Recipes

Ingredients

• ½ cups Cold Water
• 1 whole Egg Plus One Egg White
• 1 tablespoon Cider Vinegar
• 3 cups All Purpose Flour
• 1 tablespoon Sea Salt
• 3 tablespoons Shortening
• 2 tablespoons Vegetable Oil
• ½ cups Finely Chopped Onion
• 1 can (15 Oz) Tomato Sauce
• 1 can (7oz) Chipotle Peppers In Adobo Sauce
• 1 cup Chicken Stock Or Water
• 1 bar (4oz) Cacao Unsweetened Chocolate
• 4 whole Boneless, Skinless Chicken Breasts
• 6 pieces Mini Babybel® Sharp Original Cheese, Shredded

Preparation

Directions for dough:
Whisk together the water, egg and egg white, and vinegar. Set aside. In the bowl of a food processor, pulse together the flour, salt and shortening until the mixture is the texture of sand. Slowly pulse in the liquid until the dough just comes together and pulls away from the sides of the bowl. Turn this out onto a large piece of plastic wrap and pull together into a disc. Wrap snugly and refrigerate until ready to use (at least 30 minutes).

Directions for filling:
Heat the vegetable oil in a large saucepan. Add the onion and cook gently over medium heat until softened. Add the tomato sauce and the adobo sauce from the can of chipotle peppers and the stock or water. (If you like it extra spicy, chop up one of the chipotle peppers from the can and add to the pan, or save the peppers for another use.) Simmer gently for 1 hour, stirring occasionally. Break up the chocolate bar and add to the pot, stirring until the chocolate is completely melted. Add the chicken breasts whole and completely submerge in the sauce. Simmer until the chicken is cooked through, about 20 minutes. Remove the cooked chicken from the sauce, and shred using two forks. Put shredded meat back into the saucepan.

Directions for assembling the empanadas:
Preheat the oven to 350º F. Roll out the dough to 1/4″ thickness. Use a 3″ ring cutter or the top of a jar or an upside down drinking glass to cut out rounds of dough. In the center, put one tablespoon of the saucy chicken, and a pinch of shredded cheese. Fold in half and press closed around the edges with the end of a fork. Place on a greased cookie sheet and repeat until all of the dough and/or filling are used.

Brush the tops of the empanadas with egg wash (1 egg beaten with 1 tablespoon of water) and bake approximately 18 minutes or until golden.