Thai Chicken Empanadas with Mango-Red Curry Sauce

“These handheld pies are known by a variety of names throughout the Latin world, and the savory ones are stuffed with everything from chicken to tuna. Here they are made with Southeast Asian ingredients to give life to an old favorite. One of the many reasons why empanadas are so beloved is that they can be made well ahead of baking, or you can warm up pre-baked empanadas. The curry sauce dip makes these “not your abuela’s empanadas.” Serve these with a hearty salad for a great supper. ¡Buen Provecho!”
-Chef Richard Sandoval

Thai Chicken Empanadas with Mango-Red Curry Sauce

Makes 8 Empanadas

FOR THE MANGO-RED CURRY SAUCE:

• 1 tbsp canola oil

• 1 small yellow onion, finely chopped

• 2 tbsp peeled and finely minced fresh ginger

• 3 garlic cloves, minced

• 3 tbsp tomato paste

• 1 cup canned coconut milk

• 1 (4 oz) container Thai red curry paste

• 1/4 cup packed light brown sugar

• 1 stalk lemongrass (tender bottom part only, finely chopped)

• 1 kaffir lime leaf (optional)

• 3/4 cup fresh or thawed frozen mango puree

• Kosher salt

For the Thai Chicken Empanadas:

• 1 tbsp canola oil

• 1 lb boneless, skinless chicken breasts (or one rotisserie chicken, shredded)

• 1 large poblano chile, roasted, peeled, seeded and finely chopped

• 1/2 cup shredded Oaxaca or mozzarella cheese

• 2 tbsp fresh cilantro (coarsely chopped)

• 2 tbsp Thai sweet chili sauce

• 1 large egg beaten with 1 tablespoon of water, for egg wash 

• Salt & Pepper

• 2 sheets of frozen puff pastry (thawed/defrosted in the refrigerator)

DIRECTIONS:

Make the Sauce: Heat the oil in a medium saucepan over medium heat. Add the onion, ginger and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Push the onion mixture to one side of the saucepan. Add the tomato paste on the empty side of the saucepan and cook until it turns dark brown, about 2 minutes. Add 1/2 cup water with the coconut milk, curry paste, sugar, lemongrass and lime leaf, if using. Bring everything to a simmer, whisking often to combine. Reduce the heat to low and simmer, whisking often, until the sauce has reduced by about one third, about 30 minutes. Let it cool. Discard the lime leaf if you used it. Pour the sauce into a blender, add the mango puree, and process until it is smooth. Season it to taste with salt.

Note: The sauce can be stored at room temperature for up to 2 hours. Or transfer it to a covered bowl and refrigerate it for up to 2 days. Return to room temperature before using.

Make the Filling: If you are not using a rotisserie or pre-cooked chicken, heat the oil in a medium skillet over medium heat. Season the chicken on both sides with salt and pepper. Add the chicken to the skillet and cook until the underside is lightly browned, about 3 minutes. Flip the chicken over and continue cooking until it eels firm when pressed with a fingertip, about 3 minutes more. Transfer to a cutting board and let cool completely. Using a large knife, chop the chicken into a 1/4 inch dice.

NOTE: You can skip this step by purchasing a rotisserie chicken and shredding it.

Combine the chicken with the poblano, cheese, cilantro and sweet chile sauce in a bowl and mix well. Season the filling to taste with salt and pepper.

Assemble the empanadas: Flour a surface. Make sure the puff pastry is thawed but still very cold. Working with one puff pastry sheet at a time, roll it out so that it's long enough to cut 4 circles, 2 on each row. Using a cookie cutter or bowl, cut 4 circles. Fill the middle of each round with the chicken mixture, making sure that you are leaving at least a half an inch of pastry border.. Brush half of the pastry round edge with egg wash, then fold the dough over into a half-moon shape so the edges meet and then press them together with your fingers to seal. Use a fork to crimp the edge. Place it onto a baking sheet lined with parchment paper and repeat with remaining ingredients. Cover the baking sheets loosely with plastic wrap and refrigerate for at least 15 minutes and up to 3 hours.

Bake the Empanadas: Preheat oven to 350 F. Removed the chilled, un-cooked empanadas from the refrigerator. Poke holes in the top of each empanada using a fork then brush the empanadas with the egg wash and bake for about 20 to 25 minutes, or until puffed & golden brown.

Serve empanadas hot with sauce & enjoy!

NOTE: The baked empanadas can be cooled, covered and refrigerated for up to 1 day. Reheat them on a baking sheet in a preheated 350 F oven for about 15 minutes.