This empanada recipe was given to me by Sisi. A fantastic Mexican cook. What I like about them is you can make them ahead, freeze them and pull them out when you feel like them for dinner. They also make a great snack.
If fiddling over empanada pastry isn't your thing, the chicken filling is also delicious served with rice or used as a tortilla filling for a quick dinner.
500 grams boneless chicken thighs, cut into pieces
2 tablespoons of olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon of ground cumin
½ teaspoon of ground allspice
½ teaspoon of chipotle chilli
2 tablespoons of tomato paste
2 cups of chicken stock
1 teaspoon of sugar
Salt and pepper to season
½ cup of masa flour
1 cup of normal flour
½ cup of water, more if needed
Vegetable oil for frying
Heat the oil in a pan and sauté onion until translucent.
Add all the remaining ingredients except the chicken and stock, and cook for 2 minutes, adding a little water if mixture becomes too dry.
Add the chicken and stock and bring to the boil. Reduce the heat and simmer for 20 minutes or until sauce has thickened and the chicken is cooked through. Shred chicken through the sauce.
Cool mixture completely before making the empanadas.
For the empanada pastry, in a large bowl mix the flour and salt with just enough water to make a smooth, pliable dough. Cover with a damp tea towel and leave for 30 minutes.