Chicken Mole Empanadas Recipe

Empanada Preparation

1. 1

   Make the Dough

   In a large bowl, mix the all-purpose flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk with cold water, then add to the flour mixture. Stir until a dough forms. Knead gently on a floured surface for about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes.

2. 2

   Prepare the Filling

   In a skillet, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, cooking until translucent. Stir in the shredded chicken, mole poblano sauce, and chopped cilantro. Cook for an additional 5 minutes until heated through. Remove from heat and let cool.

3. 3

   Assemble the Empanadas

   Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles (about 4-5 inches in diameter). Place a spoonful of the chicken filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.

4. 4

   Bake the Empanadas

   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a beaten egg (optional) for a golden finish. Bake for 25-30 minutes or until golden brown.

5. 5

   Make the Sesame-Pepita Crunch

   In a small pan, combine sesame seeds, pumpkin seeds, olive oil, and a pinch of salt. Toast over medium heat for about 3-5 minutes until golden and fragrant. Allow to cool.

6. 6

   Serve

   Serve the empanadas warm, topped with the sesame-pepita crunch.