Wednesday, January 22, 2014

Chicken Empanadas

Last night I made chicken empanadas, they were so delicious.  I used the empanada recipe for the dough and then the fajita recipe for the chicken on the inside and they were amazing.  Drizzle some queso and hot sauce over the top and you have it made.

2 1/4 cups unbleached all-purpose flour
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1 large egg
1/3 cup ice water (place it in the freezer before you start working)
1 tablespoon distilled white vinegar (helps achieve tender, flaky dough)

Place flour and salt in food processor bowl.
Pulse to blend.
Add butter and pulse until mixture resembles coarse meal.
Beat together egg, water, and vinegar in a small bowl with a fork.
Add to food processor bowl.
Pulse a few times, just until dough forms.
Remove dough from food processor.
Shape into a flat disk.
Chill in fridge, wrapped in plastic wrap, 1 hour.

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat.
Seal and toss the bag around to coat.
Marinate in the refrigerator. (I leave mine in for a few hours)
*Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.(I cut my meat into thin pieces)
After it has marinated heat your skillet and cook chicken until it is done!
Egg wash:
1 large egg
1 tablespoon water

Whisk together egg and water for egg wash.
Line a large baking sheet with parchment paper.
Remove dough from fridge and allow to rest 5 minutes at room temperature.
On a lightly floured surface, with a floured rolling pin, roll out dough as thin as you can – to about 1/8 inch thickness.
Cut twelve 4-inch circles (Scraps can be re-rolled.)
Place one heaping tablespoon meat mixture (I add some shredded cheese also) on one half of each circle, leaving a 1/2-inch border.
Brush egg wash on empty side of circle, fold dough over to make a half-circle and close edges, then crimp edges with a fork.
Arrange empanadas on the prepared baking sheet.
Brush with egg wash.
Bake 10 minutes.
Turn empanadas over, brush other side and bake 10 minutes longer, until lightly browned on both sides. Cool ten minutes on a wire rack before serving.

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