2small or 1 large shallotpeeled and cut into rings
1/4chicken or vegetable broth
Kosher salt and fresh ground black pepper
whole wheat flour for the rolling surface
Preheat oven to 350 degrees
Turn out Whole Wheat Empanada Dough on a lightly floured surface. Roll the dough until it is very thin, about ¼ inch.
Using a round cutter, or just a bowl tuned upside down, cut the rolled out dough into circles.
In a large saute pan, melt butter. Add shallots and cook until they begin to soften, about 2 minutes. Add kale, broth, salt and pepper. Mix together and then cover with a lid for 2 minutes. Once you open the lid, kale should be wilted. Add chicken and cook just until combined and ingredients are warm and any leftover liquid is cooked off.
Fill half of each dough circle with a combination of chicken and kale. Sprinkle grated cheese on each empanada. The amount of chicken and kale mixture you include in each empanada circle will depend on how big you cut each dough piece. Start with a few tablespoons down the center of the circle so that you can fold it over and seal the edges of the dough by pressing the edges with a fork. You can use your fingers to crimp and fold the sealed edges for appearance.
If you want the tops of your empanadas to be golden, brush them with a lightly beaten egg.
Cook the empanadas on a sheet pan lined with parchment paper for 20 minutes.
Serve warm and with your favorite salsa and sour cream!
Whole Wheat Chicken and Kale Empanadas https://www.mynourishedhome.com/whole-wheat-chicken-kale-empanadas/ March 9, 2016