1/1 Photo of Chicken Empanadas
1 hr 10 mins
Sara 76's Note:
These empanadas are best if you make the filling the day before, and leave it to chill overnight. Posted for ZWT7.
My Private Note
Units: US | Metric
- 4 cups flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons butter, chilled
- 12 tablespoons vegetable shortening, chilled
- 3/4-1 cup water
- 2 egg yolks
- 2 -3 chicken breasts, makes around 3 cups of shredded chicken
- 1 bay leaf
- 1 chicken bouillon cube
- 1/4 cup vegetable oil
- 2 large onions, chopped
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 tablespoon sugar
- salt and pepper
- 3 hard-boiled eggs, chopped
- 1/2 cup green olives, sliced
- 1 egg yolk
- 1 tablespoon water
- 2Sift the flour into a bowl. Stir in the salt and the sugar.
- 3Blend the butter and shortening into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
- 4Whisk 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.
- 5Cover 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.
- 7Prepare empanada dough and chill.
- 8Poach the chicken: Place the chicken breasts in a pot with the bouillon and bay leaf, and cover with water or chicken broth.
- 9Bring to a boil, and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.
- 10Shred chicken into small pieces, and moisten with 1 or 2 tablespoons of the broth. Set aside.
- 11Heat oil in a skillet. Add chopped onions, paprika, cumin, chile powder, sugar, and salt and pepper to taste.
- 12Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and mixture is golden brown.
- 13Remove from heat and stir in the chicken. For best flavor, refrigerate filling until the next day.
- 14Stir chopped hard boiled egg and olives into filling mixture.
- 15Separate empanada dough into golf ball size pieces, and roll each one into a smooth ball. Let rest 5 minutes.
- 16Preheat oven to 220°C.
- 17On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.
- 18Spoon 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.
- 19Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.
- 20Brush 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.
- 21Mix egg yolk with water and brush mixture lightly over entire surface of each empanada.
- 22Bake for 15 to 20 minutes, until golden brown and slightly puffed.
- 23Serve warm or at room temperature.
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Nutritional Facts for Chicken Empanadas
Serving Size: 1 (1840 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 428.9
- Calories from Fat 227
- Total Fat 25.3 g
- Saturated Fat 7.1 g
- Cholesterol 108.7 mg
- Sodium 414.8 mg
- Total Carbohydrate 38.2 g
- Dietary Fiber 1.9 g
- Sugars 4.6 g
- Protein 12.0 g