CHICKEN CHIMICHURRI EMPANADA
Provided by Food Network
Time 11h50m
Yield 12 empanadas (4 to 6 servings)
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F.
- Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight.
- Heat saute pan with oil and saute the chicken with the salt until done. Add remaining 1/2 cup Chimichurri and set aside to cool to room temperature.
- Place 1 heaping tablespoon chicken mixture in center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling.
- Bake until browned, about 10 minutes.
- Stir flour and salt together in a bowl.
- Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
- Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
- Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
- Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs.
- Combine parsley, red peppers and garlic in a medium bowl.
- Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well.
- Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks.
PORK EMPANADAS
Tender pork turnovers. Filling can be used for almost anything else, such as taco filling. Can be frozen baked or unbaked. The pork and the empanada dough can be made ahead of time.
Provided by Michele O'Sullivan
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 16
Number Of Ingredients 15
Steps:
- To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
- To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
- Preheat oven to 375 degrees F (190 degrees C).
- After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork.
- Lightly grease a baking sheet.
- On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal.
- Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
- Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 15.4 g, Cholesterol 40.6 mg, Fat 12.6 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 4.7 g, Sodium 270.2 mg, Sugar 1.2 g
BAKED APPLE EMPANADAS
Small half-circle doughy dessert with apple-cinnamon filling. You can fill these with anything if you don't like apple. This is a good base recipe that can be altered any way you like! My family loves these!
Provided by nica36
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 9h25m
Yield 10
Number Of Ingredients 7
Steps:
- Mix butter and cream cheese together in a bowl. Stir in flour until dough comes together and forms into a ball. Cover tightly with plastic wrap and refrigerate 8 hours to overnight.
- Combine apples, sugar, cinnamon, and salt in a saucepan. Bring to a boil. Reduce heat and cover; cook, stirring frequently, until apples are the consistency of chunky applesauce, about 15 minutes. Remove from heat and cool to room temperature.
- Remove dough from the refrigerator and let sit at room temperature for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Divide dough into 10 pieces and roll into balls. Roll out each ball into a 3- to 4-inch circle with a rolling pin. Fill one side of the circle with apple filling. Moisten edges lightly with water. Fold dough over the filling and press edges together to seal.
- Arrange empanadas on the prepared baking sheet.
- Bake in the preheated oven until dough is golden, about 15 minutes.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 35.5 g, Cholesterol 67.5 mg, Fat 24.7 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 15.4 g, Sodium 197.5 mg, Sugar 14.5 g
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