You will need:
- 2 cups all purpose flour
- 1 stick of unsalted butter, frozen, cubed
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 4 to 5 tablespoons milk
- 1 egg, lightly whisked
- Combine the flour, baking powder and salt.
- In a food processor pulse the flour with the cold butter until you get a crumbly mixture.
- Transfer to a bowl.
- Add the egg and milk and knead in to form a sort of dough.
- Dump the dough onto a lightly floured surface and bring together into a ball.
- Pat into a circle of 1-inch thickness, wrap and refrigerate for at least 30 minutes.
Spicy Chicken Empanadas
You will need:
- 1 onion, diced fine
- 2 cloves of garlic, minced
- 2 cups cooked chicken, shredded
- 2 chipotle peppers in adobo sauce, minced + 1 tablespoon adobo sauce
- 1 teaspoon cumin powder
- 1 egg separated
- 1/4 cup grated cheese
- 2 to 3 tablespoons chopped coriander
- 2 tablespoons oil
- salt and pepper to taste
- Empanada Dough
- Heat the oil in a heavy bottomed pan.
- Saute the onions and garlic until translucent.
- Add the chicken, chopped peppers, adobo sauce and cumin and toss to coat.
- Cook for a few minutes. If it gets too dry, add water to get the right consistency.
- Remove from heat and cool to room temperature.
- Mix the cheese and coriander into the chicken mixture.
- Remove the dough from the fridge and roll out to 1/8 inch thickness.
- Cut out 4-inch rounds.
- Place about a tablespoon of the filling a bit off center and spread to the edges leaving a 1/4-inch border.
- Brush the border with egg whites.
- Fold the dough over the filling and press the edges to seal.
- You can use a fork to make groove marks on the edges.
- Freeze the filled empanadas for 10 to 15 minutes.
- Preheat oven to 400 degrees and baked the empanadas for 20 to 25 minutes until golden brown and flaky.
- Cool for just a few minutes and serve immediately.
Thank you for joining me this week! I'll be back as soon as I can with another delicious recipe. Have a great week, and happy blogging to you all!