- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Makes: 16 servings
- 2 cups All-purpose flour
- 1⁄2 teaspoon Salt
- 1⁄2 cup Soybean-based shortening
- 1⁄2 cup Cold water,or as needed
- 2 tablespoons Soybean oil
- 1⁄4 cup Chopped onion
- 2 cloves Garlic,minced
- 1 cup Cooked,boneless,skinless chicken breast (chopped)
- 1⁄2 teaspoon Paprika
- 1⁄2 teaspoon Cumin
- 1⁄4 teaspoon Ground black pepper
- 1 tablespoon Cilantro,chopped
- 4 cups Soybean oil (for frying)
Instructions for EmpanadasPlace flour and salt in food processor;process for 5 seconds.Add shortening;process until crumbly.Gradually add water,processing until dough almost gathers into a ball.Transfer to a floured surface;knead lightly.Cover with plastic wrap;let stand for 30 minutes.
Heat soybean oil over medium high heat in medium skillet.Cook onion and garlic until soft.Stir in,chicken,paprika,cumin and black pepper,cook for about 3 minutes.Stir in cilantro,mixing well.Remove from heat.Let cool.
Form dough into 9-inch log;cut into 12 portions about 3/4-inch each.On floured surface,roll each piece into a circle about 1/4-inch thick.Repeat to form 16 circles.
Place about 1 heaping teaspoon of the chicken filling in the center of each dough round.Fold half of the circle over to form a half-moon;press the edges together firmly.Repeat with remaining dough and filling.
Preheat soybean oil to 365° F in heavy frying pan.Place one or two pies into fryer at a time.Cook for around 5 minutes,turning once to brown on both sides.Drain on paper towels.
Notes: Unbaked empanadas may be frozen.Freeze on baking sheet lined with wax paper until hard.Store in freezer containers.Bake frozen;add additional 5 minutes to bake time.