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Recipe Thursday-Empanada with Devault Marinated Chicken Steak and Roasted Red Peppers

Posted on March 27th, 2014 | Posted in Main Course, Recipes, Supplier of the Month

Well, I had fun making this dish! A Spanish ginormous empanada featuring Devault chicken steak. I wanted to get creative with what chicken steak can be used for and I believe I succeeded! An empanada is a savory pastry that is usually served as individual hand-pies filled mostly with sweet ground beef and olives. This empanada inspired by Jeff Koehler’s cookbook, Spain, is a giant pie filled with paprika-marinated chicken steak mixed with caramelized onions and peppers. This dish is served at room temperature.

To view our Devault Foods March product specials click HERE.

Empanada with Devault Marinated Chicken Steak
and Roasted Red Peppers

Empanada 3 (1 of 1)

Yield 6-8 Servings
4 garlic cloves, peeled (03016, 5#)
8 tablespoons extra-virgin olive oil, divided, plus more for oiling the bowl (992059, 3LTR)
2 tablespoons dry white wine
1 1/2 teaspoons Spanish paprika, divided (CQP009, QT)
1 teaspoon dried oregano (CQO075, QT)
Salt (991862, 50#)
1 bay leaf (CQB011, QT)
12 ounces Devault chicken steak (DVF2914, 10#, Devault)
3 cups (375 g) all-purpose flour, plus more for work surface and pan (991889, 25#)
1 1/2 tablespoons (20 g) firmly packed fresh baker’s yeast (991831, 2#) or 2 teaspoons active dry yeast (991832, 12/2#, Redstar)
1/2 cup (120 ml) whole milk, warmed (HPH004, 1/2GAL, Crowley)
2 eggs, whisked (EGG014, DOZ, EK Martin)
1 jumbo white onions, thinly sliced (00676, 50#)
1 red bell pepper, halved crosswise and sliced into thin lengthwise strips (05580, 100/2.6oz)
Butter for greasing pan (880025, 1#)

In a large bowl, blend the garlic, 3 tablespoons of the olive oil, the wine, 1 teaspoon of paprika, and the oregano. Season with 1/2 teaspoon salt and add the bay leaf and frozen chicken steak. Turn over to coat. Cover and marinate overnight in the fridge.

Dissolve the yeast in the warm milk.  Meanwhile, put the flour in a wide bowl and sprinkle in the remaining paprika and 1 teaspoon salt, blend with your fingers, and make a crater in the middle, add milk along with one egg. Begin working into a ball while adding 2 tablespoons olive oil. (Add a touch more milk if needed.) Transfer the dough to a lightly floured work space and knead by hand for about 10 minutes, until supple and elastic and slightly tacky. Place it in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm corner of the kitchen for about 1 hour, or until about doubled in size.

Meanwhile, in a large skillet or sauté pan, heat the remaining 3 tablespoons olive oil over medium heat, add the onions, and cook until they begin to soften and turn pale, about 5 minutes. Add the bell pepper, to the onion, and cook until they are tender and sweet, about 25 minutes.

Empanada 1 (1 of 1)

Reduce the heat to low and cover the skillet toward the end. Transfer to a bowl.

Preheat a heavy skillet over high heat. Discard the garlic and bay leaf from the marinade. Add chicken steak to skillet and cook until done, about 5 minutes. Transfer to the bowl and blend with the onions and bell peppers.

Preheat the oven to 400°F.

Butter and flour a 10 1/2-inch pie pan or line it with a piece of parchment paper cut to fit.

Divide the dough in half, with one piece slightly larger than the other. (The larger piece will be used for the bottom, the smaller for the top covering.) On a clean, lightly floured work surface, roll out the larger piece so that it will comfortably drape over the pie pan. It should be fairly thin since the dough will rise slightly. Lay it over the pan, and gently tuck the inside against the sides of the pan.

Roll out the remaining piece of dough.

Empanada 2 (1 of 1)

Lay in the pork, bell pepper, and onions. Spread out in a thick, even layer.

Lay the dough on top of the filling like a lid. Cut away and reserve the edges. Form a crimped edge by pinching the edges together with your fingers. Make a 1-inch or so hole in the very center of the top to allow some steam to escape.

With the excess dough, decorate the top as desired. Roll out some pieces to run across the top or even make a cross, for instance, or make a simple braid to run along the edge.

Paint the top of the empanada with the whisked egg using a pastry brush.

Bake the empanada until the top is a lovely golden color, 20 to 25 minutes. Let the empanada cool before slicing into portions and serving.

Recipe adapted from seriouseats.com

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