Usually fried and served hot in spanish-speaking countries these baked ( turnover/pie) empanadas can be served hot or at room temperature. The empanadas can be frozen unbaked for one month.
Cream Cheese Pastry
- 2- 1/4 cups of flour
- large pinch of salt
- 1/2 cup butter (cold and cut up)
- 8 oz package of cream cheese, (cold and cut up)
- 2 eggs lightly beaten
- 2 tablespoons of ice water
- extra flour (for rolling)
- Sift the flour and salt into a large bowl and add the butter and cream cheese. Use fingers, 2 knives, or pastry blender and cut fats into the flour until the mixture resembles breadcrumbs.
- Stir the eggs into the ice water and add them to the flour mixture. Stir to form a dough. If necessary add another teaspoon of water to make a dough that holds together, but is not sticky.
- Turn dough out onto a lightly floured board and knead it gently until it is smooth. Form it into a flat , round cake, wrap it in plastic and refrigerate for 30 minutes or over night, but be sure to leave it at room temperature for 20 minutes before rolling.
- 1 tablespoon of olive oil
- 1 clove of garlic, crushed
- 1/2 of onion (diced fine)
- 1 cup of chicken stock
- 1/4 cup of raisins
- 1 to 1-1/2 cups of cooked chicken (light, dark, mixed)
- 1 can of black beans (drained)
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of chili powder
- 1/2 teaspoon of salt
- dash of hot sauce
- dash of Worcestershire sauce
- 1 egg, lightly beaten (to seal empanadas)
- In a medium sauce pan place oil in and add onions and garlic, saute 2-3 minutes
- Add chicken stock and bring to a boil
- Turn down to simmer and add raisins,chicken, black beans, the spices and sauces and continue to simmer for 5 minutes or till liquid has evaporated.
- Remove the pan from the heat and let it cool completely.
- Taste filling for seasoning, make sure it is highly flavored
TO Roll the Empanadas
- Dust the board lightly with flour and roll the cream cheese dough into a large round that is 1/8 -inch thick. Use a 5-6 inch cutter or plate to stamp out discs. Set the discs aside and reform the scraps to make a smooth ball of dough. Flatten it and roll out as before, stamping out more rounds.
- Brush the edges of each round with some of the beaten egg and put some chicken filling on one half of each circle, leaving a 1/4 inch border. Fold over the other half of the dough circle to make a half moon shape.
- Dip the tines of a fork in flour and press them around the edge to seal the empanadas.
- Lightly grease 2 baking sheets. Set the empanadas on them and refrigerate for 15 minutes.
- Set the oven to 375 degrees
- Bake the empanadas for 20-25 minutes or until they are golden brown
- Serve with spicy sauce, if desired