1 egg combined with 2 tablespoon water for egg wash
Instructions
Empanada Dough-
Combine the flour and salt in a mixing bowl.
Incorporate the chilled lard in the flour until the dough resembles coarse cornmeal. Work quickly for tender results.
Cut the butter into big chunks and flatten each piece in the dough. This process will create a flakier crust.
Sprinkle 8 tablespoons of ice-cold water and mix until the dough is just coming together. Add additional water if the dough seems dry.
Gather the dough and press into a flat disc. Wrap in plastic wrap and chill for 30 minutes.
While the dough is chilling make the filling.
Meat Filling-
On medium-low heat sauté the onions and jalapeño until the onions are golden brown. Add roasted chicken and raisins, and stir to combine. Check the filling for salt and pepper.
Empanada-
Pre heat the oven to 400 degrees.
Lightly flour a rolling-pin and counter. Roll the chilled pastry dough into 1/8 of an inch dish or rectangle.
Using a 4 inch cookie or biscuit cutter, cut out circles of dough. Re-roll the scraps and continue making circles until the dough is used, approximately 20-25.
Spoon 1 tsp of filling on each circle. Apply egg wash on the edges of the border.
Fold the dough over in half to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with a fork.
Place the empanadas on a parchment lined baking sheet and brush the tops with egg wash.
Bake for 20-25 minutes until the pastry is golden brown.
Serve warm with Jalapeno Cream Sauce.
Originally Submitted
10/8/2012
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