Ground Chicken, Potato and Carrot Empanadas

1 recipe of basic empanada dough

1 tablespoons olive oil

1 pound of ground chicken or turkey

2 small onions, finely chopped

2 cloves of garlic, pressed

1 jalapeno pepper, seeded and finely chopped

2 small uncooked potatoes, peeled and cut into ¼-inch dice, about 1 cup

2 medium carrots cut into ¼-inch dice

1 tablespoon freshly ground cumin

2 tablespoons of Amore tomato paste in the tube

2 cups of Imagine chicken broth

2 teaspoons of salt

Freshly ground pepper to taste

2 tablespoons cilantro, finely chopped

½ cup all purpose flour for rolling

1 large egg white, lightly beaten

1 egg lightly beaten with 1 teaspoon of water

2 lined cookie sheets

1.  Heat a medium sauté pan over medium heat until hot.  Add the olive oil to heat.  Add ground chicken and break into small pieces with a metal spatula.  Add onion, jalapeno, and garlic.  Cook chicken, stirring until chicken is cooked through, but not browned.     

2.  Add potato, carrot, and cumin.  Cook mixture, stirring constantly for about 2 minutes, just to bring out the flavor of the cumin.  Add tomato paste and stir to combine.  Add broth, salt and pepper. 

3.  Reduce heat to medium and simmer uncovered for 15 minutes, or until potatoes are tender.  If there is any liquid remaining in bottom of the pan, increase heat and cook until liquid has evaporated.  Allow mixture to cool and stir in cilantro before filling empanada pastry.  Serve with Chimichurri sauce.




Flaky Cream Cheese Dough

5 ounces, (1 cup) all-purpose unbleached flour

1/8-teaspoon salt

1/8-teaspoon baking powder

6 tablespoons unsalted butter, cold

¼ cup cream cheese, cold

2 tablespoons ice cold water

1½ teaspoons distilled white vinegar

1.  Cut the butter into small (about ¾ inch) cubes.  Wrap in plastic wrap and freeze until frozen solid, at least 30 minutes.  Cut the cream cheese into small pieces and wrap in plastic wrap and chill for at least 30 minutes.  Place the flour, salt, baking powder, in a re-closable gallon-size bag and chill for at least 30 minutes.

2.  Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.  Set the bag aside.  Add cream cheese the flour.  Process about 20 seconds until the mixture resembles coarse meal.  Add the frozen butter cubes and pulse until butter pieces are about the size of an oatmeal flake.  Remove the cover and add the water and vinegar.  Pulse until moistened and dough begins to holds together.  Pour into the plastic bag.

 

3.  From the outside of the bag, press the mixture together with your hands, until the mixture holds together.  Press and form into a disc.  Seal bag and refrigerate for at least one hour,  preferably overnight.  (Using the link below, go to tips and techniques to watch Jill's pie crust video.  http://www.sacfoodcoop.com/index.php?option=com_content&view=article&id=1332%3Apie-making-season-is-here-and-nothing-adorns-a-holiday-table-like-a-freshly-baked-pie-&catid=124&Itemid=55

  

Four Herb Chimichurri Sauce


2 tablespoons freshly chopped cilantro leaves 


2 tablespoons freshly chopped parsley leaves 


1 tablespoon freshly chopped basil leaves 


1 tablespoons freshly chopped oregano leaves 


2 tablespoons minced white onion 


2 tablespoons diced red bell pepper 


2 tablespoons minced garlic 


1 teaspoon salt 


1 tablespoon freshly cracked black pepper 

1/2 teaspoon ground cumin 


2 tablespoons red wine vinegar 

1 tablespoon roasted red chili paste

 
2 tablespoons extra-virgin olive oil

1.  Mix all ingredients lightly in food processor or blender until a coarse sauce is formed. Chill until ready to serve to let flavors combine.  Let stand at room temperature for a few minutes before serving.