AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)
My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!
Provided by NatalieC
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g
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.
EASY (YET AWESOME) CHICKEN EMPANADAS
I came up with this recipe by mixing a few different ones that I have used. I think it's awesome and has great flavor. I like to put Cholula hot sauce on mine and dip in sour cream. Hope you like it!
Provided by SavorFlavor
Categories Savory Pies
Time 49m
Yield 8-9 medium empanadas, depending on size, 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400F degrees.
- Heat oil over med-high heat in a large skillet.
- Saute onions and garlic about 4 minutes, until onions are translucent.
- Add cumin, cayenne pepper, chili flakes and dried oregano. Make sure to mix well and cook for 2-3 minutes.
- Add black beans, chicken and green chilies. Salt and pepper to taste. Cook for around 2 minutes until incorporated and heated through.
- Add chicken stock a little at a time, just to moisten the mixture. You may not need to use the entire 1/4 Cup. You want to make sure that the mixture is moist but not soupy. Simmer for about 5-7 minutes.
- Take mixture off burner and let cool to room temperature.
- Add cheese and mix thoroughly.
- Roll out dough onto floured surface.
- Cut 4" circles out of the dough (I like to use a medium sized cereal bowl to cut the circles, but you can make yours smaller or larger).
- Fill the middle of each circle with about 1.5 - 2 Tbl of the mixture. Don't overfill. Fold each circle in half (sealing in the mixture) and crimp the ends with a fork to close the dough.
- Brush tops with egg yolks and sprinkle with chili powder.
- Cook for 12-14 minutes at 400°F.
- Enjoy!
Nutrition Facts : Calories 1179.8, Fat 75.9, SaturatedFat 21.5, Cholesterol 199, Sodium 1167.9, Carbohydrate 87.4, Fiber 12.7, Sugar 4.6, Protein 38.3
EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)
Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!
Provided by Fioa
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
- Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
- Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
- Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
- Bake in the preheated oven until golden, about 20 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 21 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 1.6 g, Sodium 398.5 mg, Sugar 0.3 g
EASY CHICKEN EMPANADAS
A definite party pleaser, these easy chicken empanadas (pastelillos as Puerto Ricans call them) are so delicious! I promise that you will receive rave reviews. They are so tasty with the right amount of heat to them. I don't like spicy items and this recipe is perfection balancing flavor and spice. Enjoy!
Provided by Elvita
Categories World Cuisine Recipes Latin American Caribbean
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.
- Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.3 g, Cholesterol 47.9 mg, Fat 24.3 g, Fiber 1.8 g, Protein 17.2 g, SaturatedFat 8.6 g, Sodium 554.2 mg, Sugar 1.7 g
CHICKEN EMPANADAS
I'm showing you how to make what is one of the world's greatest meat-filled pastries. Or, it can be, if you avoid the three most common mistakes: empanadas that are under-seasoned, under-filled, and under-cooked. But, if you use the following technique, you'll avoid all of those issues, no matter what kind of filling you use!
Provided by Chef John
Categories Empanada Recipes
Time 3h15m
Yield 8
Number Of Ingredients 23
Steps:
- Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
- Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
- Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
- Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
- While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
- Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
- Roll each dough piece into an 8-inch circle.
- Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
- Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
- Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
- Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 43 g, Cholesterol 131.7 mg, Fat 26.4 g, Fiber 2.7 g, Protein 22 g, SaturatedFat 13 g, Sodium 937 mg
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CHICKEN EMPANADAS - EASY CHICKEN RECIPES
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4.7/5 (13)Total Time 20 minsCategory AppetizerCalories 146 per serving
- Heat a non-stick skillet on low-medium heat with oil. Saute onion, garlic, cilantro and spices until fragrant. Remove from heat.
- In a medium bowl, add chicken, corn, ranch dressing, salt and pepper with onion mix. Combine all together and set aside.
- Prepare Empanadas dough. In a mixing bowl, add flour, baking powder, salt, water and butter. Mix with your hands until a dough forms. Knead for 5 minutes. Transfer dough on a floured surface, flour the pin roll too. Roll dough to ¼ inch thick and use a 3.14 inch cookie cutter to cut out the rounds. Re roll scraps to make more rounds until no more dough is left.
- Put ¾ - 1 tablespoon filling in the center and lightly moisture the edge with water. Fold with your fingers and use a fork to crimp edges together. Repeat with remaining dough and filling.
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