Page 35 - 2021 Passport on a Plate Final

Instructions

Dough

1. Place the bread flour, lard, and butter in a medium mixing bowl. Rub the fats into the flour by
pinching them together and fluffing the mixture with your hands until evenly blended.
2. Add the salt, sugar, and half of the water and stir with your fingers. Gradually add more water
as needed to create a moist, but not sticky, dough. Make sure all the flour is picked up from the
bowl.
3. Knead the dough several times to finish blending the ingredients together.
4. Split the dough in half, shape into discs, and wrap tightly with plastic wrap. Chill in the fridge for
1 hour.

Filling

1. Chop the onions and red peppers and mince the garlic.
2. Heat the olive oil in a 10-inch skillet over medium-high heat, then add the onions and cook until
soft. Add the garlic and cook for a minute more, until fragrant.
3. Stir in the roasted red peppers, tomato paste, and spices until well mixed.
4. Pour in the chicken broth and bring to a boil over medium heat. Cook uncovered for 10-15
minutes, until most of the liquid is gone.
5. Stir in the lime juice and shredded chicken and remove from the heat. Taste and adjust
seasonings as desired.

Shaping

1. Preheat the oven to 375 F. Line two 11 by 17-inch cookie sheets with parchment paper. Beat an
egg in a small bowl until well blended.
2. Divide each disc of dough into eight pieces. Roll each piece of dough into a ball, then roll it into a
six-inch circle with a rolling pin.
3. Place ⅛ cup of the filling in the center of the circle. Brush the edge of the dough halfway around
with beaten egg, then fold the dough over to create a semicircle. Press the edges firmly to seal.
4. Crimp the edges with a fork or with a rope pattern. To make the rope pattern, place your left
index finger at one end of the empanada. Using your other hand, grasp the dough right beside
your index finger and pull it up. Then, place your left index finger on the pulled-up dough and
repeat. Pinch off any extra dough at the other end. You can use this to make an extra
empanada.
5. Place eight empanadas on each tray, then brush them with beaten egg and cut two small vent
holes in the top with a knife.
6. Bake them at 375 F for 35-40 minutes, until golden brown. Rotate the trays halfway through for
a more even bake. Let them cool on wire racks for 20 minutes before serving.

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