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
EMPANADAS DE POLLO Y QUESO
Las ricas empanadas de pollo y queso son sin duda el bocadillo más solicitado de la comida latina. Prepáralas para tu próxima reunión entre amigos.
Provided by My Food and Family
Categories Recetas de cena
Time 1h15m
Yield 6 porciones
Number Of Ingredients 9
Steps:
- Mezcla la harina, el polvo para hornear y la sal en un tazón mediano. Utiliza un mezclador de repostería (pastry blender) o 2 cuchillos para incorporar la manteca hasta que la mezcla parezca migas gruesas. Agrega poco a poco 1/4 taza de agua revolviéndola hasta que se forme una bola. Trabaja la masa en una superficie ligeramente enharinada durante 5 min. o hasta que esté suave y elástica. Envuélvela bien en envoltorio plástico; refrigérala mientras preparas el relleno para la empanada.
- Cocina el pollo, las cebollas y los pimientos en una sartén antiadherente a fuego medio-alto durante 5 min. o hasta que ya no esté rosado el pollo. Agrega la salsa; cocínala y revuélvela 2 min. Déjala enfriar por completo. Calienta el horno a 375ºF. Divide la masa en 6 pedazos. Estira cada pedazo en una superficie ligeramente enharinada hasta formar discos de 7 pulgs.; colócalos en una bandeja (charola) para hornear forrada con papel para hornear (parchment paper).
- Incorpora el queso a la mezcla de pollo; pon aproximadamente 1/2 taza de mezcla en la mitad de cada disco de masa. Bate el huevo con el resto del agua; úntaselo a los discos por los bordes. Dóblalos por la mitad para envolver el relleno. Ejerce un poco de presión sobre las empanadas para hacer que salga el exceso de aire; sella los bordes con un tenedor.
- Unta con una brocha el resto del huevo por encima. Hornea las empanadas de 18 a 20 min. o hasta que se doren bien.
Nutrition Facts : Calories 290, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EMPANADAS DE QUESO CON RAJAS (POBLANO CHILE AND CHEESE EMPANADAS)
Queso con rajas and empanadas have always been one of my favorites. So I combined the two and came up with these tasty empanadas.
Provided by Yoly
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place poblano directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
- Place 1 1/2 tablespoons Manchego cheese onto each empanada disc. Top each with 1/2 tablespoon poblano peppers. Fold dough over on top of filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together. Place empanadas on the prepared baking sheet and brush with beaten egg.
- Bake in the preheated oven until golden brown, 24 to 26 minutes.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.9 g, Cholesterol 23.1 mg, Fat 5.5 g, Fiber 1.2 g, Protein 5.7 g, SaturatedFat 2.1 g, Sodium 333.3 mg, Sugar 0.7 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
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
EMPANADAS DE POLLO Y QUESO
Categories Chicken
Number Of Ingredients 11
Steps:
- 1. En un tazón mezcle el pollo, el queso suizo, pimientos, cebolla y la pimienta. 2. En una olla de 1 ½ a 2 cuartos (litros aprox.), mezcle el caldo de pollo con la maicena. Agregue el queso crema. Bata sobre fuego alto hasta que la mezcla esté hirviendo (deberá estar bien espesa) por 2 o 3 minutos. Vierta raspando bien esta mezcla sobre el pollo y combine bien, agregue sal al gusto. 3. Sobre una superficie ligeramente enharinada, desenrolle la masa para pizza. Corte cada rectángulo a través en tercios, para seis empanadas, o cuartos para 8 panes. En una de las puntas de cada pieza de masa, amontone aproximadamente 5 cucharadas de la mezcla de pollo, si va a hacer 6 panes, y cerca de 3 cucharadas para hacer 8. Envuelva la otra punta sobre el relleno para formar un rectángulo, luego doble las orillas juntas y aprisione bien para sellar. 4. Suavemente coloque las empandas ligeramente separadas en una hoja para hornear de 12 por 15 pulgadas, engrasada (se necesitarán dos para 8 empanadas). En un tazón chico, bata el huevo hasta mezclar. Con una brocha unte generosamente sobre cada empanada. 5. Horneé a 375ºF en horno regular o de convección hasta que las empanadas estén ricamente doradas, unos 22 a 25 minutos (de 10 a 12 minutos en horno de convección). Traslade a una parilla y deje enfriar al menos por 10 minutos. Sirva caliente o tibio.
EMPANADAS DE POLLO CON QUESO
Sorprende a tus invitados con estas ricas empanadas rellenas de pollo desmenuzado y cuatro tipos de queso. Se convertirá en la receta favorita de todos.
Provided by My Food and Family
Categories Recetas de cena
Time 40m
Yield 16 porciones
Number Of Ingredients 8
Steps:
- Calienta el horno a 375ºF.
- Mezcla los 4 primeros ingredientes. Bate bien el huevo con el agua con un batidor de varillas.
- Desenrolla la masa sobre una superficie ligeramente enharinada. Usa un rodillo para estirar cada base hasta formar círculos de 12 pulgs. Corta cada base en 8 círculos (4 pulgs.) con un cortador para panecillos, volviendo a enrollar la masa si fuera necesario. Colócalos en charolas (bandejas) para hornear cubiertas con papel para hornear (parchment paper).
- Pon 2 cdas. de mezcla de pollo al centro de cada círculo; barniza el borde con el huevo. Dobla los círculos de masa por la mitad. Presiónalos ligeramente para sacar el exceso de aire; sella los bordes con un tenedor. Barniza las empanadas con el huevo restante. Espolvoréalas con el chile en polvo.
- Hornéalas 15 min. o hasta que estén bien doraditas.
Nutrition Facts : Calories 190, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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