Chicken Empanadas
You can purchase premade Empanada dough but I prefer to make my own.
Using Kitchen aid or similar add flour, 1 tbls of Grumpy Creole seasoning and mix.
In a small bowl whisk the egg yolks with 3/4 cups of water. Add to the flour and continue mixing.
Add in more water/egg mixture as needed to get the dough to a smooth consistency.
Cover in a bowl with plastic wrap and refrigerate for an hour. When ready to use dough should be soft and smooth.
Gather the ingredients.
Place the chicken in a medium saucepan. Cover with chicken broth, add half of the remaining seasoning, bring it to a boil.
Once the liquid is boiling, lower to a simmer and cook until the chicken is cooked through, 15 to 20 minutes,
Remove from heat and let the chicken breasts cool in the broth.
Shred chicken into small pieces.
Moisten the shredded chicken with cooking liquid as needed. Set aside.
Heat the oil in a large skillet on medium heat. Add the onions, pepper and remaining seasoning. Stir to combine.
Cook over low heat until the onions are soft and transparent, and the mixture has a lively orange color, 15 to 20 minutes.
Remove the mixture from the heat and stir in the chicken and cheese.
Let the filling cool for at least 30 minutes. Some cooks choose to refrigerate overnight, but as long as the filling is not too hot, you can proceed to finish the filling and assemble the empanadas.
Once cooled add the hard-boiled eggs and olives to the filling.
Mix the egg yolk with the water. Set aside.
Divide the empanada dough into 10 to 15 golf ball-sized pieces. Roll each one into a smooth ball.
Let the divided dough rest for 5 minutes.
You can also use the pasta attachment on your kitchen and roll out to #2
Meanwhile, position a rack in the center of the oven and heat to 425 F.
On a lightly floured surface, cut each ball of rolled out dough into a circular shape of about 6 inches in diameter.
Spoon 2 to 3 tablespoons of filling into the middle of the circle. You want a good amount of chicken but not enough to overfill the disc of dough.
Lightly brush the edges of the dough along the bottom half of the circle with water/egg yolk.
Fold the top half of the circle over the filling to form a semicircle. Firmly press the edges together to seal.
Brush the pressed edge with water and fold the edge over itself, pinching and crimping as you go to make a braid-like effect or seal with the end of a fork.
Here is where I cheat and use an empanada press
Place empanadas on a lightly oiled baking sheet. Brush each empanada with the egg yolk and water mixture.
for 15 to 20 minutes or until golden brown and slightly puffed. Serve warm or at room temperature.
You can use Grumpy's Sweet Thai chili, Ancho, Green Chili or Chipotle hot sauce as a dipping sauce.
Enjoy !!!!
Ingredients
Directions
You can purchase premade Empanada dough but I prefer to make my own.
Using Kitchen aid or similar add flour, 1 tbls of Grumpy Creole seasoning and mix.
In a small bowl whisk the egg yolks with 3/4 cups of water. Add to the flour and continue mixing.
Add in more water/egg mixture as needed to get the dough to a smooth consistency.
Cover in a bowl with plastic wrap and refrigerate for an hour. When ready to use dough should be soft and smooth.
Gather the ingredients.
Place the chicken in a medium saucepan. Cover with chicken broth, add half of the remaining seasoning, bring it to a boil.
Once the liquid is boiling, lower to a simmer and cook until the chicken is cooked through, 15 to 20 minutes,
Remove from heat and let the chicken breasts cool in the broth.
Shred chicken into small pieces.
Moisten the shredded chicken with cooking liquid as needed. Set aside.
Heat the oil in a large skillet on medium heat. Add the onions, pepper and remaining seasoning. Stir to combine.
Cook over low heat until the onions are soft and transparent, and the mixture has a lively orange color, 15 to 20 minutes.
Remove the mixture from the heat and stir in the chicken and cheese.
Let the filling cool for at least 30 minutes. Some cooks choose to refrigerate overnight, but as long as the filling is not too hot, you can proceed to finish the filling and assemble the empanadas.
Once cooled add the hard-boiled eggs and olives to the filling.
Mix the egg yolk with the water. Set aside.
Divide the empanada dough into 10 to 15 golf ball-sized pieces. Roll each one into a smooth ball.
Let the divided dough rest for 5 minutes.
You can also use the pasta attachment on your kitchen and roll out to #2
Meanwhile, position a rack in the center of the oven and heat to 425 F.
On a lightly floured surface, cut each ball of rolled out dough into a circular shape of about 6 inches in diameter.
Spoon 2 to 3 tablespoons of filling into the middle of the circle. You want a good amount of chicken but not enough to overfill the disc of dough.
Lightly brush the edges of the dough along the bottom half of the circle with water/egg yolk.
Fold the top half of the circle over the filling to form a semicircle. Firmly press the edges together to seal.
Brush the pressed edge with water and fold the edge over itself, pinching and crimping as you go to make a braid-like effect or seal with the end of a fork.
Here is where I cheat and use an empanada press
Place empanadas on a lightly oiled baking sheet. Brush each empanada with the egg yolk and water mixture.
for 15 to 20 minutes or until golden brown and slightly puffed. Serve warm or at room temperature.
You can use Grumpy's Sweet Thai chili, Ancho, Green Chili or Chipotle hot sauce as a dipping sauce.
Enjoy !!!!
