You plan on having just one but you keep reaching out for more. I have to admit, they do take long to prepare but I promise you that they are worth the effort. For best results prepare the filling a day in advance so the cooked chicken absorbs all the seasoning and be sure to allow the dough to chill for at least 2 hours before rolling. I invested in a pressure cooker a decade ago and it has saved me so much time, especially in recipes that require multiple stages of cooking. You can also shave off some time by shaping the empanadas with an empanada press (you can order from Amazon or find them at your local kitchen supply store)
Ingredients- Step 1
1 egg, beaten.
2 tbsp milk
1/8 tsp salt
2 1/4 all purpose flour
1 1/2 tsp salt
1/2 cup cold butter, cut in cubes.
1 tbs apple cider or white vinegar
1/3 cup ice cold water
Instructions- Preparing Dough
Beat the egg and add milk and 1/8 tsp of salt, set aside.
In a medium bowl, add the flour, 1 1/2 tsp salt and combine with the cold butter until its crumbly – you can mix by hand by pinching the chunks of butter until it resembles a bread crumbs texture.
Add the egg mixture to the flour mixture, add vinegar and ice cold water and blend with a folk until combined.
Turn over onto a floured surface and gently bring together into a ball, do not kneed like a bread dough.
Wrap in plastic and refrigerate for 2 hour or up to 24 hrs (freeze if you have extra left over dough)
Ingredients –Step 2
1 small whole organic chicken.
3 celery stalks.
1 medium onion, cut in half.
3 Bay leaves.
2 tbsp Salt.
6 Pepper corns.
Instructions- Cooking Chicken/Broth
Place chicken in a large pot (preferably a pressure cooker) add the carrots, celery, onion, bay leaves, salt and pepper. Add water until the chicken is fully submerged. Close and lock the lid and allow to cook on low heat for 25-30 minutes or until chicken falls off of the bone.
Carefully strain chicken from the liquid (preserve liquid, this is the chicken broth)
Using two forks begin shredding the chicken, removing skin and bone. Moisten the chicken with 3/4 cup of the broth and set aside.
Return the bones, skin and vegetables back into the liquid, and allow to simmer for a few hours on very low heat. You can save this broth in a mason jar or any glass jar for future use.
Ingredients –Step 3
2 tbsp olive oil.
2 large onion, chopped.
3 Tbsp smoked paprika.
2 tbsp ground cumin.
1 tsp garlic powder.
1 tsp chilli powder.
2 tbsp cane sugar.
1/2 cup scallions, chopped.
2 eggs, beaten.
1/4 cup jalapeño pepper, chopped.
1 cup green olives, chopped (preferably Halkidiki olives and not canned)
1 egg, beaten (for brushing the empanadas).
Instructions- Preparing the Filling
Preheat oven 400 F (205 C).
In a heavy skillet, add olive oil and sauté onion until translucent.
Add the spices, sugar and continue to cook to release the flavours.
Remove from the heat and add the shredded chicken, scallions, beaten eggs and olives. Set aside.
Remove dough from refrigerator and roll dough out onto a floured surface, about 1/4 cm in thickness.
Using a round rim ( cookie cutter or wide glass) cut round discs and fill with 1 tbsp chicken filling, fold over the dough and seal the edges ( if you have an empanada press, use it, otherwise, you can press the edges with your fingers and then using the tips of the fork, press to decorate.
Brush with egg and bake for 25 minute or until they are golden in colour.