Spicy Chicken Turnovers

Name: Spicy Chicken Turnovers (Empanadas de Pollo)
Yield: About twenty-four 4-inch semicircular turnovers
Cuisine: Mexican
Ingredients: 1 teaspoon salt; 4 cups all-purpose flour (spoon flour into dry-measure cup and level off); 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; 3 large eggs; 2 tablespoons water; 3 large egg yolks; 1 medium (about 3 ounces) carrot, peeled; 1½ pounds chicken thighs; 2 sprigs flat-leaf parsley or cilantro; ½ small (about 2 ounces) white onion (save the rest for the filling); 2 tablespoons vegetable oil, such as corn or canola; 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

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
Spicy
Mediterranean
Pie

Ingredients

Method