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Receta Chicken Empanadas Ii

Name: Chicken Empanadas Ii
Ingredients: 1 Tbsp. extra virgin olive oil; 1/2 c. minced onions Salt to taste Crushed red pepper to taste; 1/2 lb skinless chicken breast finely minced; 1 tsp minced garlic; 1/4 c. sliced green onions; 1/4 c. minced black olives; 1/2 c. minced green pimento stuffed olives; 3 Tbsp. seedless raisins soaked in hot water for 10 min and liquid removed; 2 x hard-boiled Large eggs finely minced; 1 c. masa harina; 1/2 c. flour; 1/2 c. yellow cornmeal; 1/2 tsp baking pwdr; 1 tsp salt; 1/2 tsp freshly-grnd black pepper; 1 Tbsp. lard; 1 c. hot water

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Ingredientes

1 Tbsp. extra virgin olive oil
1/2 c. minced onions Salt to taste Crushed red pepper to taste
1/2 lb skinless chicken breast finely minced
1 tsp minced garlic
1/4 c. sliced green onions
1/4 c. minced black olives
1/2 c. minced green pimento stuffed olives
3 Tbsp. seedless raisins soaked in hot water for 10 min and liquid removed
2 x hard-boiled Large eggs finely minced
1 c. masa harina
1/2 c. flour
1/2 c. yellow cornmeal
1/2 tsp baking pwdr
1 tsp salt
1/2 tsp freshly-grnd black pepper
1 Tbsp. lard
1 c. hot water

Direcciones

For the Empanada dough: In a mixing bowl combine the masa harina, flour, cornmeal and baking pwdr. Season with the salt and pepper and mix thoroughly. Cream in the lard and add in the water a little at a time, working the mix till all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and chill for about 20 min.
In a large saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the onions. Season with salt and crushed red pepper. Saute/fry for 2 min. Add in the chicken. Saute/fry for 2 to 3 min. Remove from the heat and turn into a mixing bowl. Add in the garlic, green onions, olives, raisins and Large eggs. Season with salt. Mix well.
On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process.
Preheat the fryer. Place about 1 Tbsp. of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment-lined baking sheet.
Fry in batches till golden, about 2 to 3 min. Remove and drain on paper towels. Season with salt. Serve hot on a large platter. Garnish with parsley.
This recipe yields about 1 1/2 dozen empanadas.
Yield: 1 1/2 dozen