Best Chicken Empanada With Chorizo Raisins And Olives Recipe Epicuriouscom Recipes

EMPANADA DOUGH

Steps:

• Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
• Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
• Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour.

CHICKEN EMPANADAS

Steps:

• 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. Yield: about 1 1/2 dozen empanadas
• 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.
• Difficulty: Intermediate

CHICKEN CHORIZO SPANISH EMPANADA

Steps:

• Make the dough. Whisk the dry ingredients together, then mix in the eggs and shortening until you get crumbs the size of peas (or dipping dots). You can use an electric mixer fitted with the dough hook, or use your hands.
• Place a large piece of plastic wrap on your work surface. Dump the dough crumbles onto the plastic wrap and knead into a cylinder. Tightly cover with another piece of plastic wrap, maintaining the cylindrical shape. Refrigerate for an hour or so.
• While the dough cools, make the filling. Heat a large pot over medium. Once it's hot, add the olive oil, onions, green pepper, garlic and tomatoes. Saute for 10 minutes, or until the onions are soft and translucent. Add the chicken and ham and continue to saute until the chicken is almost cooked through.
• Add the wine and deglaze the bottom of the pot. Cover, reduce the heat to medium-low and simmer for about 20 minutes. Add the chorizo, piquillo peppers and green olives. Cover and continue simmering for another 14 minutes. Remove from heat and let rest until it comes to room temperature.
• Preheat the oven to 400°.
• Roll the dough out between two pieces of plastic wrap intil it's about 1/4-inch thick. Once your dough is rolled out, transfer it into an ungreased casserole dish (we used a large, 8″ by 11″ and 3″ deep dish). Cover the bottom and sides with dough, pushing it up the sides with your fingers if needed.
• Bake the bottom and sides for 15 minutes, then remove from oven and let come to room temperature. Reduce oven temperature to 350°.
• Add the filling to the casserole dish, then cover the top with the remaining dough (like a pie). Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Slice and serve with a big green salad.

QUICK CHICKEN AND OLIVE EMPAñADAS

Steps:

• Combine first 11 ingredients in heavy medium skillet. Cook over medium-high heat until chicken is cooked through, stirring occasionally, about 5 minutes. Transfer mixture to processor; grind coarsely. Transfer to medium bowl. Mix in breadcrumbs. Season filling to taste with salt and pepper. Refrigerate filling until cold, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Line baking sheet with foil; sprinkle with flour. Place gyoza wrappers on work surface. Lightly brush edge of each wrapper with beaten egg. Place heaping 1 teaspoon filling in center of each gyoza wrapper. Fold gyoza wrapper in half and crimp edges with tines of fork to seal. Transfer empanadas to prepared baking sheet. (Can be prepared 6 hours ahead. Cover empanadas and refrigerate.)
• Heat canola oil in heavy medium skillet over medium-high heat. Working in batches, add empanadas to oil and fry until golden brown, about 30 seconds per side. Drain empanadas on paper towels. Serve warm.
• *Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.