Est. 2011

July 15, 2015

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Recipe | Chicken Curry Empanadas AND a Cookbook Giveaway

 

 

 

 

 

 

 

I met Marcella Kriebel at the West Elm + Etsy Pop-up Shop I hosted back in April. She’s the author of Mi Comida Latina, and a super talented local watercolor artist. She also recently collaborated with me on the DC Kinfolk Dinner and gave lovely watercolor prints to all the attendees. She’s a gem, and I love her work!

Mi Comida Latina is a stunning & vibrant compilation of Latin American recipes; I imagine it being a journal, compiling recipes & ideas from Marcella’s travels. It’s so well done, yet so casual and personal. The recipes are accessible, simple, and delicious! And she carefully explains what it is that you’re making, and includes a glossary in the back.

I recently made her Chicken Curry Empanadas (recipe below), with Red Rice and “My Favorite Black Beans” (they’re now my favorite, too), and Joe was SO pleased that we were finally eating a meal with FLAVOR. And Zoe – my 2 year old – loved every bit of dinner, too! She calls the empanadas “ampa-naana” and Joe and I kept asking her to say it again because we loved hearing it. 🙂

Sometimes I find myself in recipe ruts and I make the same things over and over again. I rarely make Latin American food (except for this one rice recipe my mom gave me that she used to make all the time when we were growing up). I find recipes that are simple & my family enjoys, and I am content to stay there. They usually involve oil, garlic, some sort of starch/grain, some greens, and either fried chickpeas, ground beef, or oven-roasted chicken. Ha, I’m so boring. Cooking from Mi Comida Latina was a fun experience, and I already have plans to use the cookbook again this weekend when my family is in town!

Today I’m sharing one of Marcella’s recipes – Chicken Curry Empanadas – and if you head over to my Instagram, you can enter the giveaway to win a copy of this gorgeous masterpiece.

Chicken Curry Empanadas


The Dough
Ingredients
– 2 cups white flour, sifted
– 2 tsp baking powder
– 1/2 tsp salt
– 2/3 cup veggie shortening/lard (I used butter because that’s all I had)
– 1/4 cup sugar dissolved in 1/2 cup milk
– 1/2 tsp achiote oil (I used olive oil with a bit of paprika and turmeric)

Directions
Sift all dry ingredients together and cut shortening into little bits. Add the sweetened milk and achiote
oil a little at a time, kneading with your hands. The dough should resemble pie dough. Roll the dough 1/8″ thick then cut into 4″-5″ circles. Press a 5″ lid in the dough to cut the circle. Chill the dough rounds for 20 min.

Forming the Empanadas
1. Place about 2-3 tbsp of filling of choice in center. 2. Fold in half. 3. Pinch around edges to make sure the filling stays inside. 4. Form the scalloped edge by pulling & folding the edge over.

To Bake
Preheat oven to 375 F; brush each with egg white then place on greased pan & bake for 15 minutes or until golden brown.

To Fry
Fill saucepan with about 1/2″ veggie oil, heat to 375 F & fry each until golden brown, about a minute on each side.

Chicken Curry for Empanadas
Ingredients
– 1/2 white onion, diced
– 2 chicken breasts, sliced
– 1 1/2 tsp yellow curry
– salt & pepper to taste
– 1/2 cup sour cream
– 1/2 cup golden raisins

Directions
In large pan sauté onions. Season chicken with 1 tsp curry, salt & pepper then add to pan & cook. Stir in sour cream, the rest of the curry & raisins. Lower head & simmer for 10-20 minutes. Add a couple spoonfuls to fill each empanada.

Don’t forget to check out the giveaway for Mi Comida Latina on my Instagram!

  1. Deborah Parsons says:

    Looks lovely, seems very do-able.

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