Best Mucho Macho Empanada Recipes

SIERRA EMPANADA

Steps:

• Put the quartered onion, tablespoon salt and 1/2 gallon water in a pot and bring to a boil. Add the chicken and simmer for 40 minutes. Remove the chicken and let cool, then shred.
• Put 1/4 cup olive oil and the diced onions in a pan and cook at medium-high heat until onions are translucent, 10 to 15 minutes. Meanwhile, put the chipotle, garlic and remaining 1/4 cup olive oil in a blender; blend, making sure to leave some little chunks. Add the shredded chicken to the sauteed onions, then add the chipotle mixture and crushed tomatoes. Mix well, then add black pepper and remaining 3 1/2 teaspoons salt. Mix and add chives. Let cool completely.
• Drop tablespoon-size portions of filling in the center of each dough disc and fold so that the empanadas look like half-moons. Make sure the edges are completely sealed to prevent the filling from coming out while baking.
• Preheat the oven to 400 degrees F.
• Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes.
• Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute.
• Add the butter and mix until blended, another 2 minutes.
• Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch.
• Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight.
• Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding.
• Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate the stack and refrigerate or freeze to use later.

EMPANADA MARISCADA

Steps:

• First prepare the dough. In a bowl mix flour with baking powder, sugar and salt. Make a well in the center of the flour and add egg, the sherry and the melted butter. Mix quickly with a spatula forming a smooth dough. Knead lightly and then place in the refrigerator for 1 hour. Place olive oil into a deep fryer and set at 370 degrees. Place mussels in a saucepan with 2 tablespoons dry white wine, cover with lid and place on heat, shaking from time to time - cook 2 minutes. Take mussels from shell, remove beard, finely slice mussels. Place clarified butter into a frypan and add green pepper and onion. Saute gently and then add raw shrimp and pimento - stir until shrimp is colored and then add crab and mussels. Season with salt, pepper and lemon thyme. Remove mixture from heat and allow to cool completely. Roll pastry dough out thinly. Cut pastry into 1 1/2-inch by 3-inch pieces. Brush with egg white and place a teaspoon of filling in the center of each. Dab your fingers in a little flour and fold pastry over and secure by pressing gently around edges. Drop 'empanadas' into the hot oil and cook 3 1/2 minutes or until puffed and golden. Turn them once. Place on serving dish and dust with freshly grated Parmesan cheese.