Food Network: Chicken Empanadas

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Chicken Empanadas
Recipe courtesy Emeril Lagasse, 2000

Ingredients
1 tablespoon olive oil
1/2 cup chopped onions
Salt
Crushed red pepper
1/2 pound skinless chicken breast, finely chopped
1 teaspoon chopped garlic
1/4 cup sliced green onions
1/4 cup chopped black olives
1/2 cup chopped green pimento stuffed olives
3 tablespoons seedless raisins, soaked in warm water for 10 minutes and drained
2 hard boiled eggs, finely chopped

Empanada dough, recipe follows

Directions
In a large saute pan, over medium heat, add the oil.
When the oil is hot, add the onions. Season with salt and crushed red pepper.
Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the
heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins
and eggs. Season with salt. Mix well. On a floured surface, roll the dough out
to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into
individual circles. Press the remaining dough together and repeat the above
process. Preheat the fryer. Place about 1 tablespoon of the filling in the
center of each circle. Lightly wet the edges of the dough with water. Fold the
dough over, forming a half-moon, using your fingers, seal the edges completely and
crimp the sides of the dough. Place the finished empanadas on a parchment lined

baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove
and drain on paper towels. Season with salt. Serve warm on a large platter.
Garnish with parsley. Yield: about 1 1/2 dozen empanadas

Ingredients
EMPANADA DOUGH
1 cup masa harina
1/2 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon lard
1 cup warm water

Directions
In a mixing bowl combine the masa harina, flour,
cornmeal and baking powder. Season with the salt and pepper and mix thoroughly.
Cream in the lard and add the water a little at a time, working the mixture until
all is completely incorporated. Using your hands, form the dough into a log about
12 inches long by 3 inches across and refrigerate for about 20 minutes.