Empanada (pronounced em-pah-NA-dah)
2 1/2 cups flour
1 teaspoon salt
1/2 gram margarine
1/2 cup milk
On a clean work surface pile on the flour. Shape it into a volcano with a small hole at the top. Sprinkle on the salt and mix well with your hands. Form another volcano and add in the margarine. Mix well until you have small balls. Form into one more volcano and slowly add the milk a little at a time and work dough until it forms a ball. Wrap and put in the fridge for 1/2 hour.
In the meantime prepare the filling.
1 cup rotisserie chicken, shredded and uncooked
handful of red pepper
handful of red onion
1 hard boiled egg, chopped
handful of raisins
salt/pepper to taste
1 tablespoon of parlsey
There were no exact measurements here. We just eye balled what looked about right. Is Carlos part Italian? That's how I cook! A little of this and a ltitle of that
In a large skillet with hot oil fry the chicken. Then add in the onion until they are carmelized. Next the red pepper and spices. Once the red pepper is soft add in the hard boiled egg and rasins. You are now ready to roll out the dough.
Preheat oven to 350
On a flour surface roll out the dough until it's pretty thin. I would say as thin as a tortilla would be. I used a standard size everyday bowl to make circles and cut them out. Line the rim with egg wash and fill generously with the chicken mixture. Fold one side over and pinch the edges. Next take a fork and make marks all along the folded edge. Brush with egg wash and set on baking sheet. Repeat this step for the rest of the dough/chicken mixture. This will make about 4 to 5 Empanadas. Bake for 20 minutes or until golden brown.
2 1/2 cups flour
1 teaspoon salt
1/2 gram margarine
1/2 cup milk
On a clean work surface pile on the flour. Shape it into a volcano with a small hole at the top. Sprinkle on the salt and mix well with your hands. Form another volcano and add in the margarine. Mix well until you have small balls. Form into one more volcano and slowly add the milk a little at a time and work dough until it forms a ball. Wrap and put in the fridge for 1/2 hour.
In the meantime prepare the filling.
1 cup rotisserie chicken, shredded and uncooked
handful of red pepper
handful of red onion
1 hard boiled egg, chopped
handful of raisins
salt/pepper to taste
1 tablespoon of parlsey
There were no exact measurements here. We just eye balled what looked about right. Is Carlos part Italian? That's how I cook! A little of this and a ltitle of that
In a large skillet with hot oil fry the chicken. Then add in the onion until they are carmelized. Next the red pepper and spices. Once the red pepper is soft add in the hard boiled egg and rasins. You are now ready to roll out the dough.
Preheat oven to 350
On a flour surface roll out the dough until it's pretty thin. I would say as thin as a tortilla would be. I used a standard size everyday bowl to make circles and cut them out. Line the rim with egg wash and fill generously with the chicken mixture. Fold one side over and pinch the edges. Next take a fork and make marks all along the folded edge. Brush with egg wash and set on baking sheet. Repeat this step for the rest of the dough/chicken mixture. This will make about 4 to 5 Empanadas. Bake for 20 minutes or until golden brown.
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