Chef LSM featured in Boca Magazine! The Empanada King

Web Xtra: Empanada King

Chef LSM featured in Boca Magazine!

Aug 25th 2013 


Mango Chicken Empanadas
(with cool avocado lime sour cream)
Serves 8


3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
12 tablespoons ice water
10 tablespoons cold unsalted butter, diced small
1/2 cup solid vegetable shortening

Place flour, baking powder and salt in large mixing bowl or food processor. Add butter and shortening and pulse until mixture resembles coarse crumbs. If using processor, transfer mixture to bowl. Drizzle 11 to 12 tablespoons of ice water over top. Mix with fork until mixture is damp enough to form a ball. Shape into flat disc, wrap tightly in plastic and refrigerate for at least 1 hour.


6 to 8 chicken breasts, marinated overnight in citrus-style marinade
1/2 cup onion, minced
2 tablespoons garlic, minced
1/4 cup green bell pepper, minced
1/4 cup olives with pimientos, minced
1 small can diced tomatoes with green chilies
2 cups fresh mango, diced small
1 tablespoon tomato paste
2 tablespoons jerk sauce
Salt & pepper to taste
1/4 cup cilantro, minced

Grill or sauté breast until cooked through. Dice chicken very small when cool and reserve. Heat a large pot, sauté in olive oil garlic, pepper, pimentos, tomatoes and chilies for 5 minutes. While stirring, add tomato paste, then rest of ingredients including diced chicken. Let mixture cool, then refrigerate one hour or until completely cool.

To Finish Empanadas

Roll out dough to 1/8-inch thickness and cut out 6-inch rounds from dough. Spoon about 2 tablespoons of chicken filling onto one side of each round. Moisten edges of round and fold over in half and seal with a fork. Place 2 inches apart on a baking sheet. Bake at 350 degrees. Note: You can make a simple egg wash with 1 egg and 1 teaspoon of milk. Brush lightly before baking. Bake until nicely browned, about 15 minutes. Let cool slightly, serve warm with dipping sauce. You can garnish empanadas with lime wedges or zest and cilantro leaves.

Dipping Sauce

2 to 3 ripe avocados (preferably Haas)
1/2 cup sour cream
Juice of two limes
1 clove garlic, mashed
1/4 cup cilantro leaves
Salt and pepper to taste

Blend all ingredients together in food processor until creamy and well-mixed. Garnish with cilantro leaf and lime after placing in serving bowl.

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