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LOCATION: Recipes >> Mexican >> Empanadas 04

Print this Recipe    Empanadas 04

SPICE CHICKEN EMPANADAS

1 tsp. oil
1 large onion
2 cloves garlic

6 oz. ground chicken or turkey

8 oz. tomato sauce
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. salt
2 T. raisins

3 T. slivered almonds
2 T. cider vinegar

Chop onion fine, and mince garlic, and saute in oil until softened.
Add ground chicken and stir over medium-high heat until well browned
(about 10 minutes). If meat mixture dries out, add just a little
water.

Stir in the tomato sauce, spices, and raisins and and bring mixture
to a boil. Reduce heat and simmer uncovered until almost all the
liquid has evaporated, and the mixture is slightly thickened (about
10 minutes).

While the chicken mixture is simmering, toast almonds without oil
in a small frying pan over medium heat until golden (5-7 minutes),
stirring often. Chop coasely. Remove chicken mixture from heat,
and add the almonds and vinegar. Allow to cool.


CORNMEAL PASTRY:

1 c all-purpose flour
1/2 c yellow cornmeal
1 1/2 tsp. baking powder
1/4 tsp. salt
2 T. butter

1/3 c milk
1 large egg white
1/2 tsp cumin seeds

Combine dry ingredients and butter in a bowl and rub with your
fingers until the mixture resembles coarse crumbs. Add the milk,
egg white and cumin seeds and stir with a fork until the dough
holds together (add 1 T. milk if needed). With lightly floured
hands, pat dough into a ball, cover it in plastic wrap, and
refrigerate until ready to use or up to 1 hour.

On floured board, roll out pastry 1/8" thick. Cut into 3-1/2"
rounds, and spoon equal amounts of the filling onto half of each
round. Moisten edges of the rounds with water; fold plain half of
each round over the filling. Press edges together with a fork.

Arrange on a lightly oiled baking sheet. Bake at 400 degrees until
lightly browned, about 20 minutes.

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