Empanadas

Preparation

1. The Filling

   1. Step 1

      In a deep pot, place enough water to cover the chicken, and add the bay leaf and crushed garlic. Bring the liquid to a boil, add chicken, reduce heat and poach for 15 minutes. Remove the chicken, drain and set aside.

   2. Step 2

      Boil the potato in lightly salted water for about 20 minutes. Remove and set aside.

   3. Step 3

      When the potato is cool enough to handle, peel it and cut it into small cubes. Cut up the chicken in the same manner.

   4. Step 4

      In a large skillet over medium-high heat, saute the onion, tomato, minced garlic, cumin, paprika, salt and pepper in vegetable oil for about 10 minutes. Stir often. Add the diced meat and potato, stir well, heating thoroughly. Set aside.

2. The Empanada Dough

   1. Step 5

      Preheat oil to about 380 degrees in a deep pot or a wok.

   2. Step 6

      Boil the water in a saucepan. Place the cornmeal in a large mixing bowl. Pour the boiling water over the meal, and stir vigorously. Add salt, butter, cornstarch and bijol, if desired, and continue mixing until it forms a firm, rubbery dough.

   3. Step 7

      When the dough is cool enough to handle, form it into a large ball. Pull away a Ping-Pong-sized ball of dough. If the dough seems crumbly, add a splash of water, and work it in with your hands.

   4. Step 8

      Place the ball on a layer of plastic wrap over a flat surface. Add another layer of plastic wrap on top. Using a flat plate, press the ball into a thin round approximately 5 inches in diameter. Remove upper layer of plastic wrap. Place about one teaspoon of filling in the center of the round, and fold the dough in half, forming a crescent, by lifting one side of the plastic wrap. It is easier to handle the plastic wrap than the dough itself. Press the edges of the dough gently through the plastic wrap. Seal the empanada by running a blunt instrument, such as a butter knife or a spoon, around the curved edge, cutting off excess dough.

   5. Step 9

      Gently remove the plastic wrap, drop the empanada into the hot oil. Cook for 2 to 3 minutes, or until the empanada is golden brown and crispy. Drain on paper towels, and serve immediately with aji pique, the hot sauce.