Name: Empanadas de Pollo (Chicken Hand Pies)
Yield: Makes 12 Empanadas
Cuisine: Chilean
Ingredients: 2 tablespoons vegetable oil; 1 cup [240 ml] chicken stock; ½ cup [110 g] unsalted butter (1 stick), cut into 1-inch [2.5-cm] pieces and frozen; 3 cups [420 g] all-purpose flour; ½ teaspoon kosher salt; ½ cup [110 g] lard, cut into 1-inch [2.5-cm] pieces and frozen; ¾ to 1 cup [180 to 240 ml] cold water; ½ cup [70 g] diced onions; 1 whole egg; 2 tablespoons water; ¼ teaspoon salt, plus more for seasoning; One 3½- to 4-pound [1.6- to 1.8-kg] cooked chicken (from chicken stock recipe, or a store-bought rotisserie); 3 hard-boiled eggs, quartered; 1 yellow Peruvian pepper (aji amarillo), diced, with seeds; 24 golden raisins (about ½ cup [70 g]); 12 black olives, pitted; ½ cup [60 g] diced red bell pepper; 1 teaspoon dried oregano; 3 garlic cloves, minced; 1 tablespoon tomato paste

Preparation info

Makes
12
Empanadas

Difficulty
Medium

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

Empanadas: these are my thing. My in-laws are very nice, but I need to be me, and they are them. Thanksgiving dinners were good dinners, but they don’t cook at all. I asked my husband, Brian, “What’s your mom’s favorite dish? I want to learn something.” In our culture, we take care of the men by cooking for them. I thought, OK, I’ll get a recipe for macaroni and cheese, and he said, “No, that Kraft stuff.” I do everything fresh here. Peeling, cutting, and chopping. And he w