Chicken Empanadas

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Wheat flour

  White, cake, enriched

  1 ½ cup unsifted, dipped or 206g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Salt

  Table

  1 tsp or 6g

• Butter

  Unsalted

  7 tbsp or 99g

• Ice cubes

  Frozen water

  ½ cup or 119g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Garlic

  Raw

  2 clove or 6g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Lime juice

  Raw

  4 tsp or 20g

• Canola oil

  ½ cup or 109g

• Salt

  Table

  ½ tsp or 3g

• Canola oil

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  4 clove or 12g

• Salt

  Table

  ¾ tsp or 5g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Cumin

  Spices, cumin seed

  ¾ tsp, ground or 2g

• Chicken breast

  Broilers or fryers, meat and skin, cooked, roasted

  2 cup, chopped or diced or 280g

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. 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.
2. 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 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.
3. 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.
4. Preheat oven to 400F. Coat a large baking sheet with cooking spray.
5. 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.
6. 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.
7. (source: http://www.eatingwell.com/recipe/262790/chicken-empanadas/)