Roast Chicken Empanadas
recipe Empanada Dough
medium russet potatoes, peeled and chopped (2 cups)
apple, peeled and chopped (1 cup)
clove garlic, peeled
teaspoons curry powder
cup unsweetened coconut milk
teaspoons olive oil
teaspoon ground nutmeg
Kosher salt and freshly cracked black pepper
cup chopped cooked chicken
teaspoons chopped fresh cilantro
teaspoons grated Parmesan cheese
- Prepare Empanada Dough and let rise. Meanwhile, In a medium saucepan combine the potatoes, apples, garlic, curry powder, and coconut milk. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until tender. Remove from heat. Mash potato mixture with a fork. Fold in olive oil, nutmeg, salt, and pepper. Stir in chicken, cilantro, and Parmesan.
- Preheat oven to 425 degrees F. Line baking sheets with parchment paper; set aside. Divide the dough into 24 pieces by rolling into a long thin log and cutting into equal portions. Shape into balls. On a lightly floured surface, roll one ball into a 4-inch circle. Prick with a fork. Brush the edge very lightly with egg wash*, then spoon a slightly rounded tablespoon of filling onto the center. Gently fold in half. Press the edges closed with a fork. Transfer to prepared baking sheet. Repeat with remaining dough and filling.
- Prick each empanada once or twice with a fork. Bake until they begin to color, about 15 minutes. In a small bowl, whisk together egg and water. Remove from the oven, brush lightly with the egg wash. Return to the oven and bake until the empanadas are golden brown, about 1 to 3 minutes more.
From the Test Kitchen
For egg wash, whisk together 1 egg and 1 tablespoon water in a small bowl.
cup rendered lard*
tablespoon unsalted butter
package active dry yeast
teaspoon kosher salt
- Bring the milk to a simmer in a small saucepan over medium heat. Remove from heat and add the lard and butter. Let stand until melted and mixture is around 105 degrees F to 115 degrees F (about 10 minutes). Add the yeast; stir to dissolve. Let stand for 10 minutes or until foamy.
- Mix 2 1/2 cups of the flour and salt together in a large bowl; make a well in the center. Pour the wet ingredients into the well. Using your hands or a wooden spoon, start pulling the flour into the wet ingredients until you've combined the wet and dry and made a ball of dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, kneading in remaining flour as needed. Place the dough into a buttered bowl, cover with a damp cloth, and let rise in a warm, draft-free place until doubled, about 30 minutes. Punch dough down.
From the Test Kitchen
If you can't find rendered lard, render the fat from 2 slices bacon and add enough butter to make 3/4 cup.
Nutrition Facts(Roast Chicken Empanadas)
- Per serving:
- 152 kcal cal.,
- 9 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 14 mg chol.,
- 99 mg sodium,
- 14 g carb.,
- 1 g fiber,
- 1 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Test Kitchen Tip
Our empanada dough calls for rendered lard, which is a melted-down pig fat available at butchers and Mexican markets. Alternately, you can use drippings from cooking 2 slices of bacon, then add enough butter to make 3/4 cup.