Chicken Mole Empanadas

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I’ve been cooking with Dove Dark Chocolate recently and it’s been so yummy! My friend Sara came over and helped me put these Empanadas together. These take a bit of time, but they are well worth the effort.

Chicken Mole Empanadas

Dough:
● 2 1⁄2 cups all purpose flour
● 3⁄4 cup yellow cornmeal
● 2 T sugar
● 1 t salt
● 1⁄2 cup cold unsalted butter
● 1 egg

Filling:
● 1 medium onion, finely chopped
● 1 green pepper, finely chopped
● 2 cloves garlic, sliced
● 1 T ancho chili powder
● 1 small zucchini, chopped
● 1 lb. shredded cooked chicken
● 2 T tomato paste
● 1 ounce Dove Dark Chocolate, chopped
● 2 T sugar
● 1⁄2 t salt
● 1 T lime juice
● 1 egg mixed with 2 T water
Instructions:

Dough: Combine flour, cornmeal,, sugar, salt in food processor, pulse to blend. Cut up butter, add. Pulse until incorporated, add 1⁄2 cup water, pulse until dough begins to hold together. This can also be done by hand by mixing dry ingredients and then cutting in the butter with a pastry blender and then slowly adding the 1⁄2 cup water. Gather dough into a disk, refrigerate at least one hour.

Filling: Coat a large non-stick pot with cooking spray or butter. Heat over medium heat; add onion, green pepper, garlic, and chile powder. Cook 5 minutes or until vegetables are tender. Toss in the zucchini and cook another 3 minutes, adding a little water if the pan is too dry. Add the cooked shredded chicken, tomato paste, chocolate, sugar, and salt. Cook 3 minutes to blend flavors. Remove from heat and stir in lime juice. Let cool.

Heat oven to 400. Divide dough into 12 pieces. On a floured surface roll one piece of dough into a 6 inch circle; continue until all 12 pieces have been rolled out. Move the dough pieces to nonstick baking sheets, you may need more than 1. Place 1/3 cup filling on one half of dough round, be sure to keep the filling away from the edges. Then brush the edge with a bit of water and fold over and bring edges together ; press the edge together and crimp with a fork. Brush empanadas with egg-water mixture which will create a pretty golden color on the empanadas after baking.

Bake at 400 for 18 minutes or until light brown around edges. Serve warm.

Note: These can be assembled and frozen before baking. When ready to bake, do not thaw; transfer the frozen empanadas to baking sheet and increase the cooking time to 25 minutes.
©Deb Thompson

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