Something you need to know about me if we are ever to be best friends: I LOVE me some empanadas.
Like, a love that is just unhealthy.
If empanadas are an option for any meal of the day, I will choose it.
Dare I say I love it more than sushi? Perhaps I dare say. Perhaps I don’t dare say. Perhaps I need to just move onto the recipe.
Here is how my empanada baking adventure started.
I got a craving, and I knew we had some chicken available for usage. I also knew we had some tomato paste, apples, onions, chicken broth, hot sauce and a bunch of random spices in the cabinet. I thought to myself, “Self, you could make a bomb ass empanada filling with those items, why not give it a good ol’ fashion try!” So I did.
First, I made THIS dough. I made it first because I knew the dough would most likely need to sit for a bit, and I was right! Leave yourself about an hour for the dough to settle.
Next up was boiling the chicken breasts to make some shredded chicken. To do this, all you do is take a couple chicken breasts, put em in a sauce pot, fill it with water just above the chicken, add some garlic, maybe some salt, and bring that shit to a boil. Once it’s boiling, bring the heat down to a simmer, cover that pot, and leave it on the low heat for about 15 minutes. BOOM.
While your chicken is boiling, start the filling.
Here is what you will need:
1/2 of an onion, chopped
1 apple, finely diced
A cup or so of chicken broth
A couple heaping spoonfuls of tomato paste
A few splashes of hot sauce
A teaspoon of sugar
A teaspoon of cumin
And a few dashes of paprika.
Oh yeah, and throw a pinch of salt in there too.
To make the filling, put the onion, apple and chicken broth into a frying pan. Add the tomato paste and hot sauce and stir. You want it to be pretty liquidy so if you need more chicken broth, go for it. You aren’t going to mess this up. Add the sugar, cumin, salt and paprika and mix it all together. Then just slowly let it cook down while your chicken is boiling.
Once the chicken is done boiling, take it off the stove, drain that water and throw the breasts on the cutting board. Take two forks and just pull it apart. It will start to look like shredded chicken.
Once the filling looks cooked, take it off the heat and add the chicken. Mix it around so the pieces are evenly coated.
When your dough is ready, start ripping off dough and rolling it into balls. You want each ball to roll flat into about 6in in diameter circles. Just start ripping, rolling, and see how big of a piece you need. You’ll get the hang of it.
BTW, my boyfriend showed me that if you do this with your hand, it’s about 6 inches. ROCK AND ROLL.
Slap about a tablespoon or so of filling into the 6in circle, fold it over, pinch the ends together, and throw it on a pre-sprayed cookie sheet.
Once you’ve done this with all your dough, take an egg yolk, mix it together with some water, and use this to paint the dough a bit. It will make it golden brown in the oven.
Bake em for about 15-20min, or until golden brown at 425 degrees. AND YOU HAVE BOMB ASS EMPANADAS!