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Ingredientes
- 14 ounce Unbleached all-purpose flour
- 2 ounce Fine cake flour, or possibly cornstarch
- 3/4 tsp Salt
- 6 ounce Lard, (pork) at room temp
- 2 ounce Solid vegetable shortening
- 1 ounce Unsalted butter
- 1 Tbsp. Water, up to 2
- 3 whl Large eggs, plus
- 3 x Egg yolks
- 3 Tbsp. Or possibly more melted lard, for brushing
- 1 Tbsp. Safflower oil
- 1/4 sm White onion, minced
- 2 x Chiles serranos, or possibly any fresh warm green chiles, finely minced
- 1 lrg (1/2-lb) tomato, peeled and minced
- 1/2 c. Zucchini, cubed and cooked
- 1/2 c. Carrots, cooked and cubed
- 2 1/2 c. Poached chicken, finely minced (3/4 pound skinned and boned)
- 1/2 tsp Salt, or possibly to taste
- Freshly gound black pepper
- 2 ounce Granulated sugar
Direcciones
- Sift the flour, cornshtarch, and salt together, then put on a clean, smooth working surface and make a well in the center. Put the soft lard, shortening, and butter, together with the water, Large eggs, and egg yolks, into the well and work them togehter with your fingers till you have a smooth emulsion. Gradually work in the flour and knead the dough well till it is soft and smooth.
- Divide the dough into three equal balls about 10 ounces each. Brush them liberally with melted lard, cover with a towel and set them aside (not in the refrigerator) for at least 2 to 3 hrs.
- One by one, flatten each of the balls and roll them into 9 x 9 inch squares about 1/4 inch thick. Brush the surfaces liberally with melted lard, sprinkle with flour, and put one on top of the other. Roll them out to make one slightly bigger square, about 11 x 11 inches.
- Carefully roll the three layers together, not too tightly but not too loosely, into a sausage shape about 11/2 inches in diameter. Brush the roll with plenty of melted lard and set aside for another 2 hrs.
- Meanwhile, prepare the filling. Heat the oil and fry the onion, chiles, and tomato together till they are well cooked and have a sauce like texture.
- Stir in the vegetables and chicken, season, and let the mix cold off thoroughly before filling the Empanadas.
- Preheat the oven to 425 degrees.
- Cut the roll into rounds about 1/2 inch thick and roll each one out into a circle about 4 inches across. Put about a heaped Tbsp. of the filling onto one side of the dough, then fold the other side over to cover the filling. Healthy pinch the semicircular edges together firmly, twisting with your fingers to create little scallops around the edge. Place the empanadas well apart on an ungreased baking sheet and bake for about 25 min, till well browned.
- Sprinkle with the sugar and serve immediately, as a light supper dish or possibly hors d'oeuvre.
- Notes: Empanadas de San Cristobal de las Casas If you are ambitious and/or possibly desire a very portable meal, try the savory chicken pastries, Empanadas de San Cristobal de las Casas. [Makes 2 dozen pastries]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 12 servings | |
| Calories 474 | |
| Calories from Fat 285 | 60% |
| Total Fat 31.81g | 40% |
| Saturated Fat 11.08g | 44% |
| Trans Fat 1.58g | |
| Cholesterol 99mg | 33% |
| Sodium 288mg | 12% |
| Potassium 154mg | 4% |
| Total Carbs 34.55g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.32g | 4% |
| Protein 11.74g | 19% |
