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CINNAMON EMPANADA

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We took the classic Empanada and put Ceylon Cinnamon powder in the pastry itself. Rolled it into the dough and stuffed it with a Chicken, Mushrooms and onion mixture. The trick to making a good Empanada of course is the filling.

You can make your own filling mixture to suit your taste preferences. However try it with Ceylon Cinnamon in the dough. We avoided butter to get away from dairy products and used coconut oil instead and it works just as well. This is one healthy snack perfect for breakfast too.

Prep Time  - 60 minutes
Cook Time  - 15-20 minutes
Yield  - 12 pieces

INGREDIENTS

FOR DOUGH

FOR DOUGH

• 2 Cups flour
• 1 tbsp. Ceylon Cinnamon Powder
• 1 tsp. salt
• 6 tbsp. of vegetable Oil
• 2/3-3/4 cups ice water

FOR FILLING

• 1 chopped onion • 1 tbsp. cooking oil
• 1 cup finely chopped mushroom
• 1 cup cooked and crushed chicken
• 1 tbsp. crushed garlic
• 1 tsp fresh pepper
• 1 /2 tsp Paprika
• 1 egg to brush pastries before baking

MATERIALS

3 1/2" cutter or use a glass turned upset down to cut the dough.


DIRECTIONS

TO MAKE DOUGH

  1. Whisk Ceylon Cinnamon powder and salt into the flour.
  2. Add the 6 tablespoons of vegetable oil
  3. Add the water little at a time and mix with your hand until a smooth and slightly elastic dough forms
  4. Shape into two flattened disks, wrap in plastic wrap and refrigerate while working on your fillings. After at least 30 minutes, remove dough from fridge and roll thinly, on a slightly floured work-surface.
  5. Cut out circular shapes and fill (use a round cutter – 3 1/2 ″in diameter) or a glass rim if you have no cutter
TO MAKE FILLING
  1. Stir fry the onions and mushrooms, until, golden brown, add the precooked chicken, salt, pepper, garlic and Paprika. Make sure the Chicken is broken into a minced consistency. Lumpy filling make it hard to fill the Empanada
  2. Preheat the oven to 425F. 
  3. Place 1 tablespoon of the filling onto disc shaped empanada dough that you have cut out.
  4. Fold the top dough circles and press the edges with a fork to seal
  5. Brush with beaten egg.
  6. Bake for 20 minutes. More than this will make the Empanada too dry.



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