CHICKEN CURRY EMPANADAS
Enjoy this combination of Argentinian empanadas and Jamaican chicken patties for any meal, paired with a salad or by themselves. The whole grain White Sonora wheat makes a uniquely delicious crust, and the curry chicken filling is mouthwateringly flavorful.
Provided by Melissa Johnson
Categories Recipes
Time 2h20m
Yield 24 empanadas
Number Of Ingredients 24
Steps:
- See Photo Galleries for images of all three instruction sets. Also the video at the beginning of the blog shows how to crimp the dough edges.
- Dough
- Cube two sticks of cold butter. The wrappers can be folded in half and saved for lightly greasing the baking sheets.
- In a small bowl, beat two eggs. Mix in the white vinegar and water.
- Put flour and salt in the bowl of a stand mixer with paddle attachment, or food processor with metal blade. Pulse or mix a few times to distribute the salt.
- Add all the butter pieces and mix/pulse until crumbly and no pieces are bigger than pea-sized. This also can be done in a bowl by hand, with two butter knives or a pastry cutter.
- Slowly drizzle in the egg-vinegar-water mixture while running the mixer.
- As soon as the dough comes together, remove it from the bowl, knead it a few times on a lightly floured counter, and then divide it in two pieces.
- Shape the pieces into squares (about one inch thick) to make later cutting easier. Wrap the squares tightly and refrigerate them at least 30 minutes and up to two days.
- Filling
- Grind 1 pound of raw chicken (about 2 breasts) in a food processor. If you don't have a food processor, you can slightly freeze the chicken to make it easier to handle, and then chop it into small pieces with a sharp knife.
- Chop the onion and pepper(s).
- In a large fry pan, heat the oil, and then add the onion, pepper, and spices (not the salt). Saute, stirring frequently, until the onions are soft and translucent.
- Add the ground chicken, bread crumbs, and water. Lightly simmer for about 10 minutes until the chicken is thoroughly cooked. Stir frequently and add more water to deglaze the pan if the mixture begins to stick to the pan.
- The filling should be wet but not watery. When you scrape some filling to the side, a puddle shouldn't form in the empty space, but if you press down on the mixture with a spoon, some liquid should creep over the edges of the spoon.
- Mix in a half teaspoon of salt, taste the filling, and add more as needed.
- Let the filling cool for about a half hour. You can transfer it to a bowl and refrigerate it to speed cooling. Also, you can make it a day ahead and refrigerate until you are ready to use it.
- Assembly
- On a flat clean workspace, set out a rolling pin, bench knife or large knife, two large lightly greased baking sheets, and extra flour for dusting.
- Flour your work surface and remove one of the dough squares from the refrigerator.
- Unwrap the dough and cut it into 12 squares (4x3).
- Smoosh the cubes into small round discs.
- Roll each disc into a circle about 4-5 inches in diameter and ~1/8 inch thick. Flour lightly, just to prevent the dough from sticking to the rolling pin. The finished pieces can be layered in a staggered way.
- When you have finished all twelve, cover them with a slightly damp towel or a piece of plastic wrap to prevent them from drying while you do the next twelve.
- After all 24 circles are rolled out, begin preheating your oven to 375F, and remove the filling from the refrigerator.
- Assemble empanadas using your first batch of 12 dough circles first. I found it easiest to lay a dough circle in the palm of one hand, and put a dinner-spoonful of filling into the middle of the circle. Then I folded the dough in half and laid the empanada on the baking sheet. Resist the temptation to overstuff.
- Crimp the edges of the empanada with a fork, or using your two index fingers: one to anchor/limit the dough fold, and the other to fold the dough edges up and inward.
- When 12 empanadas are finished on the baking sheet, brush the top of them with a beaten egg, and put them in the preheated oven to bake for 25 minutes, or until they are golden brown.
- While the first sheet is baking, assemble the second set of twelve empanadas and egg-wash them.
- You can put the second baking sheet in the oven while the first is still cooking. Just make sure to rotate and shift the tray(s) every 5 minutes or so.
- Let the empanadas cool about 10 minutes before eating.
- Leftovers can be stored in the fridge for a few days.
- Freezing is best done with uncooked empanadas before the egg-wash. Freeze on a flat surface and then transfer to a plastic bag or sealed container.
SPICY CHICKEN EMPANADAS
Steps:
- For the empanada dough: Mix all empanada ingredients in a mixer. Let dough rest in the refrigerator for at least 3 hours.
- For the filling: Bake the chicken breast until fully cooked. Put breast meat in a food processor and pulse until chopped (you don't want very small pieces). Heat a large skillet over medium-high heat. Add oil. Add onions, green and red bell peppers, salt, black pepper, paprika, garlic powder, red pepper, oregano and basil. Cook until onions are soft, about 10 minutes. Pour in chipotle sauce and stir. Finally add tomato sauce. Allow filling to cool.
- To form the empanadas, knead the dough. Roll the dough out by hand or with a commercial sheeter. Cut out circles of dough. Place a dough circle in an empanada mold if you have one, but it's not necessary; fill with chicken mixture. Wet the edges of the dough with your fingers. Close the mold to seal, or fold dough over filling and use the tines of a fork to seal the edges. Repeat with remaining dough and filling. Use a pastry brush to paint empanadas with an even coat of egg wash.
- Preheat a convection oven to 450 degrees F, or regular oven to 400 degrees F. Place empanadas on greased baking sheets. Bake for 3 minutes in convection oven or 10 to 15 minutes in regular oven.
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
CHEESY CHICKEN EMPANADAS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
- Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
- In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
- Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
- Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
- Serve the chicken empanadas with the Chili Lime Dipping Sauce.
- Combine the yogurt, chipotle and lime zest and juice in a bowl.
SPICY CHICKEN EMPANADAS
Our little turnovers get their heat from both chipotle and poblano chiles and make a spicy Mexican appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 17
Steps:
- Make filling: Place chicken breast, half the onion, and the bay leaf in a medium saucepan. Cover with cold water, and bring to a boil over medium-high heat. Reduce heat to medium-low, and poach until chicken is cooked through, about 15 minutes. Transfer chicken to a plate; reserve 1 cup cooking liquid, and discard onion and bay leaf. When chicken is cool enough to handle, shred meat from the bone with a fork; set aside.
- Roast poblano chile directly over a gas flame, turning as each side blackens and blisters. (Alternatively, roast chile under the broiler.) Transfer to a bowl, and cover with plastic wrap; let steam 10 minutes. Remove plastic wrap; peel off and discard blackened chile skin. Remove stem, seeds, and ribs; discard. Slice chile into 1/4-inch strips; set aside.
- Finely chop remaining onion. Heat 2 teaspoons oil in a medium saucepan over medium heat. Add chopped onion and garlic; saute until soft and translucent. Stir in cumin and canela; cook 1 minute. Add shredded chicken, tomatoes, chipotle, poblano, and reserved cooking liquid. Cook over medium-low heat, stirring occasionally until liquid has thickened, about 25 minutes. Remove from heat. Season with salt and pepper; stir in cilantro and pepitas. Set aside to cool.
- Make empanadas: Break off a 1 1/2-inch ball of empanada dough. On a clean work surface, roll dough into a circle about 1/8 inch thick. Using a 3 1/2-inch cookie cutter, cut out a round of dough. (Or use an inverted glass as a guide, cutting around it with a sharp paring knife.)
- Place 1 teaspoon filling in center of each round; sprinkle with cheese. Using a pastry brush, moisten edges of dough with water; fold dough over to seal, pressing gently. Crimp edges with a fork; set aside. Repeat with remaining dough. Gather scraps and reroll. (Only do this once, to avoid toughening the dough.)
- Pour remaining oil into a medium saucepan; oil should be 2 inches deep. Place over medium heat until oil reaches 375 degrees on a deep-fry thermometer. Working with a few empanadas at a time to avoid overcrowding, fry until golden, turning once, about 1 minute. Using a slotted spoon, transfer to drain on a paper-towel lined baking sheet. While still hot, sprinkle tops with sugar. Serve immediately with crema pura or cream on the side, if desired.
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- 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.
CHICKEN CURRY EMPANADA RECIPE | YUMMY.PH
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- Make the dough: In a large bowl, sift together all-purpose flour, baking soda, baking powder, and salt. Add in the butter and egg yolks. Cut the butter into the flour until the dough has a grainy texture without large chunks of butter. Add in cold water, and mix. Place dough onto a clean kitchen surface and knead until the dough is smooth. Divide the dough into two. Cover with a kitchen towel and set aside.
- Make the filling: In a large frying pan over medium heat, add two tablespoons of oil, and fry potatoes until cooked. Transfer cooked potatoes to a bowl. Add more oil, and sauté garlic and onions. When onions are softened, lower heat to its lowest setting and add chicken. Season with a pinch of salt, 1 teaspoon fish sauce, curry powder, MSG, black pepper, and green bell pepper. Let cook, without stirring, until chicken is cooked on one side. Stir until all the chicken is cooked through. Add evaporated milk, and stir for half a minute then turn off heat. Add remaining fish sauce. Season the filling to taste, and set aside to cool completely.
- On a floured surface, roll out the dough ball into a rectangle shape until about 1/8-inch thick. Cut out nine 4 ½-inch circles with a cookie cutter or a large bowl. Pile the circles together, and set aside. Knead the leftover dough together, adding a drop of water as needed if too dry, and roll out again to cut out more circles. Repeat with the other dough ball.
- Once ready to fill, place around 2 tablespoons filling at the center of the dough circle, leaving at least 3/4-inch on all sides. Lightly wet the edges of the dough with water. With both hands under the dough, bring the edges together while pushing in the filling. Place the dough on the surface so that it can stand, edges up. Pinch the edges with your fingers and seal together. Tilt to one side and crimp edges with a fork. Repeat with all the remaining circles.
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