- 1 3/4 cups unbleached flour
- 1 cup whole wheat pastry flour
- 2 teaspoons turmeric
- 1/2 teaspoon fine sea salt
- 3/4 cup chilled coconut oil
- 2 teaspoons apple cider vinegar
- 1/2 cup plus 2 tablespoons ice water
- ½ roasted chicken
- 1 salted egg
- 1 medium onion
- ½ cup diced pickled mango
- ½ cup frozen green peas
- 1 tbsp coconut oil
- Unrefined sea salt
- 1 tbsp unbleached all purpose flour
- 1/2 – 1 cup chicken stock
- Freshly ground black pepper
- 1 egg
- To make the pastry dough, combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand.
- Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
- To prepare the filling, remove the chicken meat from the bones and cut into cubes. Then, peel the salted egg and cut into dice. Finely chop the onion and gather the pickled mango and green peas.
- To cook the filling, heat a pan over medium high heat and add coconut oil, followed by the onion and salt. Sweat the onions until soft and translucent. Stir in the flour and cook for another 3 minutes. The add half of the chicken stock and bring to simmer. Cook the until the mixture thickens and the flour is no longer raw. Add the chicken and green peas and cook for another 2 minutes. If the mixture is too dry, add a little more of the stock. Turn off the heat, transfer to another bowl and add the salted egg and pickled mango. Season to taste with salt and pepper. Allow to cool.
- Preheat the oven to 350 Fahrenheit (180 Celsius) and remove the dough from the refrigerator.
- With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork.
- Crack the egg into a bowl and beat until combined. With a pastry brush, brush the top of each empanadas.
- Transfer empanadas in a parchment-line baking tray and bake for 20-25 minutes. Serve.
Source: Sense & Serendipity
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