EMPANADAS DE POLLO (CHICKEN EMPANADAS)
Steps:
- Gather the ingredients.
- Place the flour in a medium bowl and stir in the salt and sugar.
- Add the chilled lard and butter, and with the help of 2 knives or a pastry cutter, cut the fats into the flour until you have a sandy mixture.
- In a small bowl, whisk the egg yolks with 3/4 of the cup of water.
- Stir 1/2 cup of the water-egg mixture into the flour, a little bit at a time, until the dough starts to come together.
- Knead the dough, adding more of the water-egg mixture as needed, until the dough is smooth. If the dough feels dry, add the remaining 1/4 cup of water 1 tablespoon at a time. The dough might feel shaggy but will be pliable yet firm once thoroughly chilled.
- Add an additional pinch of salt if you'd like savory crusts.
- Cover the dough with plastic wrap and refrigerate for 1 hour.
- When ready to use, the dough should be soft and smooth, not elastic. If you poke a hole in the dough with your finger, the indentation should remain.
- Gather the ingredients.
- Place the chicken in a medium saucepan. Crumble the bouillon on top and add the bay leaf. Cover with water and bring it to a boil.
- Once the liquid is boiling, lower to a simmer and cook until the chicken is cooked through, 15 to 20 minutes, Remove from heat and let the chicken breasts cool in the broth.
- Shred chicken into small pieces.
- Moisten the shredded chicken with 2 tablespoons of the cooking liquid. Set aside.
- Heat the oil in a large skillet on medium heat. Add the onions, paprika, cumin, chili powder, sugar, and salt and pepper. Stir to combine.
- Cook over low heat until the onions are soft and transparent, and the mixture has a lively orange color, 15 to 20 minutes. Taste and add more chili powder if desired.
- Remove the mixture from the heat and stir in the chicken. Let the filling cool for at least 30 minutes. Some cooks choose to refrigerate overnight, but as long as the filling is not too hot, you can proceed to finish the filling and assemble the empanadas.
- Add the hard-boiled eggs and olives to the filling.
- Mix the egg yolk with the water. Set aside.
- Divide the empanada dough into 10 to 15 golf ball-sized pieces. Roll each one into a smooth ball.
- Let the divided dough rest for 5 minutes.
- Meanwhile, position a rack in the center of the oven and heat to 425 F. On a lightly floured surface, roll each ball of dough into a circular shape of about 6 inches in diameter.
- Spoon 2 to 3 tablespoons of filling into the middle of the circle. You want a good amount of chicken but not enough to overfill the disc of dough.
- Lightly brush the edges of the dough along the bottom half of the circle with water.
- Fold the top half of the circle over the filling to form a semicircle. Firmly press the edges together to seal.
- Brush the pressed edge with water and fold the edge over itself, pinching and crimping as you go to make a braid-like effect.
- Place empanadas on a lightly oiled baking sheet. Brush each empanada with the egg yolk and water mixture.
- Bake for 15 to 20 minutes, until golden brown and slightly puffed. Serve warm or at room temperature.
Nutrition Facts : Calories 661 kcal, Carbohydrate 60 g, Cholesterol 231 mg, Fiber 3 g, Protein 20 g, SaturatedFat 12 g, Sodium 794 mg, Sugar 9 g, Fat 38 g, ServingSize 10 to 15 Empanadas, UnsaturatedFat 0 g
BAKED APPLE EMPANADAS
Small half-circle doughy dessert with apple-cinnamon filling. You can fill these with anything if you don't like apple. This is a good base recipe that can be altered any way you like! My family loves these!
Provided by nica36
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 9h25m
Yield 10
Number Of Ingredients 7
Steps:
- Mix butter and cream cheese together in a bowl. Stir in flour until dough comes together and forms into a ball. Cover tightly with plastic wrap and refrigerate 8 hours to overnight.
- Combine apples, sugar, cinnamon, and salt in a saucepan. Bring to a boil. Reduce heat and cover; cook, stirring frequently, until apples are the consistency of chunky applesauce, about 15 minutes. Remove from heat and cool to room temperature.
- Remove dough from the refrigerator and let sit at room temperature for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Divide dough into 10 pieces and roll into balls. Roll out each ball into a 3- to 4-inch circle with a rolling pin. Fill one side of the circle with apple filling. Moisten edges lightly with water. Fold dough over the filling and press edges together to seal.
- Arrange empanadas on the prepared baking sheet.
- Bake in the preheated oven until dough is golden, about 15 minutes.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 35.5 g, Cholesterol 67.5 mg, Fat 24.7 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 15.4 g, Sodium 197.5 mg, Sugar 14.5 g
CHICKEN AND APPLE EMPANADAS
This is a fabulous recipe that can be made as an appetizer, hors d'ouevre or even a main course. Kids absolutely adore these and they get a lot of goodness in them.
Provided by GrumpyIrishLady
Categories Chicken
Time 50m
Yield 30 empanadas, 15 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 200C/400°F.
- Fry apple, garlic and onion in the butter until soft. Add thyme, salt and pepper, honey and chicken. Allow to cool slightly and mix in the cheddar.
- Roll out the puff pastry until about 2-3 mm thick. Using a glass cut out circles of the pastry. Roll the scraps and keep making circles until you've little to no pastry left.
- Place about a tablespoon of filling on each circle and seal the edges with egg wash and use a fork to press down to seal.
- Brush with egg wash and bake for about 25 minutes or until golden brown. You can deep fry these as well, but you will only need to fry for about 3-4 minutes.
Nutrition Facts : Calories 155.5, Fat 9.5, SaturatedFat 3.2, Cholesterol 30.6, Sodium 85.1, Carbohydrate 11.4, Fiber 0.7, Sugar 3.3, Protein 6.2
CHICKEN AND BEAN PUFF PASTRY EMPANADAS
Provided by Dave Lieberman
Categories appetizer
Time 40m
Yield 12 empanadas
Number Of Ingredients 23
Steps:
- Heat oil over medium-high heat in a large skillet. Saute onions and garlic until onions are soft and translucent, about 4 minutes. Add spices, stir to mix fully, and cook for 2 to 3 minutes. Add black beans and chicken and season with salt and pepper, to taste. Cook until black beans are heated through, about 5 minutes, then remove from heat and let mixture cool fully. Add cilantro and stir well.
- Preheat the oven to 375 degrees F.
- Lay out a sheet of puff pastry on a lightly floured surface. Flour the top of the dough and roll out the puff pastry until it is about 1/16-inch thick and about 12 inches by 16 inches.
- Trim edges to size, if necessary. Cut 4-inch strips crosswise and lengthwise making 12 (4 by 4-inch) squares. Make sure the squares are well floured and stack them in a little pile.
- To form empanadas:
- Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple tablespoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to pinch and seal the edges. Lightly brush the tops with vegetable oil. Place finished pockets on a nonstick baking sheet and bake about 12 to 14 minutes, or until golden brown and puffy.
- In a medium bowl, combine the chopped tomatoes, pineapple, garlic, jalapeno and scallions. Mix well. Add lime juice, sugar, and salt, to taste. Toss well. Serve with the Chicken Empanadas.
CHICKEN EMPANADAS
Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.
Provided by Miss Annie
Categories Lunch/Snacks
Time 38m
Yield 8-9 empanadas, (approx.)
Number Of Ingredients 12
Steps:
- Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
- On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
- Place approximately 2 tablespoons of chicken mixture in center of dough circles.
- Fold each circle in half and crimp edges with a fork.
- Place on a baking sheet and brush tops with egg yolks.
- Sprinkle top with mixed salt and chili powder.
- Bake 12-13 minutes at 400F degrees.
- Serve warm or at room temperature.
- Freezes well.
More about "chicken and apple empanadas recipes"
CHICKEN EMPANADA RECIPE (BAKED) - SUNDAY SUPPER …
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4.7/5 (98)Calories 213 per servingCategory Main Dish or Appetizer
- In the bowl of a food processor fitted with a dough blade, combine the flour, salt, and sugar. Slowly add in the melted butter, followed by enough water to create a soft and smooth dough.Form the dough into a disc, wrap in plastic and refrigerate for 1 hour.
- Drizzle the oil in a large pan over medium-low heat. Add the onion and cook, stirring occasionally, until golden and caramelized, 15-20 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minute.Stir in the shredded chicken and season with the paprika, cumin, salt, black pepper, and ground chili. Add the water, bring to a simmer, and cook, uncovered, until most of the water has evaporated, 20-30 minutes. Remove from heat and allow to cool to room temperature. At this point, the filling can be refrigerated until the next day if desired.
- Preheat oven to 350˚F. Line two baking sheets with parchment or lightly grease.On a lightly floured surface, roll the dough into a thin sheet. Use 4 3/4 inch circular cutter to cut out circles of dough.
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- To make the dough: In the bowl of a food processor fitted with a metal blade, combine the dry ingredients.
- Remove it from the bowl, pat it into a disk, wrap, and refrigerate for 1 hour, or as long as overnight., To make the filling: Toss the diced apples with the citrus juice and set aside.
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