These party-sized empanadas are a crowd favorite and always a hit at the restaurant. They’re loaded with flavor and the caramelized onion chimichurri is a great topping for any dish.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 20 empanadas |
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1/2 yellow onion, diced
- Kosher salt and freshly ground black pepper
- 1 cup shredded and chopped rotisserie chicken meat
- 1 chipotle in adobo, minced plus 1 teaspoon adobo sauce
- 1 cup shredded mozzarella (about 4 ounces)
- 2 tablespoons chopped fresh cilantro, plus more for serving
- 20 store-bought 5-inch empanada dough discs
- Canola oil, for frying
- Caramelized Onion Chimichurri, recipe follows
- Rocoto Aioli, recipe follows
- 2 tablespoons unsalted butter
- 1 onion, thinly sliced
- 1 teaspoon balsamic vinegar
- 1/4 cup fresh parsley, minced
- 2 tablespoons fresh oregano, minced
- 2 tablespoons sherry vinegar
- 1 to 2 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons olive oil
- Kosher salt
- 1 cup mayonnaise
- 2 tablespoons rocoto pepper paste
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- 1/2 clove garlic, minced
- Juice of 1/2 lemo
Instructions
- Heat the olive oil and butter in a skillet over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Season to taste with salt and black pepper. Add the chicken, chipotle and adobo sauce and cook, stirring, until incorporated, about 1 minute. Transfer to a bowl and mix in the mozzarella and cilantro.
- Use a 3-inch biscuit cutter to cut a dough circle from each empanada dough disc. Divide the chicken filling among the dough circles, then fold each circle over and press the edges with a fork to seal.
- Fill a Dutch oven a little less than halfway with canola oil and heat to 350 degrees F. Working in batches, add the empanadas and fry until golden brown, about 3 minutes. Drain on a wire rack set over a baking sheet.
- Top the empanadas with cilantro and serve with the Caramelized Onion Chimichurri and Rocoto Aioli.
- Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft, translucent and brown, about 20 minutes.
- Add the balsamic vinegar and continue to cook until the onions are very tender, another 2 minutes. Transfer the onions to a cutting board and chop into bite-size pieces then transfer to a bowl. Toss with the parsley, oregano, sherry vinegar, garlic and shallots. Slowly drizzle in the olive oil. Season with salt.
- Stir together the mayonnaise, rocoto pepper paste, oregano, pepper, garlic and lemon juice in a small bowl. Refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 1126 |
| Total Fat | 63 g |
| Saturated Fat | 8 g |
| Carbohydrates | 113 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 26 g |
| Cholesterol | 21 mg |
| Sodium | 1557 mg |