Empanadas de san cristobal de las casa – savory pastries filled w/chicken


The dough
15 oz unbleached all-purpose flour
1 oz cornstarch
3/4 tsp salt
6 oz pork lard, at room temperature
2 oz solid vegetable shortening
1 oz sweet butter
1 to 2 tbsp water
3 whole eggs plus 3 egg yolks
3 tbsp or more melted lard for brushing
the filling
1 tbsp peanut or safflower oil
1/4 small white onion, chopped
1 large tomato, peeled and chopped
2 chiles serranos, finely chopped
1/2 cup cooked, cubed zucchini
1/2 cup cooked, cubed carrots
2 1/2 cup finely chopped, poached chicken (1/4 lb skinned & boned)
1/2 tsp salt, or to taste
freshly ground black pepper
the topping
2 oz granulated sugar

How to prepare

Sift the flour, cornstarch, and salt together, then put on a clean, smooth working surface and make a well in the center. Put the soft lard, shortening, and butter, together with the water, eggs, and egg yolks, into the well and work them together with your fingers until you have a smooth emulsion. Gradually work in the flour and knead the dough well until it is soft and smooth. Divide the dough into three equal balls about 10 oz each. Brush them liberally with melted lard, cover with a towel, and set them aside (not in the refrigerator) for at least 2 to 3 hours. One by one, flatten each of the balls and roll them into 9 x 9″ squares about 1/4″ thick. Brush the surfaces liberally with melted lard, sprinkle with flour, and put one on top of the other. Roll them out to make one slightly bigger square, about 11 x 11″. Carefully roll the three layers together, not too tightly but not too loosely, into a sausage shape about 1 1/2″ in diameter. Brush the roll with plenty of the melted lard and set aside for another 2 hours. Meanwhile, prepare the filling. Heat the oil and fry the onion, chiles and tomato together until they are well cooked and have a sauce like texture. Stir in the vegetables and chicken, season, and let the mixture cool off thoroughly before filling the empanadas. Preheat the oven to 425

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