Side Pannel
Savory Pastries Filled with Chicken (Empanadas)
Savory Pastries Filled with Chicken (Empanadas)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Appetizers
Ingredients List
- ---------------------------------THE DOUGH---------------------------------
- 14 oz Unbleached all-purpose flour
- 2 oz Fine cake flour; or
- -cornstarch
- 3/4 ts Salt
- 6 oz Lard; (pork) at room temp
- 2 oz Solid vegetable shortening
- 1 oz Unsalted butter
- 1 tb Water; up to 2
- 3 Whole eggs; plus
- 3 Egg yolks
- 3 tb Or more melted lard; for
- -brushing
Directions
THE FILLING
1 tb Safflower oil
1/4 sm White onion; chopped
2 Chiles serranos; or any
-fresh hot green chiles,
-finely chopped
1 lg (1/2-lb) tomato; peeled and
-chopped
1/2 c Zucchini; cubed and cooked
1/2 c Carrots; cooked and cubed
2 1/2 c Poached chicken; finely
-chopped (3/4 lb. skinned
-and boned)
1/2 ts Salt; or to taste
Freshly gound black pepper
THE TOPPING
2 oz Granulated sugar
Sift the flour, cornshtarch, 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 togehter 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 425 degrees.
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]
1 tb Safflower oil
1/4 sm White onion; chopped
2 Chiles serranos; or any
-fresh hot green chiles,
-finely chopped
1 lg (1/2-lb) tomato; peeled and
-chopped
1/2 c Zucchini; cubed and cooked
1/2 c Carrots; cooked and cubed
2 1/2 c Poached chicken; finely
-chopped (3/4 lb. skinned
-and boned)
1/2 ts Salt; or to taste
Freshly gound black pepper
THE TOPPING
2 oz Granulated sugar
Sift the flour, cornshtarch, 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 togehter 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 425 degrees.
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]
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