Friday, December 11, 2009
These are the tastiest things ever. Empanada's are meat pies, they can be filled with beef,chicken or pork. They remind me of pizza pocket but way better.I made them for a appetizer for dinner one night and my dad just ate the Empanadas and not dinner. It has a nice flaky dough and it's really easy!
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tablespoon distilled white vinegar
Preparation: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.
Take dough out of the fridge and roll out into 1/4-1/2 inch thickness on a floured work surface. Using a round cookie cutter(any size you would like)cut the dough and put on a cookie sheet with parchment paper on it or a slipmat.
4 thawed chicken breasts
1/2 cup of chopped onions
1 tsp of minced garlic
1/4 tsp of cayenne pepper
1/4 tsp of chili pepper
2 tbsp of olive oil
shredded Mexican cheese(however much your heart desires)
In a large pan over a medium heat pour olive oil in. Then add chicken and put lid on for about 5 minutes. Remove lid flip chicken over and put lid back on and allow it to be almost fully cooked. Then remove chicken and cut into small pieces. Put the chicken back into the pan and turn heat back on. Then put all other ingredients in except for cheese and stir then allow to simmer for another 5 minutes. Take it off the heat. With a spoon scoop chicken filling onto empanada dough circles right in the center.Sprinkle cheese on top. Fold one side over the other and seal. Then put the empanadas in the oven for 15 to 20 minutes at 400 degrees. Let cool and ta-da!