Name: Chicken Empanadas
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 16
Ingredients: FILLING; 2 tablespoons extra virgin olive oil; 1 small yellow onion, chopped; 1/2 cup diced green olives; 2 cups cooked shredded chicken breast; 1 cup diced cooked mushrooms; 2 tablespoons chopped fresh Italian parsley; 1 can Red Gold Canned Diced Tomatoes with Roasted Garlic & Onions 14.5 oz, drained; OR; 1 can Red Gold Diced Tomatoes with Basil, Garlic & Oregano 14.5 oz; 1 tablespoon flour; 1 cup heavy cream; Salt and black pepper to taste; 1 clove garlic, minced; SHELLS; 1/4 pound butter; 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 2 egg yolks, beaten; 2 tablespoons milk; 3 tablespoons water; 1 egg, beaten

Ingredients

FILLING
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
1/2 cup diced green olives
2 cups cooked shredded chicken breast
1 cup diced cooked mushrooms
2 tablespoons chopped fresh Italian parsley
1 can Red Gold Canned Diced Tomatoes with Roasted Garlic & Onions 14.5 oz, drained
OR
1 can Red Gold Diced Tomatoes with Basil, Garlic & Oregano 14.5 oz
1 tablespoon flour
1 cup heavy cream
Salt and black pepper to taste
1 clove garlic, minced
SHELLS
1/4 pound butter
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 egg yolks, beaten
2 tablespoons milk
3 tablespoons water
1 egg, beaten

Instructions

FILLING – Step one

Heat oil in a medium skillet. When heated add the onion and olives and sauté for 5 minutes.

Step two

Add chicken, mushrooms, parsley and tomatoes. Let the mixture cook for 10 minutes.

Step three

In a small bowl dissolve the flour in the cream. Add to chicken mixture and stir until thickened. Remove from heat and set aside.

SHELLS – Step four

Preheat oven to 400° F. In a bowl cut butter into flour and salt. Add 2 egg yolks, milk and water; stir to combine or just process these ingredients until it forms a ball. Let rest covered for 1 hour.

Step five

Lightly flour a clean work surface and a rolling pin. Roll the dough out to about 1/8-inch thick. Using a 4-inch-round pastry-cutting mold, cut circles from the dough. (Alternatively use a knife and trace around a 4-inch plate to form the circles.)

Step six

Gather the dough scraps and form into a ball again. Roll out the dough and cut more circles. (If the dough springs back and is difficult to roll out, let it rest before rolling again.) Makes about 16 dough circles.

Step seven

Line 2 baking sheets with parchment paper.

Step eight

Take 1 of the cut circles and place 2 heaping tablespoons of the filling in the center. Brush the edges of the empanada with the beaten egg. Fold the circle in half to form a half moon and seal the edges together with a fork or pinch with your fingers. (Be mindful when sealing to squeeze out any air pockets.) Place on the baking sheet covered with parchment paper. Repeat with the remaining dough circles, spacing the formed empanadas a few inches apart. Bake for 20 to 25 minutes or until golden brown.