Tia Sylvi’s Empanadas con Polo (Chicken Filling - Argentine)
Preheat
oven 350 degrees
Pastry:
4
cups flour
¾
cups solid shortening
¾
cup butter
(Ice
water)
1
tsp. salt
2
tsp. baking powder
Sift
dry ingredients.
Mix
fat into flour mixture with pastry blender or two knives.
(Should
look like coarse meal).
Add
enough ice water to form a stiff dough.
Cover
with waxed paper and refrigerate at least 1 hour.
Roll
out to 1/8 inch thickness on a floured surface.
Cut
into 4-5 inch rounds.
Filling:
3
tbsp. butter
1
tbsp. olive oil
1
1/2 cups small diced or shredded cooked chicken
½
cup sliced fresh mushrooms
4
scallions (include green tops) sliced
3
tbsp. chopped pimento
2/3
cup light cream
2/3
cup chicken broth
¼
tsp. garlic powder
Salt
and pepper
In
a medium fry pan melt butter and olive oil till hot.
Add
scallions and mushrooms.
Cook
until mushrooms loose their moisture.
Add
pimento, chicken, cream, broth and spices.
Lightly
grease a baking sheet.
Place
1 tbsp. (plus) filling on each pastry round.
Allow
a little space around the edges for sealing.
Brush
uncovered edge with milk.
Place
another round on top.
Press
edges together with the tines of a fork to seal.
Place
on baking sheet and bake 35-40 minutes until golden brown.
*May
brush beaten egg white on top of empanadas for a glazed top.
Jewish/Eastern European Recipes