June 20, 2009 | Comments Off
This rainy weekend was spent with my dear friend and cooking partner Natalia at our cabin in Smallwood. The non-stop downpour was the backdrop for our own kind of cooking storm. This empanada recipe was one that Natalia and I created together using the dough that Natalia could whip up in her sleep. Instead of deep frying them, we thought we would try baking them. It is bathing suit season after all.
We fed ourselves and a crew of steadfast guys who were working to fix the cabin roof in the deluge. We served the tasty little empanadas with a spicy lime dipping sauce, as well as with a jicama and mango salad and Smoky Mote Blanco with Lime. Look for those recipes shortly.
Chicken, Corn and Chipotle Empanadas with Spicy Lime Crema
2 cups diced roast chicken (light and dark meat mixed)
kernals from one cob of corn
1/2 small yellow onion, diced small
1/2 red pepper, diced small
2 tsp ground cumin
2 tsp ground coriander
1/4 cup cilantro chopped
4 tbsp. low-fat sour cream
1 chipotle diced, with 2 tsp of the adobo sauce
1 lb all-purpose flour
1 tsp salt
3 oz. unsalted butter, melted
7 oz. low-fat yogurt
3-4 tblsp warm water, added gradually
1 egg white
Saute the corn onions and red pepper together on medium-high heat until it softens, about 10 minutes. Mix in the rest of the ingredients. Set aside and make the dough.
Melt the butter and add to the flour in a food processor. Pulse until the dough is the texture of sand. Add the yogurt and pulse until just incorporated. Add the water 1 tablespoon at a time, just until the dough becomes a ball.
Dust the table with flour and roll the dough out until its as thin as you can get it. Stamp out circles with a 3″mold. Fill each circle with the chicken filling and seal each one into a half moon. Press a fork along the seal. Paint each one with egg white. Bake for about 20-30 minutes.
Spicy Lime Crema:
8 oz sour cream
1 tsp lime juice
1 chipotle (from adobo sauce)
Puree all ingredients in a food processor.