Tuesday, May 8, 2012

ROTD: Shredded Chicken Empanada's

Empanadas are no joke. The perfect food for a day like this, you can’t go wrong with a few bites of Shredded Chicken Empanada in your stomach, whether your headed to work, the beach or to lounge poolside, these babies can’t be beat when your serving these alongside some strong mixed libations…

1 TBS olive oil
½ cup chopped onions
Kosher Salt
Crushed red pepper flakes
½ lb skinless chicken breast, finely chopped
1 tsp chopped garlic
¼ cup sliced green onions
¼ cup chopped black olives
½ cup chopped green pimento stuffed olives
3 TBS seedless raisins, soaked in warm water for 10 minutes and drained
2 hard boiled eggs, finely chopped
Empanada dough, recipe follows

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 Kosher 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 Kosher salt.
Serve warm on a large platter. 
Garnish with parsley.
Yield: about 1 ½ dozen empanadas

Empanada Dough:
1 cup masa harina
½  cup flour
½ cup yellow cornmeal
½ tsp baking powder
1 tsp  Kosher salt
½ tsp fresh ground black pepper
1 TBS lard
1 cup warm water

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.

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