Recipes and Cooking Roast Chicken Empanadas Be the first to rate & review! By Marcus Samuelsson Updated on June 23, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Rise Time: 30 mins Bake Time: 16 mins Total Time: 40 mins Servings: 24 Jump to Nutrition Facts Ingredients 1 recipe Empanada Dough 2 medium russet potatoes, peeled and chopped (2 cups) 1 apple, peeled and chopped (1 cup) 1 clove garlic, peeled 1 ½ teaspoon curry powder ½ cup unsweetened coconut milk 5 ½ teaspoon olive oil 1 teaspoon ground nutmeg Kosher salt and freshly cracked black pepper 1 cup chopped cooked chicken 1 ½ teaspoon chopped fresh cilantro 1 ½ teaspoon grated Parmesan cheese 1 egg 1 tablespoon water Empanada Dough 1 cup milk ¾ cup rendered lard* 1 tablespoon unsalted butter 1 package active dry yeast 2 ½ cup all-purpose flour ½ teaspoon kosher salt Directions 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°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. Empanada Dough 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°F to 115°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. *Egg Wash: For egg wash, whisk together 1 egg and 1 tablespoon water in a small bowl. 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. * If you can't find rendered lard, render the fat from 2 slices bacon and add enough butter to make 3/4 cup. Rate it Print Nutrition Facts (per serving) 152 Calories 9g Fat 14g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 152 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 14mg 5% Sodium 99mg 4% Total Carbohydrate 14g 5% Total Sugars 1g Protein 4g Vitamin C 2.8mg 14% Calcium 21mg 2% Iron 0.9mg 5% Potassium 109mg 2% Folate, total 34.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.