Spicy Chicken Turnovers

Name: Spicy Chicken Turnovers (Empanadas de Pollo)
Yield: About twenty-four 4-inch semicircular turnovers
Cuisine: Mexican
Ingredients: ½ small (about 2 ounces) white onion (save the rest for the filling); 8 ounces (about 1 cup) leaf lard or other lard, cut into ½-inch dice and chilled, plus ⅓ cup melted lard for painting the dough; 1½ pounds chicken thighs; 2 tablespoons sugar for sprinkling the empanadas after baking, optional; ¼ teaspoon Freshly ground black pepper; 1 cup (about 8 ounces) fresh, ripe tomato, peeled, seeded, and chopped; or 1 cup well-drained, seeded, chopped canned tomatoes; 2 Serrano peppers or other small hot peppers, finely chopped, see Note; ½ small (about 2 ounces) white onion, finely chopped; 2 tablespoons vegetable oil, such as corn or canola; 1 teaspoon salt; 4 cups all-purpose flour (spoon flour into dry-measure cup and level off); 2 sprigs flat-leaf parsley or cilantro; 2 tablespoons water; 3 large eggs; 1 medium (about 3 ounces) carrot, peeled; 3 large egg yolks

Empanadas de Pollo

Preparation info

About
twenty-four
4 inch semicircular turnovers

Difficulty
Medium

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

I remember buying Diana Kennedy’s miraculous book The Cuisines of Mexico (Harper and Row, 1972) and reading it in a single sitting on a train ride back from Boston in the early 1970s. Later on, I was fortunate to meet Diana, attend her classes, and taste her delicious, authentic Mexican cooking on numerous occasions whe

Ingredients

Europe
Americas
Italy
Mexico
Pastry
Starter
Mediterranean
Central America
Spicy
Pie

Ingredients

Method