Chicken Empanadas

Chicken Empanadas
Photo by www.chow.com

Ingredients

  • 1 tablespoon water
  • 1 egg
  • Flour, for dusting the work surface
  • To assemble and serve::
  • ½ teaspoon distilled white vinegar
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped green olives
  • + 20 more ingredients
    • ¼ cup dry white wine
    • 2 plum tomatoes, "cored":http://www.chow.com/stories/11525 and finely chopped
    • ¼ teaspoon freshly ground black pepper, plus more for seasoning the chicken
    • ¾ teaspoon fine salt, plus more for seasoning the chicken
    • ½ teaspoon red pepper flakes
    • ¾ teaspoon ground cumin
    • 1 ½ teaspoons dried oregano
    • ½ medium red bell pepper, finely chopped
    • ½ medium yellow onion, finely chopped
    • 1 tablespoon unsalted butter
    • 1 pound bone-in, skin-on chicken thighs (about 3 thighs)
    • For the filling::
    • 12 tablespoons unsalted butter (1 ½ sticks), chilled and cut into small pieces
    • 1 teaspoon fine salt
    • 1 tablespoon granulated sugar
    • 3 cups all-purpose flour
    • 1 ½ teaspoons distilled white vinegar
    • 1/3 cup dry white wine, chilled
    • 2 large eggs
    • For the dough::

For the dough: Place eggs, wine, and vinegar in a medium, nonreactive bowl and whisk to break up the yolks; set aside. Place flour, sugar, and salt in a large bowl and whisk briefly to combine. Add butter and, using a pastry blender or your fingers, blend until pea-size pieces of butter rem...

View full recipe at Chow

Comments

Variations on Chicken Empanadas

  • Chicken Empanadas
    • 6 broiler-fryer chicken thighs, skinned, boned, cut into small pieces (about 1 1/2 pounds boneless thighs)
    • 2 t grated fresh ginger
    • +10 other ingredients


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