Empanadas Stuffed with Tomatoes, Cheese and Chicken
Transcript
00:00 Hi, I'm Sandy Sautter at the Culinary Institute of America.
00:03 Today I'm going to make for you some mini empanadas with chicken and tomatoes, featuring NatureSweet Glory's Tomatoes.
00:09 So the first thing I want to do to make these empanadas is get started on the filling.
00:13 So I have some diced onion here and some minced up jalapeno.
00:18 With my sauté pan, I'm just going to add a little bit of oil, not a whole lot,
00:24 because all I want to do is sweat these onions and these jalapenos.
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00:37 Just want to get them to soften.
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00:56 Help your seasoning process for later to have a nice flavorful filling.
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01:12 All right, now that I've got the onions and the jalapenos to soften a little bit,
01:16 I sweat out all that extra moisture, I'm going to now add my tomatoes and my chili powder to it.
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01:44 And all the flavors have melted together.
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02:15 Put them together and then allow them to cool so that we don't warm up our pastry too much.
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02:49 I could probably get some more.
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02:56 If you don't have one of these cutters out of the cutter set, don't worry about it.
03:01 You can still do this at home.
03:03 Just find an appropriate size bowl or some other type of circle that you can use,
03:07 and if you lay it over your dough, you can just take a knife or a pizza wheel
03:11 and cut right around, and you'll get the same product.
03:14 So now I'm going to take these individual discs,
03:17 and I'm just going to roll them out a little bit bigger and also so that they're a little bit thinner
03:22 so that they'll make nice-sized mini empanadas.
03:29 You want to take a little bit of your filling, not too much.
03:32 If you overfill them, they'll burst.
03:35 Place it right in the center of your empanada.
03:44 And then we'll take an egg wash, which is just egg beaten with a little bit of water
03:49 and a nice little pastry brush, and just get the edges
03:53 so that they'll glue together when we close it up.
04:00 Now for the fun part.
04:04 Just fold it over into a half moon.
04:08 From here, what I'm going to do is feel where my filling is
04:11 and start from the filling and then push out towards the edges.
04:14 What I want to make sure is that I don't have big air bubbles in there.
04:18 As the air expands in the oven, it'll create it to fall apart on you.
04:35 It's not very crimped closed yet.
04:37 You're right. I'm going to use a fork to do that, and it also makes it look prettier.
04:49 If you wanted to make these ahead of time, you certainly could.
04:53 Make them today, cook them tomorrow, keep them in the refrigerator overnight.
04:57 Or if you wanted to make them further ahead of time,
04:59 you could freeze them just like this before you do the egg wash,
05:03 and then when you're ready to bake them, you can egg wash them.
05:13 All right. Our empanadas are ready to go in the oven.
05:15 We're going to put them in there at 400 degrees for about 30 to 40 minutes.
05:21 Look at that. Those look gorgeous.