Aye Aye aye!
We (meaning Douglas mainly on this one) made Empanadas a few weeks ago, they are yummy, relatively easy and good leftovers for lunch/dinner the next day! I don't know what's up with the underlying--computer is jacked. Sorry...
3-4 boneless, skinless chicken breasts cooked and shredded
1/4+ c chicken stock (or water)
½ red onion sliced
½ green pepper sliced
2 cloves garlic
3 Tbsp olive oil
Oregano to taste (about 1-2 tsp)
Cumin to taste (usually 2-3 Tbsp)
Chili powder to taste (2-3 tsp?)
4 c all purpose flour
1 Tbsp baking powder
½ tsp salt
1 egg yolk
1 whole egg
½ c milk
½ c butter softened (optional to increase it to 1 c)
In large skillet, heat oil on med-hi heat, sautee onion, pepper and garlic…when onions soft add chicken and cook more. Add seasonings to taste; stir in chicken stock and allow to simmer for 5-10 min. Add cornstarch to thicken to desired thickness (I prefer it pretty moist not runny or dry)
Preheat oven to 400 degrees. In large bowl mix in dry crust ingredients (flour, baking powder, salt). Mix in butter with pastry knife until well blended. Add in eggs and milk. Divide dough into 6 pieces and roll out each into circles.
Divide chicken mixture among crusts and fold crusts in half over stuffing, pinching edges and sealing them shut.
Bake for 15-25 min or until desired browness.
Serve with salsa, cheese, rice, sour cream, tostidos or pico.
Pico de Gallo:
medium tomatoes, chopped
½ onion, chopped finely
1/8-1/4 c fresh cilantro chopped
1 lime, juiced
Salt to taste
Mix all together to taste…marinate.