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
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 (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
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 CHICKEN EMPANADAS - MINI
Make and share this Easy Chicken Empanadas - Mini recipe from Food.com.
Provided by Slainte32
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pie dough according to package directions for double crust pie. Wrap dough in plastic wrap or parchment paper & chill.
- Preheat oven to 400 degrees. In a medium sauce pan, combine chicken, salsa, olives. Bring to a boil, then simmer 5 minutes. Remove from heat and stir in cheese. Cool slightly.
- On flour-dusted surface, roll dough 1/8 inch thick. Using a 3 inch round cutter (or your Tupperware empanada maker!), cut out 18 circles, re-rolling scraps as needed.
- Place about 1 T. chicken mixture in center of each circle. Moisten edges with water or milk. Fold circles in half and pinch to seal (or just shut your empanada maker). Pierce tops with fork.
- Put empanadas on a baking sheet. Bake for 15 minutes or until golden. Serve hot.
Nutrition Facts : Calories 406.1, Fat 24.9, SaturatedFat 8.6, Cholesterol 49.8, Sodium 892.6, Carbohydrate 26.6, Fiber 2.9, Sugar 2.4, Protein 19.1
CHICKEN EMPANADAS
These empanadas are best if you make the filling the day before, and leave it to chill overnight. Posted for ZWT7.
Provided by Sara 76
Categories Chicken
Time 1h10m
Yield 12 empanadas
Number Of Ingredients 21
Steps:
- FILLING:.
- Sift the flour into a bowl. Stir in the salt and the sugar.
- Blend the butter and shortening into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
- Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
- Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
- FILLING.
- Prepare empanada dough and chill.
- Poach the chicken: Place the chicken breasts in a pot with the bouillon and bay leaf, and cover with water or chicken broth.
- Bring to a boil, and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.
- Shred chicken into small pieces, and moisten with 1 or 2 tablespoons of the broth. Set aside.
- Heat oil in a skillet. Add chopped onions, paprika, cumin, chile powder, sugar, and salt and pepper to taste.
- Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and mixture is golden brown.
- Remove from heat and stir in the chicken. For best flavor, refrigerate filling until the next day.
- Stir chopped hard boiled egg and olives into filling mixture.
- Separate empanada dough into golf ball size pieces, and roll each one into a smooth ball. Let rest 5 minutes.
- Preheat oven to 220°C.
- On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.
- Spoon 2-3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.
- Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.
- Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. Place empanadas on a baking sheet.
- Mix egg yolk with water and brush mixture lightly over entire surface of each empanada.
- Bake for 15 to 20 minutes, until golden brown and slightly puffed.
- Serve warm or at room temperature.
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