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Mustang Wendy’s Empanadas



3 cups flour (plus a little more for kneading) 

1 teaspoon salt 

3 tablespoons shortening 

¾ cup cold water 

1 egg 

1 egg white 

2 teaspoons vinegar 


3 stemmed, whole tomatoes, or large tomatillos for a more citrusy and acidic flavor
¼ pound stemmed and seeded Guajillo chilis
¼ cup cilantro stemmed
Juice of 1/2 lime
2 garlic cloves
2 quarts vegetable stock
1 teaspoon ground cumin
¼ dried oregano
¼ teaspoon ground coriander
Salt and pepper to taste
6 chicken thighs
4 ounces shredded Monterey Jack cheese
1 cup fresh, diced, chard or kale



Combine flour, salt and shortening in a food processor and pulse until mixture begins to bead and has a sandlike appearance. Combine water, egg, egg white and vinegar into a measuring cup and whisk egg and water together well. Turn food processor on and slowly start to pour water/egg mixture in until gone and dough begins to form. Remove and lightly knead into a ball. Wrap the dough in plastic and refrigerate for at least 1 hour. Makes approximately 12 six-inch empanadas.


Place all contents into a large pot and bring to a boil on high heat. Reduce to a simmer and continue to cook until mixture reduces by 1/4. Allow mixture to cool and puree in blender.


Simmer chicken in salsa roja. Cool, pull meat from bone. Mix in cheese and kale.


Form the dough into 2-inch balls. Roll them out on a floured surface. Spoon in filling and fold dough over to make a half moon. Crimp closed. Deep fry at 350° for 5 minutes or bake at 375° for 15-20 minutes. Serve with crème fraîche and remaining salsa roja.