Chicken Chimichurri Empanada

2016-01-31
  • Yield : 12 empanadas (4 to 6 servings)
  • Ready In : 50m
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Ingredients

  • 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

Method

Step 1

Preheat oven to 400 degrees F.

Step 2

Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight.

Step 3

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.

Step 4

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.

Step 5

Bake until browned, about 10 minutes.

Step 6

Stir flour and salt together in a bowl.

Step 7

Blend the shortening into the flour mixture with a metal spoon or hands until well blended.

Step 8

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.

Step 9

Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight.

Step 10

Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs.

Step 11

Combine parsley, red peppers and garlic in a medium bowl.

Step 12

Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well.

Step 13

Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks.

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