CHICKEN AND CORN EMPANADAS

Chicken and Corn Empanadas image

Yield makes 24

Number Of Ingredients 19

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Ingredients

1/4 cup olive oil
1 1/2 cups finely chopped white onion
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano, preferably Mexican
Coarse salt
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped green bell peppers
5 small ears corn, kernels removed (about 1 1/2 cups)
1 pound boneless, skinless chicken thigh meat, cut into 1/4-inch pieces
2 tablespoons dry white wine
6 ounces Monterey Jack cheese, shredded Empanada Dough (recipe follows), chilled
1 large egg, lightly beaten with 1 tablespoon water
4 cups all-purpose flour, plus more for kneading
2 teaspoons baking powder
1 teaspoon coarse salt
3/4 cup lard
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
Cold water (about 3/4 cup)
(makes enough dough for 24 empanadas)

Steps:

Heat the olive oil in a large skillet over medium heat. Add the onion, red pepper flakes, and oregano. Sauté, stirring occasionally, until lightly browned, about 4 minutes. Season with the salt. Cook for 1 minute. Add the red and green peppers and corn. Cook until the peppers soften and any liquid has evaporated, about 3 minutes.
To the same pan, add the chicken and wine, and season with salt. Cook until the chicken is just cooked through and almost all of the liquid has evaporated, about 3 minutes. Refrigerate the filling until chilled; stir in the cheese. The filling may be prepared and refrigerated, covered, for up to 2 days.
Fill a small bowl with cold water. Roll out the dough to a thickness of 1/8 inch. Using a 5-inch-diameter plate as a template, cut out 24 circles. Spoon about 1/4 cup chilled filling into the center of a circle, leaving a 1/2-inch border. Brush the border with cold water. Fold the dough over, stretching it slightly, to form a half-moon shape. Beginning at one end, press the edges together to seal, while trying to remove any air pockets. Press again to ensure the empanadas are well sealed. Using a fork or your fingers, crimp the edges to form a decorative edge. Repeat with the remaining circles and filling.
Brush the empanadas with egg wash, and refrigerate at least 30 minutes (but no longer than 1 day). Once filled, the empanadas may be frozen and baked later, without defrosting, in a preheated 350°F oven for 30 to 40 minutes.
Preheat the oven to 400°F. Line two baking sheets with parchment paper. Arrange the empanadas on the baking sheets. Bake until puffed and browned and the filling is bubbling inside, 15 to 20 minutes. Serve immediately.
Combine the flour, baking powder, and salt in a food processor fitted with the steel blade. Add the lard and butter, and pulse until the mixture is the texture of coarse meal. With the processor running, slowly add enough water to form a firm dough. Transfer to a lightly floured work surface, and knead until the dough comes together and becomes smooth. Wrap in plastic wrap, and chill for 1 hour.