As always I tweaked it a bit even though I'd never made them before. Hubs and I liked the end result but agreed they were a bit bland.
So next time I'll try adding some herbs such as fresh rosemary or fresh sage, and I'll put out some HP Sauce on the side for dipping.
Here's how I made the pastry but I think you could cheat by using a ready-made pie crust and rolling it out.
* 3 cups of all purpose flour
* ¼ teaspoon of salt
* 6 oz of unsalted butter cut into 12 pieces, fresh out of the fridge
* 1 egg
* 5-6 tablespoons of cold water
6 oz of butter is 1 1/2 sticks if you buy it in sticks. It also converts to 3/4 of a cup
Start by mixing or sifting your flour and salt together. Place mixture in an electric mixer, and start mixing on low while you slowly add the butter pieces, the egg and the cold water.
While the dough is resting in the fridge you can start on the filling. For that you will need chicken or turkey. I used both because I was using leftovers that were in the fridge from a few days before, and frozen turkey pieces from Christmas.
You can use fresh chicken breasts or leftover as I did. I used about 1 1/2 cups of meat but it's your choice to use more or less.
Chop the meat into cubes and set aside. You will also need the following:
2 carrots, peeled and cut into cubes or small slices
1 onion finely chopped
about 1 cup of potatoes peeled and cut into small cubes
2 cloves of garlic, minced
1/2-1 cup of chicken stock
2 Tbsp margarine or butter
Salt, Pepper to taste
1 tsp Fine Herbes
I am going to add 1/2 tsp fresh rosemary and 1 Tbsp. HP Sauce next time I make these as these were a bit bland for hubs and I.
|Saute the Vegetables|
|Chicken Bouillon Powder and H2O|
Instead add the bouillon, carrots and potatoes and continue to cook for another 10 minutes
|Turkey & Chicken added|
While the filling is cooling, you can start rolling out your pastry to make the Empanada circles.
I cut my ball of dough in half to make it easier to roll out. Cover the half you are not using with plastic to stop it from drying out.
Put a bit of flour on your rolling surface. I use a marble rolling pin and roll directly out on a granite counter top. That keeps the pastry cool instead of warm.
|5" Pastry Circles|
Place your pastry circles aside while you roll out the next ball. Cover those circles with plastic so they don't dry out.
If your filling isn't cooled by the time you are done rolling out circles, cover the circles with plastic to prevent them drying out. I put my filling in the fridge while I was rolling out the pastry circles and it was cool enough to use right away.
Now put your filling mixture in the centre of each pastry circle. Bring one side of the circle up and crimp the edges together to seal. You will have a semi-circle empanada when done.
|Sealed & Brushed with Egg|
Place the empanadas on baking trays lined with parchment paper. Brush each empanada with a beaten egg mixed with 1 tsp of milk.
Bake the empanadas for 15 to 20 minutes in a 400' oven. Watch them carefully after 15 minutes. You want them to brown but not be burned.
Eat them while warm with a dipping sauce or plain, whichever you prefer. If you serve them with a salad you have a filling nutritious supper.
|Mmm good! No need for the fork just pick up in fingers!|