipe yields 24 hand pies.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C10)

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