Shredded Chicken Empanadas With Cilantro

Ingredients:

Filling

4 chicken legs with thighs

1 chicken breast

1 1/2 red onion

3 1/3 tomatoes

1 green pepper

1/2 cup water

juice of 1 orange

2 tbsp sunflower or corn oil

3 tsp chili powder

 

2 garlic cloves

5 springs cilantro (stems and leaves)

1/2 cup water

1/2 tsp cumin

1/2 tsp pepper

salt to taste

Empanada shell

2 1/2 cups flour

1/2 tsp salt

4 tbsp butter

1 cup water

1 egg yolk for brushing on top

Directions:

Filling

Season chicken legs and breast with cumin, salt and pepper. In a deep pot, brown chicken with a little bit of oil over medium high heat. 

In a blender mix, onion, tomatoes, green pepper, cilantro, garlic, chili poweder, salt, pepper and water. Pour over chicken and let heat for a few minutes. Then add orange juice and summer for 15 minutes. Check to see if more salt is needed, and then simmer for another 35-40 minutes or until chicken is cooked through.

Let cool and then shred with fingers for the filling.

Empanada shell

Preheat oven to 350F.

In a bowl sift the flour and salt. Add the butter and mix with fingers until reaches the consistency of sand. Add water and knead for a few minutes. Form into a ball then squish down a bit and wrap in plastic. Refridgerate for 30 minutes.

Roll out the dough and cut into 9cm circles. Put water on the edges of each circle, add filling and pinch closed. Brush with egg yolk. 

Lightly oil a baking sheet and place empanadas egg yolk side up. Bake for about 15 minutes.

Enjoy with your favorite salsa!