empanada

ROASTED CHICKEN, SALTED EGG AND PICKLED MANGO EMPANADA

Pastry Dough:

1 3/4 cups unbleached flour

1 cup whole wheat pastry flour

2 teaspoon turmeric

1/2 teaspoon fine sea salt

3/4 cup chilled coconut oil

2 teaspoon apple cider vinegar

1/2 cup plus 2 tbsp ice water

Filling:

1/2 roasted chicken

1 salted egg

1 medium onoin

1/2 cup diced pickled mango

1/2 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

Procedure:

Combine 1 1/2 cups of the white flour with 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 ressembles fine sand.

Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirrnig, just until the dough comes away from the sides of teh bowl and begins to coalesce. Squeeze into a thight ball, flatten, cover in plastic wrap, and refigerate for atleast 1 hour.

Remove the chicken meat bfrom the bones and cut into cubes. Then, peel the salted egg and cut into dice. Finely chop the onion and gather tha pickled mango and green peas.

Heat a pan over medium high heat and add coconut oil, followed by the onion and salt. Sweat the onions untiil soft and translucent. Sitr in the flour and cook for another 3 minutes. The add half of the chicken stock and bring to simmer. Cook 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 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 Celcius) and remove the dough from the refigerator.

With the resereved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoon of the filling onto the center of one side of each circle, leaving about a 1/8- inck in border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork.

Transfer empanadas in a parchment-line baking tray and bake for 20-25 minutes. Serve.