So it has been a while since I have posted a recipe, and I am sorry about that. I have been cooking and coming up with new recipes but life and work sort got in the way for any time to sit at the computer and upload new recipes. Well there has been a change in my work/life balance and now I have some time to post some of the new things i have been working.
One being this recipe, I have been playing with the dough. Trying new combinations of ingredients and I now like what i have come up with. Empanadas are my go to thing when I have left overs and want to recreate them. So over the weekend I was faced with all this roasted chicken left overs and did not want to just make chicken salad. I hope you like the recipe, the dough is my favorite part - Enjoy
2 cup all purpose unbleached flour
2 cups of corn meal
1 1/2 sticks on unsalted butter, diced and cold
1 cup of ice cold water
2 teaspoons baking powder
1 tablespoon salt
1 tablespoon freshly minced Thyme
1 tablespoon freshly minced Chervil
1 Tablespoon freshly minced Garlic
2 cups finely chopped roasted chicken
1 medium onion, diced
1 red pepper, diced
1 Jalapeno, seeded, and minced
3 cloves of garlic, minced
3 tablespoons tomato paste
1 bottle of beer
1 teaspoon ground cumin
1 teaspoon ground smoky paprika
1 teaspoon freshly minced oregano
1 teaspoon of Olive oil
Salt and pepper to taste
In the food processor, pulse all dry ingredients until combined. Next add butter and pulse until the texture is course and the butter is smaller than pea size. Now add water and run the food processor until a ball starts to form. Stop, and dump onto plastic wrap, for a ball and flatten to a disc, wrap and chill for at least 4 hours, but it better over night.
Over medium to high heat place the onions and red pepper in a skillet with olive oil and saute until soft. Now add the spices, jalapeno and the tomato paste and saute until fragrant, add garlic, stir, then add beer, stir, reduce heat and simmer until thick. Remove and let cool. I usually do it over night, so that the dough has the right amount of time to set.
Making the Empanadas
Preheat oven to 375 degrees
Line cookie sheets with parchment paper.
Beat two eggs and set aside.
Cut dough into quarters and roll until about 1/8 of inch thick, cut into the desired size circles and place on parchment line cookie sheets. Repeat until all dough has been rolled and cut.
Now add about a tablespoon of filling on one side of dough, fold over and crimp with a fork, repeat until all done. Now depending on the size of your circles you may need more or less filling.
Brush empanadas with egg wash and bake for 20 to 25 minutes, until golden, remove and let cool.