Clams Empanada In Garlic (chicken And Or Cilantro Beef) Recipe

Mix dry ingredients

In a large bowl combine 3 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar. Whisk briefly to combine.

Cut in butter

Add 6 tbs cold cubed unsalted butter to the flour. Using a pastry cutter or fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add liquids

Stir together 3 tbs cold water and 4 tbs cold milk. Gradually add to the flour-butter mixture, tossing with a fork until dough just comes together and is slightly shaggy. Add a splash more water or milk if needed—dough should be cohesive but not sticky.

Chill dough

Turn dough onto lightly floured surface, press into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours) to relax gluten and firm butter.

Prepare clams

If using fresh clams, remove meat from shells and chop coarsely. If using canned clams, drain thoroughly and chop to a uniform texture. Pat dry with paper towel to remove excess moisture.

Sauté aromatics

Heat 2 tbs olive oil and 1 tbs butter in a skillet over medium heat. Add 1 finely chopped shallot and sauté until translucent, about 2–3 minutes. Add 4 minced garlic cloves and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Deglaze & simmer

Add 2 tbs dry white wine (or 1–2 tbs water if not using wine) and scrape any browned bits. Let reduce 1 minute. Add the chopped clams and cook 1–2 minutes to warm through—do not overcook to prevent rubbery texture.

Season & bind

Stir in 1 tbsp lemon juice, 2 tbs chopped fresh parsley, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp hot sauce (optional). Sprinkle 2 tbs fine breadcrumbs and stir to combine; breadcrumbs will absorb excess moisture and lightly bind the filling. Taste and adjust seasoning.

Cool filling

Transfer the clam filling to a bowl and let cool to near room temperature before assembling empanadas. Cold filling prevents soggy dough and bursting during baking.

Mix 1 cup cooked shredded chicken with 1/2 tsp ground cumin, 1/2 tsp ground paprika, and 2 tbs chopped cilantro. Combine with a small spoonful of the garlic-clam filling mixture or 1 tbs olive oil if needed to moisten. Adjust salt and pepper to taste. Use this either as a substitution for clams or combined with clams (up to half-and-half). Cool before assembling.

Combine 1 cup cooked drained ground beef with 3 tbs chopped cilantro, 1/2 tsp ground cumin, and 1/4 cup finely chopped onion. Optionally fold in 1–2 tbs of the garlic-clam filling or a tablespoon of olive oil to keep moist. Adjust seasoning and cool before assembling.

Preheat & prepare work surface

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface with 1/4 cup flour for rolling.

Roll and cut dough

Remove chilled dough from refrigerator and let sit 5 minutes to soften slightly. Roll dough to about 1/8 inch (3 mm) thickness. Using a 4.5–5 inch (11–13 cm) round cutter (or a small bowl), cut circles for empanadas. Gather scraps, re-roll once, keeping dough cold between rolls.

Portion filling

Spoon about 2 tablespoons of cooled clam filling into the center of each dough circle. If using chicken or cilantro beef, use the same volume per empanada. Do not overfill—leave a 1/2 inch border for sealing.

Seal empanadas

Lightly brush the edge of the dough with a little beaten egg (from 1 egg) or water. Fold dough over filling to create a half-moon and press edges together. Crimp with a fork or fold and twist the edges to seal securely.

Egg wash & scoring

Place empanadas on prepared baking sheet. Beat the remaining egg and brush each empanada lightly to promote browning. Optional: make a small vent slit on top of each empanada to release steam.

Bake

Bake in preheated 400°F (200°C) oven for 18–22 minutes, or until golden brown and crisp. Rotate the baking sheet halfway through for even color.

Finish

Remove from oven and brush with 1 tbs melted butter or olive oil for sheen. Let empanadas rest 5 minutes on a wire rack to crisp further before serving.

Serve warm. Garnish with additional chopped parsley or cilantro. Provide lemon wedges and a dipping sauce such as garlic aioli, chimichurri, or a spicy mayo on the side.