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

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