Chicken Empanadas

Dough:

Ingredients:

• 2 cup masa harina, corn meal
• 4 Tbsp all purpose flour
• 1 tsp of salt
• 1 cup cold water

Directions:

1. In a medium sized bowl, whisk together the flours and salt. Add about 2/3 cup of water to the flour and mix until the dough comes together.
2. If it is too dry, add a tablespoon of water at a time.
3. Turn the dough out on to a floured surface and knead 10 times. Shape the dough into a ball and wrap in plastic wrap and set aside.

Filling:

Ingredients:

• 2 cup of cooked chicken, shredded
• 1 14 oz can of Mexican-style diced tomatoes (has the chilis, onions and stuff in it)
• 1/2 tsp. cumin
• 1/2 tsp. dried oregano
• 1/2 cup chopped fresh cilantro
• 1/2 cup shredded Mexican blend cheese (optional)
• vegetable oil for sauteeing and brushing the empanadas.

Directions:

1. In a sautee pan heat a little oil. Add the can of tomatoes to the pan and bring to a boil. Add the chicken, cumin and oregano and heat through.
2. Remove from the heat.
3. Divide the dough into 24 evenly sized balls, about the size of a golf ball.
4. On a floured work surface roll out or press the dough to a 3 inch circle.
5. On, one half of the dough put a tablespoon of the chicken mixture, a pinch of cilantro and a pinch of cheese (if using).
6. Fold the dough in half covering the filling and pinch the edges closed. You can use the tines of a fork to press the edges firmly together.
7. Put on to a cookie sheet lined with parchment paper or a baking mat.
8. Repeat the process for all 24 emanadas.
9. Pre-heat the oven to 400 degrees. Brush both sides of the empanadas with vegetable oil and bake for 10 minutes, then turn and back for 5 more or until golden brown.