Chicken Empanadas II Recipe - Cooking Index
Chicken Empanadas II Recipe - Cooking Index
| 1 tablespoon | 15ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Chopped onions |
| Salt - to taste | ||
| Crushed red pepper - to taste | ||
| 1/2 lb | 227g / 8oz | Skinless chicken breast - finely chopped |
| 1 teaspoon | 5ml | Chopped garlic |
| 1/4 cup | 15g / 0.5oz | Sliced green onions |
| 1/4 cup | 36g / 1.3oz | Chopped black olives |
| 1/2 cup | 73g / 2.6oz | Chopped green pimento stuffed olives |
| 3 tablespoons | 45ml | Seedless raisins - soaked in warm water |
| For 10 minutes and drained | ||
| 2 | Hard-boiled eggs - finely chopped | |
| Empanada Dough | ||
| 1 cup | 237ml | Masa harina |
| 1/2 cup | 31g / 1.1oz | Flour |
| 1/2 cup | 31g / 1.1oz | Yellow cornmeal |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 tablespoon | 15ml | Lard |
| 1 cup | 237ml | Warm water |
For the 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.
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, raisins and eggs. Season with salt. Mix well.
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.
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.
This recipe yields about 1 1/2 dozen empanadas.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D27) - from the TV FOOD - NETWORK
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