Ingredients: |
Ingredients: DOUGH RECIPE (Baked)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar
8 ounces cream cheese, softened
1 stick butter, softened
1 large egg beaten lightly with 1/4 t. water (for glaze)
Sift the flour, then sift it again with the salt, baking powder, and sugar, and set aside. In a large bowl, using a hand or electric mixer, mix the cream cheese and butter together until well blended. Add the flour mixture and mix until smooth. Cover and refrigerate at least 30 minutes.
|
Directions: |
Directions:2 tablespoons olive oil 1 cup onion, finely chopped
3 cloves garlic, minced 4 chicken thighs
1 bay leaf 1 cup chicken broth
1/4 cup white wine 1/2 teaspoon salt
1/4 teaspoon black pepper 3 tablespoons flour
3 tablespoons cornstarch mixed with 1/4 cup water
Sauté the onion over medium heat in the olive oil for two to three minutes or until translucent. Add garlic and cook an additional one minute, stirring constantly. Remove from heat and set aside.
Place chicken, bay leaf, chicken broth, wine, salt, and pepper in a three-quart saucepan. Add enough water to just cover. Bring to a boil, reduce heat to low, and simmer until the chicken is cooked -- about 30 minutes.
Remove the chicken, and allow it to cool. Strain and save the broth.
When the chicken is cool enough to handle, skin and de-bone. Finely shred the meat. Stir in the flour, and the onion/garlic mixture you set aside. Stir in 1/4 cup of the broth. Bring to a boil, reduce heat to low and simmer for five to 10 minutes.
Use the cornstarch (mixed with water) to tighten up the filling. Add just enough to make the filling moist but not runny.
Put one tablespoon of the filling into the center of each circle, fold and seal. |
This recipe for Cuban chicken empanadas is from