CookEatShare is also available in English
Cerrar

Receta Chicken And Corn Empanadas With Guillermo

click to rate
0 votos | 1842 views
Raciónes: 1

Ingredientes

  • 1/4 c. extra virgin olive oil
  • 1 1/2 c. finely-minced white onion
  • 1 tsp red pepper flakes
  • 1 tsp oregano (preferably Mexican)
  • 1/2 c. finely-minced red bell pepper
  • 1/2 c. finely-minced green bell pepper
  • 1 1/2 c. fresh corn kernels - (5 small ears)
  • 1 lb boneless skinless chicken thigh meat cut 1/4" pcs
  • 2 Tbsp. dry white wine Coarse salt to taste
  • 6 ounce Monterey Jack cheese shredded
  • 1 lrg egg lightly beaten with
  • 1 Tbsp. water
  • 4 c. all-purpose flour plus more
  • 2 tsp baking pwdr
  • 1 tsp coarse salt
  • 3/4 c. lard see * Note
  • 3/4 c. unsalted butter - (1 1/2 sticks)
  • 3/4 c. cool water - (about)

Direcciones

  1. * Note: You can substitute pure vegetable shortening for lard, if you like.
  2. Make the Empanada Dough: Combine flour, baking pwdr, and salt in the bowl of a food processor fitted with the steel blade. Add in lard and butter, and pulse till it is the texture of coarse meal. With the processor running, slowly add in sufficient water to create a hard dough. Transfer to a lightly floured work surface, and knead till the dough comes together and is smooth. Wrap dough in plastic wrap, and refrigeratefor 1 hour.
  3. Heat 1/4 c. extra virgin olive oil in a large skillet over medium heat. Add in the onion, red-pepper flakes, and oregano. Saute/fry, stirring occasionally, till lightly browned, about 4 min. Season with salt. Cook for 1 minute. Add in red and green peppers and corn. Cook till the peppers soften and any liquid has evaporated, about 3 min.
  4. To the same pan, add in the chicken, wine, and salt. Cook till chicken is just cooked through and almost all liquid has evaporated, about 3 min. Chill filling till chilled; stir in cheese. The filling may be prepared and refrigerated, covered, for up to 2 days.
  5. Fill a small bowl with cool water. Roll out dough to a 1/8-inch thickness. Using a 5-inch plate as a template, cut out 24 circles. Spoon about 1/4 c. chilled filling into the center of a circle, leaving a 1/2-inch border. Brush border with cool water. Fold the dough over, stretching it slightly, to create 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 which empanadas are well sealed. Using a fork or possibly your fingers, crimp the edges to create a decorative edge. Repeat with remaining circles.
  6. Brush the empanadas with egg wash, and chill at least 30 min but no longer than 1 day. (Once filled, the empanadas may be frzn and baked later, without defrosting, in a preheated 350 degree oven for 30 to 40 min.)
  7. Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Arrange empanadas on baking sheets. Bake till puffed and browned, and filling is bubbling inside, 15 to 20 min. Serve immediately.
  8. This recipe yields 24 empanadas.
  9. Yield: 24 empanadas
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment