These are topped with cheese, you don't have to.
The pastry is special as it is made with home rendered chicken fat
Rendering Chicken Fat at home:
Basic method:
Boil any chickens for the stock, skimming off any scum.
Remove the well cooked chicken and any vegetables, herbs etc.
Then reduce the stock by 2/3's
Cool down in pan then pour into glass jars and store overnight in the fridge.
The next day skim off the golden fat (the stock will have set due to gelatin in bones, re-store this jellied stock for use ins soups and sauces) and bring to boil in a pan of cold, clean water ( 2/3 water to 1/3 fat)..and cook on high simmer for 25 mins.
Allow to cool down and then pour into clean glass jars...
The next day you will have clean, golden chicken fat floating above, the water which will have absorbed all the chicken flavors.
Carefully skim off this fat and store in air tight jars in fridge..perfect for roasting, baking and pastry making, throw away the flavored water.
Wholewheat Flaky Pie Crust with chicken fat..this is for meaty-cheesy pies
1 cup all purpose flour
1 cup wholewheat flour
1/4 cup wheat germ
1tsp sea salt
3/4 cup chicken fat
5-8 tbsp cold water (if not using wholewheat flour then add half the water)
In a food processor or by hand...mix the flours, salt and wheat germ.
Cut in the chicken fat /process on pulse
Add the water in small amounts until the pastry comes together.
Wrap in wax paper and store in fridge for 3 hours
Empanadas makes 4 medium sized OR 8 mini
2 cups any cooked, filling ( potatoes, cabbage, carrots, celery, onion, ground turkey, ground chicken, ground beef, ground lamb, eggplants, & etc.)
1 recipe above pastry
1 large egg beaten (egg wash)
1 cup grated cheese (optional)
PREHEAT oven 400f middle oven
On a floured board, roll pastry out to 1/4 thick and using small bowls or saucers, cut circles of pastry approx. 3 inches across.
Place filling in center of circle, egg wash one side of edge of pastry and fold in half (crescent shaped)
Be very careful as this pastry is very tender...but works well being used many times.
If needed poke small holes for steam on top of the pastries.
Place on a greased cookie sheet or parchment covered.
Brush with egg wash and sprinkle with cheese or dried herbs/seeds.
Bake one tray at a time for 25-35 mins or until golden brown and cheese is melted.
Remove from oven and cool on tray on wire rack.
Remove when cold ( great for picnics or lunch boxes) or warm.
Serve with chutney, salsas or salads.
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