Chicken Empanadas
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 each small onion, quartered
- 1 each bay leaf
- 1 tbsp butter
- 3 cup flour, plus 1 tablespoon for sauce
- 1 0.8 cup whole milk, divided
- 0.5 cup minced onions
- 2 tsp chopped garlic
- 2 tbsp chopped green onions
- 2 tsp finely chopped fresh parsley
- 1 dash hot sauce
- 1 0.5 tsp salt
- 0.8 tsp baking powder
- 6 tbsp lard
- 1 each egg
- 2 cup vegetable shortening for deep-frying
Instructions
- 1
Season the chicken with salt and pepper. Place in a shallow saucepan with the quartered onion and bay leaf. Cover with water. Bring to a boil, reduce heat, and simmer for 15 minutes until tender. Remove and discard the liquid. Cool the chicken.
- 2
In a small sauté pan, melt 1 tablespoon butter. Stir in 1 tablespoon flour and cook for 1 minute. Whisk in 1 cup of milk. Season with salt and pepper. Cook until thickened, about 4 minutes. Cool.
- 3
Dice the chicken. In a food processor, combine the diced chicken, minced onions, garlic, green onions, and parsley. Process until well mixed. Add enough milk sauce to make the mixture smooth and creamy. Season with hot sauce, salt, and pepper. Set aside.
- 4
Sift the remaining 3 cups flour, salt, and baking powder into a mixing bowl. Cut in the lard until it resembles coarse meal.
- 5
Beat the egg with the remaining 3/4 cup milk. Gradually add to the flour mixture, working it to make a thick dough.
- 6
Divide the dough into 24 equal portions. Roll each into a thin 3-inch round on a lightly floured surface.
- 7
Place 1 tablespoon of chicken filling in the center of each round, fold over, and crimp the edges with a fork.
- 8
Heat shortening in a deep pot to 360°F (182°C). Fry the empanadas 2 to 3 at a time until golden brown. Drain on paper towels and serve immediately.