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Adapted from America's Test Kitchen

Ingredients
makes 12, 12x16 baking tray lined with foil brushed with oil
1) 1 cup (5oz) masa harina
1) 1 cup (5oz) all-purpose flour
1) 2 tsp. salt
1) 1 tbsp. sugar
2) 12 tbsp. (168g) unsalted butter, cut into chunks and chilled
3) 2 cup (10oz) all-purpose flour
4) ½ cup cold water
4) ½ cup cold vodka or tequila
5) 3 tbsp. canola oil (for baking empanadas)

In a food processor, combine (1)

Add butter (2) one at a time pulsing in between addition.

Then add the flour (3), pulse 4-6 times and transfer into a large bowl.

Sprinkle water and vodka (4) over the flour mixture and using hands to mix dough to bring it together. Wrap dough in saran wrap and refrigerate for 45min or up to 2 days.

Weigh the dough and divide it by 12. Weigh the required portions, make a ball shape and press to form a 7-inch circle.

Fill with 1/3 cup of filling, wet half of the edges with water, seal it and use fork to press around the edges.

Brush emapanada with oil and bake at 425F for 12min (3rd rack from the bottom) 8.5-inches off the bottom heating element.

Remove from oven, flip each empanada over and brush with oil, return in the oven at the very top rack for another 11-12minutes.

Ingredients
2 lbs. potato, boiled and chopped into cubes
1) 5 tbsp. unsalted butter
1) 1 cup yellow onion, finely chopped
1) 4 tsp. ground coriander
1) 2 tsp. minced fresh ginger
2) 2 tsp. minced garlic
2) 4 tsp. garam masala
2) 2 tsp. salt
2) 2 tsp. tumeric
2) ½ tsp. cayenne
3) 1 cup frozen peas, thawed
4) 4 tsp. lemon juice
any amount you want Rotisserie Chicken, meat only chopped

Combine (2) and set aside.

In a large saute pan, heat butter then add coriander stir 10sec, then add onion and ginger cook until carmalized about 5min.

Add the spices (2), stir then add the potatoes and peas. Cook and stir until everything is yellow. Remove from heat add the chicken and lemon juice.

Measure 1/3 cup of filling for each empanada.