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Ингредиенты
- 1 Tbsp. extra virgin olive oil
- 1/2 c. minced onions Salt to taste Crushed red pepper to taste
- 1/2 lb skinless chicken breast finely minced
- 1 tsp minced garlic
- 1/4 c. sliced green onions
- 1/4 c. minced black olives
- 1/2 c. minced green pimento stuffed olives
- 3 Tbsp. seedless raisins soaked in hot water for 10 min and liquid removed
- 2 x hard-boiled Large eggs finely minced
- 1 c. masa harina
- 1/2 c. flour
- 1/2 c. yellow cornmeal
- 1/2 tsp baking pwdr
- 1 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 Tbsp. lard
- 1 c. hot water
Инструкции
- For the Empanada dough: In a mixing bowl combine the masa harina, flour, cornmeal and baking pwdr. Season with the salt and pepper and mix thoroughly. Cream in the lard and add in the water a little at a time, working the mix till all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and chill for about 20 min.
- In a large saute/fry pan, over medium heat, add in the oil. When the oil is warm, add in the onions. Season with salt and crushed red pepper. Saute/fry for 2 min. Add in the chicken. Saute/fry for 2 to 3 min. Remove from the heat and turn into a mixing bowl. Add in the garlic, green onions, olives, raisins and Large eggs. Season with salt. Mix well.
- On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process.
- Preheat the fryer. Place about 1 Tbsp. of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment-lined baking sheet.
- Fry in batches till golden, about 2 to 3 min. Remove and drain on paper towels. Season with salt. Serve hot on a large platter. Garnish with parsley.
- This recipe yields about 1 1/2 dozen empanadas.
- Yield: 1 1/2 dozen
