Recipe courtesy of Maria Empanada
Recipe courtesy of Maria Empanada
Episode:
Triple D Nation: Stuffed Stuff
Chicken Chimichurri Empanada
- Level: Intermediate
- Total: 11 hr 50 min (includes overnight marinating and cooling time)
- Active: 1 hr
- Yield: 12 empanadas (4 to 6 servings)
- Level: Intermediate
- Total: 11 hr 50 min (includes overnight marinating and cooling time)
- Active: 1 hr
- 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
Empanada Discs:
4 cups all-purpose flour, plus additional for dusting
1 1/2 teaspoons salt
1/2 cup vegetable shortening
1 egg
Chimichurri:
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.
