Corn and Chicken Rajas Empanada
A delicious lunch that doesn’t need to be hot, I suggest serving it with cheese and chipotle dressing; it can be taken to the office and paired with a salad; kids will love it too.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
- 750 grams puff pastry, for the empanada
- 3 tablespoons vegetable oil, for the filling
- 2 cups corn kernels, for the filling
- 1 onion, medium sliced, for the filling
- 1 sprig epazote, for the filling
- 1 cup chicken broth, for the filling
- 2 cups Poblano chile strips, blanched, for the filling
- 1 potato, raw grated, for the filling
- 1/4 liters sour cream, for the filling
- salt, and pepper, for the filling
- 1 egg, for the shine of the empanada
- 30 grams sugar, for the shine of the empanada
- 50 grams Philadelphia® cream cheese, for the dressing
- 1 tablespoon mayonnaise, for the dressing
- 1 tablespoon chipotle chile in adobo sauce, for the dressing
- 1 teaspoon vegetable oil, for dusting the mold
- flour, for dusting the mold
Preparation
45 mins
45 mins
Medium
- Preheat the oven to 180°.
- DUSTING THE MOLD: In a rectangular mold or baking dish, put a tablespoon of oil, spread it with a napkin over the entire surface of the mold, sprinkle flour to stick to the mold, and remove the excess.
- PIE CRUST: On a table, sprinkle flour and roll out half of the dough to a size that covers the entire mold, both the base and the walls, leaving the base half a centimeter thick; place it in the mold and prick the base slightly.
- Bake for 7 minutes or until partially cooked.
- FILLING: In a skillet, heat the oil with the onion until translucent, add the corn kernels and the epazote stem, let them fry a bit, add the broth, and let the kernels soften and absorb the flavor of the epazote.
- Add the potatoes, let them cook a bit, then add the rajas and chicken, season with salt and pepper, remove from heat and let it cool, discard the epazote stem.
- Add the cream.
- EMPANADA TOP: Roll out the other half of the dough on the table with the help of a rolling pin to cover the mold.
- Place the filling over the partially cooked dough and cover it with the empanada top. Make small incisions on the top.
- EMPANADA SHINE: In a cup, beat the egg with a tablespoon of sugar, using a fork or brush, glaze the empanada and finally sprinkle a little sugar on top.
- Lower the oven temperature to 150°, bake for 35 minutes or until golden.
- DRESSING: Beat the cheese and mayonnaise with the marinated chipotle peppers to make the accompanying dressing.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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