CHICKEN EMPANADA


Yield: 18 portions
Portion Size: 4 empanadas with 2 Tbsp dip

Ingredients:SKU:Measure:
Empanada Dough
All-purpose flour 4-1/2 cups
Masa corn flour 1-1/2 cups
Baking powder 1 tbsp
Salt 1 tbsp
Lard, melted and cooled 12 oz
Water, divided 3/4 cup
Eggs, divided 3
Wesson® Smart Choice Cottonseed/Canola Blend, for frying27000 63334 
FAMOUS QUESO DIP (recipe at conagrafoodservice.com) 4-1/2 cups
Chicken breast, grilled & shredded 5 cups

Preparation:

  1. Blend flour, masa, baking powder and salt in large mixing bowl. Add lard and mix by hand until evenly moistened and crumbly.
  2. Combine 1/2 cup water and 2 eggs; gradually add to flour mixture, blending after each addition. Knead dough until pliable, about 3 minutes.
  3. Roll out dough evenly on floured work surface to a 1/8-inch thickness. Cut 72 circles using a 4-inch biscuit cutter. Place in single layer on sheet pans. Cover with plastic wrap; set aside.
  4. Whisk together remaining 1/4 cup water and egg for egg wash.
  5. Preheat fryer to 350°F.
  6. Brush egg wash along edge of each flour circle. Place 1/2 tablespoon FAMOUS QUESO DIP in center of each dough circle.
  7. Top dip with 1 tablespoon chicken. Fold dough over into calzone shape; seal and crimp with fork tines.
  8. Fry until golden brown, about 3 minutes. Serve FAMOUS QUESO DIP on side.
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