Fried Empanadas
Ingredients
- 2 cups All-purpose flour
- 1⁄2 teaspoon Salt
- 1⁄2 cup Soybean-based shortening
- 1⁄2 cup Cold water, or as needed
- 2 tablespoons Soybean oil
- 1⁄4 cup Chopped onion
- 2 cloves Garlic, minced
- 1 cup Cooked, boneless, skinless chicken breast (chopped)
- 1⁄2 teaspoon Paprika
- 1⁄2 teaspoon Cumin
- 1⁄4 teaspoon Ground black pepper
- 1 tablespoon Cilantro, chopped
- 4 cups Soybean oil (for frying)
Instructions
- Place flour and salt in food processor; process for 5 seconds. Add shortening; process until crumbly. Gradually add water, processing until dough almost gathers into a ball. Transfer to a floured surface; knead lightly. Cover with plastic wrap; let stand for 30 minutes.
- Heat soybean oil over medium high heat in medium skillet. Cook onion and garlic until soft. Stir in, chicken, paprika, cumin and black pepper, cook for about 3 minutes. Stir in cilantro, mixing well. Remove from heat. Let cool.
- Form dough into 9-inch log; cut into 12 portions about 3/4-inch each. On floured surface, roll each piece into a circle about 1/4-inch thick. Repeat to form 16 circles.
- Place about 1 heaping teaspoon of the chicken filling in the center of each dough round. Fold half of the circle over to form a half-moon; press the edges together firmly. Repeat with remaining dough and filling.
- Preheat soybean oil to 365° F in heavy frying pan. Place one or two pies into fryer at a time. Cook for around 5 minutes, turning once to brown on both sides. Drain on paper towels.
Notes: Unbaked empanadas may be frozen. Freeze on baking sheet lined with wax paper until hard. Store in freezer containers. Bake frozen; add additional 5 minutes to bake time.
