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Prep Time:1 hrAdditional Time:1 hrTotal Time:2 hrsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:1 hrTotal Time:2 hrsServings:8Yield:8 servings
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:1 hr
Additional Time:
Total Time:2 hrs
Total Time:
2 hrs
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsDough1 ½cupsall-purpose flour, plus more for dusting1 ½cupswhite whole-wheat flour2teaspoonssugar1teaspoonkosher salt7tablespoonscold unsalted butter, cut into 1/4-inch pieces½cupice water1large egg, lightly beatenSauce1cuppacked fresh cilantro1largejalapeño pepper, seeded, if desired, and chopped2clovesgarlic1largeegg yolk4teaspoonslime juice, divided½cupcanola oil½teaspoonkosher saltFilling1tablespooncanola oil1smallyellow onion, finely chopped4clovesgarlic, finely chopped¾teaspoonkosher salt, divided2tablespoonstomato paste¾teaspoonground cumin2cupsshredded cooked chicken½cuplow-sodium chicken broth3large hard-boiled eggs, crumbled into 1/4- to 1/2-inch pieces1tablespoonmelted butter, for brushing
Cook Mode(Keep screen awake)
Ingredients
Dough
1 ½cupsall-purpose flour, plus more for dusting
1 ½cupswhite whole-wheat flour
2teaspoonssugar
1teaspoonkosher salt
7tablespoonscold unsalted butter, cut into 1/4-inch pieces
½cupice water
1large egg, lightly beaten
Sauce
1cuppacked fresh cilantro
1largejalapeño pepper, seeded, if desired, and chopped
2clovesgarlic
1largeegg yolk
4teaspoonslime juice, divided
½cupcanola oil
½teaspoonkosher salt
Filling
1tablespooncanola oil
1smallyellow onion, finely chopped
4clovesgarlic, finely chopped
¾teaspoonkosher salt, divided
2tablespoonstomato paste
¾teaspoonground cumin
2cupsshredded cooked chicken
½cuplow-sodium chicken broth
3large hard-boiled eggs, crumbled into 1/4- to 1/2-inch pieces
1tablespoonmelted butter, for brushing
DirectionsTo prepare dough: Pulse all-purpose and whole-wheat flours, sugar and 1 teaspoon salt in a food processor. Add butter and pulse until the butter is pea-size and the mixture looks like coarse sand, 6 to 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 for 1 hour.Meanwhile, prepare sauce: Pulse cilantro, jalapeño 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 teaspoons 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 teaspoons lime juice and 1/2 teaspoon salt and pulse until well combined. Set aside.To prepare filling: Heat oil in a medium skillet over medium heat. Add onion, garlic and 1/4 teaspoon salt. Reduce heat to medium-low and cook, stirring occasionally, until the onion is soft and lightly browned, 6 to 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 to 5 minutes. Season with the remaining 1/2 teaspoon salt.Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.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 1/4 cup of the filling onto the center and sprinkle with 1 generous tablespoon egg. Fold in half, firmly press the edges together to seal and crimp with a fork. Transfer to the prepared baking sheet. Brush with butter.Bake the empanadas until light golden brown, 25 to 30 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature with the reserved sauce.TipsTo make ahead: Refrigerate dough, sauce and filling separately for up to 3 days. Let dough stand at room temperature for 10 minutes before rolling.Originally appeared: EatingWell Magazine, March/April 2018
Directions
To prepare dough: Pulse all-purpose and whole-wheat flours, sugar and 1 teaspoon salt in a food processor. Add butter and pulse until the butter is pea-size and the mixture looks like coarse sand, 6 to 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 for 1 hour.Meanwhile, prepare sauce: Pulse cilantro, jalapeño 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 teaspoons 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 teaspoons lime juice and 1/2 teaspoon salt and pulse until well combined. Set aside.To prepare filling: Heat oil in a medium skillet over medium heat. Add onion, garlic and 1/4 teaspoon salt. Reduce heat to medium-low and cook, stirring occasionally, until the onion is soft and lightly browned, 6 to 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 to 5 minutes. Season with the remaining 1/2 teaspoon salt.Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.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 1/4 cup of the filling onto the center and sprinkle with 1 generous tablespoon egg. Fold in half, firmly press the edges together to seal and crimp with a fork. Transfer to the prepared baking sheet. Brush with butter.Bake the empanadas until light golden brown, 25 to 30 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature with the reserved sauce.TipsTo make ahead: Refrigerate dough, sauce and filling separately for up to 3 days. Let dough stand at room temperature for 10 minutes before rolling.
To prepare dough: Pulse all-purpose and whole-wheat flours, sugar and 1 teaspoon salt in a food processor. Add butter and pulse until the butter is pea-size and the mixture looks like coarse sand, 6 to 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 for 1 hour.
Meanwhile, prepare sauce: Pulse cilantro, jalapeño 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 teaspoons 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 teaspoons lime juice and 1/2 teaspoon salt and pulse until well combined. Set aside.
To prepare filling: Heat oil in a medium skillet over medium heat. Add onion, garlic and 1/4 teaspoon salt. Reduce heat to medium-low and cook, stirring occasionally, until the onion is soft and lightly browned, 6 to 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 to 5 minutes. Season with the remaining 1/2 teaspoon salt.
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
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 1/4 cup of the filling onto the center and sprinkle with 1 generous tablespoon egg. Fold in half, firmly press the edges together to seal and crimp with a fork. Transfer to the prepared baking sheet. Brush with butter.
Bake the empanadas until light golden brown, 25 to 30 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature with the reserved sauce.
Tips
To make ahead: Refrigerate dough, sauce and filling separately for up to 3 days. Let dough stand at room temperature for 10 minutes before rolling.
Originally appeared: EatingWell Magazine, March/April 2018
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Nutrition Facts(per serving)519Calories32gFat39gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
