Chicken And Olive Empanadas Recipes

PERUVIAN CHICKEN AND OLIVE EMPANADAS

Steps:

• Put the wheat flour, salt, yeast, margarine and water in a bowl. Mix for 5 minutes making a soft dough and set aside.
• Heat the olive oil in in a saucepan and sauté the onions and garlic.
• Add the chicken, salt, pepper, the hot sauce, paprika, black olives and Worcestershire sauce.
• Cook for 10 minutes over medium-high heat and stir continuously.
• Roll the dough out flat and cut into small circles (you can either use a glass for this).
• Put the chicken mixture in the center of each circle of dough.
• Fold the dough around the chicken and seal the filling using a wet fork, pressing around the outer edge.
• Brush the dough of the empanadas with the egg white.
• Place the empanadas in a preheated 300º oven for 15 minutes until they are slightly golden brown.
• Let them cool for around 10 minutes before eating them.

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

CHICKEN AND OLIVE EMPANADAS WITH CHIMICHURRI SAUCE

Steps:

• For the chimichurri sauce: Combine the parsley, oregano, cilantro, garlic, crushed red pepper and 1 1/2 teaspoons salt in a food processor. Process until coarsely chopped. Add the vinegar and pulse to combine. Scrape the mixture into a bowl and whisk in the oil and 2 tablespoons water. Set aside at room temperature. (Can be made 1 day ahead and refrigerated; bring to room temperature before serving. Makes 1 cup.)
• For the filling: Put a rack in the upper third of the oven and preheat to 425 degrees F. Put the chicken thighs skin-side down in a large saucepan. Add the broth, parsley sprigs and bay leaf, turn the heat to medium-high and bring to a simmer. Cover, reduce the heat to low, and simmer until a meat thermometer inserted in a piece of chicken near the bone registers 150 degrees F, about 15 minutes. Transfer the chicken to a plate. When cool enough to handle, discard the skin and shred the meat into large pieces; you should have about 2 cups. Place in a medium bowl. Reserve 1/2 cup of the broth. (Strain and keep the rest to make delicious soup!).
• Wipe out the saucepan, heat it over medium heat and add the lard. Add the onion, season with salt and cook, stirring, until soft but not brown, about 4 minutes. Sprinkle with the cumin and crushed red pepper and cook, stirring, 30 seconds. Stir in the flour. Whisk in the 1/2 cup broth and let it bubble and thicken, stirring frequently, about 4 minutes. Pour the mixture over the chicken, add the olives and toss to combine. Taste and add salt if necessary-the filling should be aggressively seasoned, since it will be wrapped in the dough. Pop the chicken into the refrigerator just until cool, about 10 minutes.
• To make the empanadas: Place a small bowl of cool water by your work surface. Line a sheet pan with parchment paper. Working with 1 wrapper at a time and keeping the rest covered, brush a little water on one edge of the empanada wrapper. Put 2 tablespoons of filling in the center of the wrapper and fold in half. Use your finger to press out the air, making a border of about 1/2 inch around the filling. Press with a fork to seal the edges. Transfer to the prepared sheet pan. Repeat with the remaining wrappers and filling.
• Bake the empanadas until golden brown, about 15 minutes, rotating the baking sheet halfway through. Serve warm with the chimichurri sauce.

QUICK CHICKEN AND OLIVE EMPAñADAS

Steps:

• Combine first 11 ingredients in heavy medium skillet. Cook over medium-high heat until chicken is cooked through, stirring occasionally, about 5 minutes. Transfer mixture to processor; grind coarsely. Transfer to medium bowl. Mix in breadcrumbs. Season filling to taste with salt and pepper. Refrigerate filling until cold, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Line baking sheet with foil; sprinkle with flour. Place gyoza wrappers on work surface. Lightly brush edge of each wrapper with beaten egg. Place heaping 1 teaspoon filling in center of each gyoza wrapper. Fold gyoza wrapper in half and crimp edges with tines of fork to seal. Transfer empanadas to prepared baking sheet. (Can be prepared 6 hours ahead. Cover empanadas and refrigerate.)
• Heat canola oil in heavy medium skillet over medium-high heat. Working in batches, add empanadas to oil and fry until golden brown, about 30 seconds per side. Drain empanadas on paper towels. Serve warm.
• *Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.

CHICKEN EMPANADA WITH CHORIZO, RAISINS, AND OLIVES

Steps:

• Make filling:
• Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.
• Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
• Form and bake empanada:
• Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.
• Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.
• Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.
• Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.
• Cut empanada into squares and serve warm or at room temperature.

CHICKEN AND OLIVE EMPANADAS

Steps:

• 1. TO MAKE THE DOUGH: In a large bowl, combine the flour and salt. Add the butter. Using a pastry cutter, cut in the butter until the mixture resembles coarse meal with a few pea-sized pieces. In a glass measuring cup, whisk the ice water and egg yolk together. Tossing the flour mixture with a fork, gradually add the liquid just until the dough is completely moistened and holds together without crumbling when pressed between your fingers. Form the dough into a thick disk. Wrap in waxed paper and refrigerate for 30 minutes. (The dough can be prepared up to 1 day ahead. If the dough is very cold and hard, let stand at room temperature for 10 minutes before rolling out.) 2. TO MAKE THE FILLING: In a large skillet over medium-high heat, heat the oil. Add the onion and garlic and cook until softened, about 3 minutes. Add the chicken or turkey and cook, stirring often and breaking up the meat with the side of a spoon, until it loses its pink color and is cooked through, about 6 minutes. In a small bowl, dissolve the tomato paste in the sherry. Stir into the skillet with the oregano, paprika, salt, and pepper. Cook until the mixture looks somewhat dry, about 1 minute. Transfer to a medium bowl and stir in the olives, capers, and currants or raisins. Let cool completely. 3. Line 2 large baking sheets with waxed paper. Divide the dough into thirds. Keeping the remaining dough refrigerated, roll 1 piece at a time out on a lightly floured surface until 1 1/16 inch thick. Using a 3-inch round biscuit cutter, cut out rounds of the dough. Place 1 scant teaspoon of the cooled filling on the bottom half of each round. Brush the edges lightly with the yolk mixture, fold over to enclose the filling, and seal the edges by pressing with the tines of a fork. Place the empanadas on the prepared baking sheets and cover loosely with plastic wrap. Repeat with the remaining dough (gathering up the dough scraps and re-rolling as needed) and filling. Refrigerate the empanadas until ready to fry. (The empanadas can be prepared to this point up to 2 weeks ahead, covered tightly with plastic wrap and overwrapped with aluminum foil, and frozen. Thaw in the refrigerator overnight before deep-frying.) 4. Preheat the oven to 170°F. Line 2 baking sheets with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the empanadas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain and keep warm in the oven for up to 1 hour. (Or, let the empanadas cool. Cover and refrigerate for up to 8 hours. To reheat, bake in a preheated 350°F oven until heated through, about 10 minutes.) Serve the empanadas warm. NOTE: The fried empanadas can be made up to 2 weeks ahead and frozen. Place in a single layer on waxed paper-lined baking sheets. Cover tightly with plastic wrap and overwrap with aluminum foil. Thaw overnight in the refrigerator. To reheat, bake in a preheated 350°F oven until heated through, about 10 minutes.

CHILEAN BEEF AND OLIVE EMPANADAS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.