Hello Dolly Empanadas
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
63
Spice
59
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 tbsps
Olive Oil2 cloves
Garlic (minced)2 tsps
Paprika1 tsp
Oregano (dried)3 cup
Chicken Broth1 cup
Pea (frozen)1 tbsp
Kosher Salt2 tbsps
Sugar1 tsp
Cayenne Powder1 tbsp
Milk1 large
EggDirections:
1
For the filling: Heat the olive oil in a large saute pan over medium heat
2
Saute the onion until translucent, about 2 minutes
3
Add the potatoes, garlic and tomatoes and cook for 3 minutes
4
Add the paprika and oregano and continue to cook for 2 to 3 minutes
5
Add the chicken broth and cook until some of the liquid has been absorbed and the potatoes are tender, 8 to 10 minutes
6
Reduce the heat to low and add the peas, chicken, hard-boiled eggs and salt and pepper to taste and cook until heated through, about 3 minutes
7
Set aside to cool
8
For the dough: Put the butter, sugar, salt, cayenne and 2 cups water in a medium saucepan and place over medium heat
9
Cook until the butter melts and the water is warm, 4 to 5 minutes
10
Put the flour in a food processor and slowly pulse in the warm butter mixture until a dough forms
11
Place the dough on a lightly floured work surface and form into a ball
12
Wrap in plastic and let rest in the refrigerator for 30 minutes
13
Preheat the oven to 350 degrees F
14
Line 2 baking sheets with parchment paper
15
For the egg wash: Whisk together the milk and egg in a small bowl
16
Portion the dough into balls a little bit larger than a golf ball and flatten them into disks
17
On a floured work surface, roll out into rounds 5 to 6 inches in diameter
18
Place 2 heaping tablespoons of the filling into the center of each dough round
19
Brush the sides of the dough with the egg wash
20
Fold one side of the dough over the other, pressing against the filling to remove any air pockets
21
Crimp the edges of the empanadas with a fork to seal them
22
Brush the outsides of the empanadas with the egg wash and place on the prepared baking sheets
23
Bake until golden brown, 25 to 30 minutes
24
Let cool for 10 minutes