Red Ribbon Chicken Empanada

Updated at: Wed, 20 Sep 2023 11:17:38 GMT

Step 1

Savory Pastry Dough: In a food processor bowl put 2 1/4 cups all purpose flour, 3 tbsp sugar, 2 tsp kosher salt. Pulse the dry mixture

Step 2

Add a very cold 8tbsp (1 stick) unsalted butter that are cut into 1 nch cubes. Give it a few pulse until the butter are pea size and that the flour becomes course consistency

Step 3

Add 1 tbsp white vinegar, 1 cold egg, 1/3 cup ice cold water . Continue to pulse this again until mixture is just incorporated

Step 4

Working as quickly, briefly knead it for about 5-10secs on working surface just enouh so that the dough comes together

Step 5

Using a bench scraper. Form the dough into a flat rectangle. Wrap in plastic and let it rest in the fridge for a minimum of 1hr

Step 6

Filling: take 2lbs of chicken thighs (skin on) and pat them dry with paper towel

Step 7

On the non-skin side season the chicken with 1/2 tsp ksher salt, 1/2 tsp ground black pepper

Step 8

Get a large skillet, over high heat, add 1 tbsp coconut or vegetable oil. When the oil is hot add in the chicken pieces skin side down. Let it cook for 3 mins. Continue cooking the other side doe another 3mins then transfer chicken to a plate to rest

Step 9

On the same skillet, add 2 finely chopped yellow onions, 4 cloves of finely chopped garlic and 3 bay leaves. Saute for 7mins until its lightly brown and fragrant

Step 10

Add half tsp paprika, and finely minced, pitted green olives. Continue to saute for another minute

Step 11

Add 1/2 cup dry white wine (eg chardonnay) and a 1/2 cup of chicken stock. Deglaze pan, scrapping down brown bits sticking on the pan and let it boil.

Step 12

Once mixture is boiling put the chicken pieces back onto the skillet along with any juices on the plate. Cover and turn heat down to medium low. Gently braise for 15mins

Step 13

Turn the chicken pieces over, continue to simmer for another 15mins

Step 14

Remove chicken from braising liquid and set it aside

Step 15

Turn the heat back up to medium and continue to gently simmer the liquid for another 10mins until its lightly thickened. Turn off heat and let it rest

Step 16

When the chicken is cooled slightly, remove the skin, bones and cartilage.

Step 17

Chop meat into a very small pieces as finely minced as you can

Step 18

Remove bay leaves. Add the minced chicken back to the sauce and mix together. Season with salt and pepper to your liking. Let it rest at room temp at least 30mins

Step 19

Preheat oven to 400F/ 200C

Step 20

Take 2 large sheet pans and line them with parchment papers.

Step 21

Take dough out of the fridge and divide dough to 12 equal pieces. Shape the dough into a ball

Step 22

Lightly grease working bench and rolling pin. Flatten the dough into slight elongated oblong shape 1/8 inch thick (approximately 4-5" wide to 7-8" long

Step 23

Add 3 spoonful of filling

Step 24

Seal and crimp the dough. place it on the lined tray. Repeat to remaining doughs

Step 25

Make egg wash by mixing 1 egg and 1 tbsp water. Brush the empanadas

Step 26

Bake empanadas, placing the tray at the middle rack of the oven at 400F/ 200C for 25-28mins

Step 27

Transfer to cooling racks for minimum of 5 mins.

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