Chicken Empanada Recipe Fried foodrecipestory from foodrecipestory.com
Description
Empanadas are a popular dish in Puerto Rico, and this chicken empanada recipe is a true classic. These savory pastries are filled with seasoned chicken, vegetables, and spices, making them a delicious and satisfying meal. This recipe is perfect for a family dinner or a party, as it is filling and easy to make.
Prep Time
Preparation time for this recipe is around 30 minutes.
Cook Time
Cooking time for this recipe is around 40 minutes.
Ingredients
The ingredients you will need to make this delicious chicken empanada recipe are: - 2 cups all-purpose flour - 1/4 cup vegetable shortening - 1/4 cup unsalted butter - 1/2 teaspoon salt - 1/2 cup ice-cold water - 2 cups cooked and shredded chicken - 1/2 cup diced onion - 1/2 cup diced bell pepper - 1/2 cup diced tomato - 1/4 cup pimento-stuffed olives - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon garlic powder - Salt and pepper to taste - 1 egg, beaten
Equipment
To make this recipe, you will need: - A large mixing bowl - A rolling pin - A baking sheet - Parchment paper
Method
1. In a large mixing bowl, combine the flour, vegetable shortening, unsalted butter, and salt. Mix well until the mixture resembles coarse crumbs. 2. Gradually add in the ice-cold water, mixing until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic. 3. Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes. 4. Preheat your oven to 375°F (190°C). 5. In a separate mixing bowl, combine the shredded chicken, diced onion, diced bell pepper, diced tomato, pimento-stuffed olives, cumin, chili powder, garlic powder, salt, and pepper. Mix well. 6. On a floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles using a 4-inch cookie cutter. 7. Place a spoonful of the chicken mixture in the center of each dough circle. 8. Fold the dough over to create a half-moon shape. Use a fork to seal the edges. 9. Brush the empanadas with the beaten egg. 10. Place the empanadas on a baking sheet lined with parchment paper. 11. Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown. 12. Serve hot and enjoy!
Notes
- You can use any leftover shredded chicken for this recipe. It's a great way to use up any leftovers from a previous meal. - You can also substitute the chicken with ground beef, pork, or even vegetarian options like black beans or mushrooms.
- Make sure to use ice-cold water when making the dough. This will prevent the dough from becoming too soft and difficult to work with. - You can freeze the empanadas before baking them for up to 3 months. Simply place them in a freezer-safe container and thaw them in the refrigerator overnight before baking. - If you don't have a cookie cutter, you can use a cup or bowl to cut out the dough circles. - Make sure to seal the edges of the empanadas well with a fork to prevent the filling from leaking out during baking.
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