Name: Chicken Chimichurri Empanada
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT11H50M0.000S
Yield: 12 empanadas (4 to 6 servings)
Ingredients: 2 pounds chicken thighs, cubed into small pieces; 1 1/2 cups Chimichurri, recipe follows; 1 tablespoon oil; Pinch salt; 12 Empanada Discs, recipe follows; 4 cups all-purpose flour, plus additional for dusting; 1 1/2 teaspoons salt; 1/2 cup vegetable shortening; 1 egg; 2 cups coarsely chopped fresh flat-leaf parsley; 1/2 cup finely diced red peppers; 3 cloves garlic, chopped; 1 cup olive oil; 1/4 cup red wine vinegar; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1/2 tablespoon oregano; 1/2 tablespoon paprika

Directions

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.

Empanada Discs:

Yield: about 12 to 15 discs

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.

Chimichurri:

Yield: enough for 24 empanadas

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Maria Empanada, Denver, CO

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Chicken Chimichurri Empanada

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