Categories: Mexican
Ingredients
- Dough:
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 1/2 cups white whole-wheat flour
- 2 tsp sugar
- 1 tsp kosher salt
- 7 tbsp. cold unsalted butter, cut into 1/4-inch pieces
- 1/2 cup ice water
- 1 large egg, lightly beaten
- Sauce:
- 1 cup packed fresh cilantro
- 1 large jalapeno, seeded and chopped
- 2 garlic cloves
- 1 large egg yolk
- 4 tsp lime juice, divided
- 1/2 cup canola oil
- 1/2 tsp kosher salt
- Filling:
- 1 tbsp. canola oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 3/4 tsp kosher salt, divided
- 2 tbsp. tomato paste
- 3/4 tsp ground cumin
- 2 cups shredded cooked chicken
- 1/2 cup chicken broth
- 3 large hard-boiled eggs, crumbled into 1/4- to 1/2-inch pieces
- 1 tbsp. melted butter, for brushing
Directions
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To prepare dough: Pulse all-purpose and whole-wheat flours, sugar and 1 tsp salt in a food processor. Add butter and pulse until the butter is pea-size and the mixture looks like coarse sand, 6-8 times. Add water and beaten egg and pulse until the dough starts to come together into a ball. Turn the mixture out onto a lightly floured work surface and pat it into an oval disk. Wrap in plastic and refrigerate 1 hour.
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Meanwhile, prepare sauce: Pulse cilantro, jalapeno and 2 garlic cloves in a mini food processor until finely chopped, scraping down the sides once or twice. Transfer to a small bowl. Add egg yolk and 2 tsp lime juice to the mini food processor and pulse until smooth. With the motor running, add 1/2 cup oil in a thin, steady stream and process until creamy. Add the cilantro mixture, the remaining 2 tsp lime juice and 1/2 tsp salt and pulse until well combined. Set aside.
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To prepare filling: Heat oil in a medium skillet over medium heat. Add onion, garlic, and 1/2 tsp salt. Reduce heat to medium-low and cook, stirring occasionally, until the onion is soft and lightly browned, 6-8 minutes. Add tomato paste and cumin; cook, stirring frequently, for 1 minute. Add chicken and broth; cook, stirring and breaking up the chicken slightly, until the broth has almost completely evaporated but the mixture still looks moist, 3-5 minutes. Season with the remaining 1/2 tsp salt.
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Preheat oven to 400. Coat a large baking sheet with cooking spray.
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Divide the dough into 8 equal portions on a floured work surface. Form each into a ball and roll out into a 6-inch circle. Scoop 1/2 cup of the filling onto the center and sprinkle with 1 generous tbsp. egg. Fold in half, firmly press the edges together to seal and crimp with a fork. Transfer to the preparing baking sheet. Brush with butter.
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Bake the empanadas until light golden brown, 25-30 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temp with the reserved sauce.