Chicken Chimichurri Empanada2016-01-31
- Yield : 12 empanadas (4 to 6 servings)
- Ready In : 50m
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- 2 pounds chicken thighs, cubed into small pieces
- 1 1/2 cups Chimichurri, recipe follows
- 1 tablespoon oil
- Pinch salt
- 12 Empanada Discs, recipe follows
- 4 cups all-purpose flour, plus additional for dusting
- 1 1/2 teaspoons salt
- 1/2 cup vegetable shortening
- 1 egg
- 2 cups coarsely chopped fresh flat-leaf parsley
- 1/2 cup finely diced red peppers
- 3 cloves garlic, chopped
- 1 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 tablespoon oregano
- 1/2 tablespoon paprika
Preheat oven to 400 degrees F.
Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight.
Heat saute pan with oil and saute the chicken with the salt until done. Add remaining 1/2 cup Chimichurri and set aside to cool to room temperature.
Place 1 heaping tablespoon chicken mixture in center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling.
Bake until browned, about 10 minutes.
Stir flour and salt together in a bowl.
Blend the shortening into the flour mixture with a metal spoon or hands until well blended.
Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth.
Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.
Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs.
Combine parsley, red peppers and garlic in a medium bowl.
Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well.
Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks.