Empanadas with chicken and apple

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Delicious empanadas with chicken and apple and a pastry so delicate, it melts in your mouth.

Ingredients

1 tablespoon unsalted butter

1⁄2 cup chopped red onion

2 cloves garlic, minced

1 Granny Smith apple, peeled and cut into 1⁄4 -inch pieces

2 (5-ounce) cooked boneless, skinless chicken breasts, shredded

1 cup shredded sharp white Cheddar

1⁄4 cup chopped fresh cilantro

1 jalapeno chili, seeded and minced

Coarse salt and freshly ground pepper, to taste

1 egg beaten with

1 tablespoon milk, for egg wash

Sour cream, to serve

Dough

3 1⁄2 cups all-purpose flour

1 teaspoon coarse salt

1 tablespoon sugar

3⁄4 cup shortening, chilled and cubed

3⁄4 cup unsalted butter, chilled and cubed

1⁄2 cup ice water

Preparation

For dough, place flour, salt and sugar in food processor and pulse to combine. Add shortening and butter and pulse until mixture resembles coarse meal. With machine running, add ice water, drop by drop until dough comes together. Divide into two balls. Press dough into flat rounds; wrap and chill at least 2 hours.

For filling, heat butter in large skillet over medium heat. Add onions and garlic and cook until soft 3 to 5 minutes. Add apples and cook 2 minutes longer. Remove from heat. Mix in chicken, cheese, cilantro and jalapeno. Season with salt and pepper; set aside.

To assemble, place one pastry round onto lightly floured surface; roll to 1/8-inch thickness. using 3-inch round cookie cutter, cut into rounds. Place onto parchment lined baking sheet and chill 30 minutes. Preheat oven to 350°F. Place one teaspoon filling in center of circles; fold circles in half. Pinch edges with fork dipped in flour to seal. Brush tops with egg wash. Bake 15 to 20 minutes or until golden. Transfer to cooling rack. Store in airtight container in freezer up to one month. Makes 36 to 48.

To reheat, preheat oven to 350°F. Place frozen empanadas on parchment lined baking sheet; bake until warmed about 12 to 15 minutes. Serve with sour cream.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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