5 Simple Chicken Empanada Filipino Recipes
In this article we have collected for you the best recipes for Chicken Empanada Filipino among them you will find exactly what will please you, you can choose by cooking time, calories or simply by appearance. This dish is perfect to please yourself and your friends, it does not take much time and effort, so it is in the top favorite dishes of many of my friends! Bon appetit!
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish empanar (to bread, i.e., to coat with bread),[1][2] and translates as ‘breaded’, that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Wiki
1.Chicken Empanada
Chicken Empanada
Ingredients
- Empanada Dough
- 3 cups flour
- 4 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold unsalted butter - cut into small cubes
- 6-10 tablespoons cold water
- Chicken Filling
- 2 tablespoons oil
- 1 medium onion - chopped
- 1 cup potato - cut into small cubes
- 1/2 pound chicken breast fillet - boiled and shredded or cut into small pieces
- 1 cup carrots - cut into small cubes
- 1 cup red bell pepper - cut into small cubes
- 1/2 cup water
- 1 cup green peas
- 1/2 cup raisins optional
- 1/2 tablespoon salt
- 1/4 teaspoon ground pepper
- Eggwash
- 1 egg and 1 tablespoon of water beaten together
Instructions
- Warm the oil in a skillet or wok by placing it over medium-high heat. Sauté the onions, then add the potatoes, and continue cooking with the lid on until the potatoes are about halfway done.
- After adding the shredded chicken, carrots, and red bell pepper, toss the mixture several times to combine the ingredients. After adding the water, season it with the pepper and salt. Continue to stir it occasionally as it simmers until virtually all of the liquid has evaporated. In the end, stir in the dried raisins and green peas, and continue cooking for a few more minutes until all of the liquid has evaporated. Place the filling that has been cooked in a colander so that any extra liquid may drain off. Put to the side and wait for it to cool off before using.
- Flour, baking powder, sugar, and salt should all be combined in a bowl and stirred together. The butter should be cut in with the mixer using the pulse function until the mixture resembles coarse meal, with a few bits of butter the size of peas remaining. Add water one tablespoon at a time while pulsing the mixture until the dough is no longer too crumbly and can be pressed without falling apart. Form a ball out of the dough by pressing it together. The dough should be divided into four equal portions.
- Take a portion of the dough, and using your rolling pin, flatten it to a thickness of no more than half a centimeter. Disks should be cut out using a big cookie cutter or any other round device that can be adjusted to the proper size ( I use a small glass bowl). Carry on in the same manner with the remainder of the dough. Gather all of the leftover dough scraps, press them together, and continue the procedure until all of the dough has been used up.
- Put a disk of dough in the palm of your hand and ladle enough filling for one empanada into the middle. Fold the paper in half so that the edges meet, and crimp the folds to shut it. Make the sides as compact as possible by pressing them with a fork.
- Arrange the empanadas in a single layer on a baking sheet that has been covered with parchment paper. After baking, give each empanada a little coating of the egg wash to ensure that it turns golden brown. Using a toothpick or a fork, make (3-5) tiny holes in each empanada. This will allow the steam to escape and prevent the empanadas from bursting apart while they are baking.
- Bake for 18-20 minutes at a temperature of 360°F/180°C. When the empanadas are done, they will have a light brown color and a glossy appearance.
Notes
Try not to handle the dough too much, especially if your hands are warm. It is possible that the butter may melt as a result, which would inhibit the creation of a flaky texture in the crust.
This recipe may produce up to 16 large empanadas or 24 smaller ones, depending on the size you choose.
You may also bake the empanadas, but if you do, skip Step 6 and use the frying method instead.
Nutrition Facts
16 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 279 | |
| % Daily Value* | ||
| Total Fat 15 g | 23 % | |
| Saturated Fat 8 g | 40 % | |
| Trans Fat 0 g | ||
| Cholesterol 50 mg | 17 % | |
| Sodium 284 mg | 12 % | |
| Total Carbohydrate 30 g | 10 % | |
| Dietary Fiber 2 g | 8 % | |
| Total Sugars 8 g | ||
| Includes 3 g Added Sugars | ||
| Protein 7 g | 14 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 32 mg | 3 % |
| Iron 1 mg | 5 % |
| Potassium 214 mg | 5 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 15 g | 23 % |
|---|---|---|
| Saturated | 8 g | 40 % |
| Trans | 0 g | – |
| Monounsaturated | 5 g | – |
| Polyunsaturated | 1 g | – |
| Carbs | 30 g | 10 % |
| Fiber | 2 g | 8 % |
| Total Sugars | 8 g | – |
| Added Sugars | 3 g | – |
| Protein | 7 g | 14 % |
| Cholesterol | 50 mg | 17 % |
| Sodium | 284 mg | 12 % |
| Calcium | 32 mg | 3 % |
| Magnesium | 19 mg | 5 % |
| Potassium | 214 mg | 5 % |
| Iron | 1 mg | 5 % |
| Zinc | 1 mg | 5 % |
| Phosphorus | 100 mg | 14 % |
| Vitamin A | 186 Вµg | 21 % |
| Vitamin C | 18 mg | 20 % |
| Thiamin (B1) | 0 mg | 7 % |
| Riboflavin (B2) | 0 mg | 6 % |
| Niacin (B3) | 2 mg | 14 % |
| Vitamin B6 | 0 mg | 14 % |
| Folate (Equivalent) | 23 Вµg | 6 % |
| Folate (Food) | 23 Вµg | – |
| Vitamin B12 | 0 Вµg | 4 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 1 mg | 6 % |
| Vitamin K | 6 Вµg | 5 % |
Source: https://www.foxyfolksy.com/chicken-empanada/
Also interesting about Chicken Empanada Recipe Filipino
What are chicken empanadas made of?
Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. This is made by arranging the filling in the middle of a flattened dough and sealing it by pinching and folding the edges. Similar types of Empanadas are also common in Spain and South America.
What are traditional empanadas made of?
Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, vegetables, or even fruits. Empanadas have their origins in Galicia (Spain) and Portugal. They first appeared in Medieval Iberia during the time of the Moorish invasions.
2.Authentic Chicken Empanadas (Empanadas de Pollo)
Authentic Chicken Empanadas (Empanadas de Pollo)
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup warm water
- ¼ cup vegetable oil
- Filling:
- 2 tablespoons vegetable oil
- 1 pound shredded cooked chicken
- ½ medium onion diced
- ½ green bell pepper diced
- ⅛ cup chopped fresh cilantro
- ⅛ cup sliced green olives
- 3 cloves garlic crushed
- 1 1.41 ounce package sazon seasoning with annato (such as Goya®)
- 1 tablespoon tomato paste
- salt and ground black pepper to taste
- 1 cup vegetable oil for frying
Instructions
- Chicken Empanadas Made With Real Chicken (Empanadas de Pollo)
- Just lately, my husband and I got back from a lovely vacation in Puerto Rico that we took there. While we were there, we fell in love with the chicken pies known as "empanadas de pollo," which we saw for sale at roadside shops along Route 3. Once we got back, we tinkered about with it and came up with this variation, which turned out to be rather tasty.
- Recipe contributed by NatalieC.
- Step 1
- In a large basin, combine the ingredients for the cake: flour, salt, baking powder, and baking soda. After adding the water and the 1/4 cup of vegetable oil, beat the ingredients with an electric mixer for about three minutes, or until everything is thoroughly incorporated and a dough begins to form. Take the dough out of the bowl and knead it for about three minutes on a surface that has been lightly floured. Wrap in plastic wrap and put to the side for a quarter of an hour.
- Step 2
- Note from the Editor: We have evaluated the nutritional value of oil that may be used for frying based on a retention value of 10% after the oil has been cooked. The quantity will change based on the length of cooking time and temperature, the density of the ingredients, and the particular kind of oil that is used.
- Data Relating to Nutrition
- 280 calories, 14 grams of total fat, 3 grams of saturated fat, 30 milligrams of cholesterol, 860 milligrams of sodium, 25 grams of total carbohydrates, 1 gram of dietary fiber, 1 gram of total sugars, 13 grams of protein, 5 milligrams of vitamin C, 26 milligrams of calcium, 2 milligrams of iron, and 132 milligrams of potassium per serving.
- In the meantime, bring two tablespoons' worth of oil to temperature in a big pan set over medium-high heat. After approximately 2 minutes, add the shredded chicken and continue to cook until it is completely warmed through. Add the onion, bell pepper, cilantro, olives, garlic, sazon spice, tomato paste, salt, and pepper, and simmer, turning periodically, for approximately ten minutes, or until the veggies have become tender. Remove from heat and allow to cool.
- Step 3 Cut the dough for the empanadas into 12 equal pieces and roll each piece into a circle about 4 inches in diameter. After placing approximately 2 teaspoons of filling in the middle of each circle, fold the circle in half and use a fork to push down on the corners to close it.
- Step 4 Place one cup of oil in a frying pan and heat it over medium heat until it is shimmering. Fry the empanadas until they are golden brown, about five minutes on each side, working in batches as necessary. Place on a platter that has been lined with paper towels.
Nutrition Facts
12 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 373 | |
| % Daily Value* | ||
| Total Fat 23 g | 36 % | |
| Saturated Fat 2 g | 11 % | |
| Trans Fat 0 g | ||
| Cholesterol 28 mg | 9 % | |
| Sodium 293 mg | 12 % | |
| Total Carbohydrate 28 g | 9 % | |
| Dietary Fiber 2 g | 6 % | |
| Total Sugars 1 g | ||
| Includes – Added Sugars | ||
| Protein 13 g | 27 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 63 mg | 6 % |
| Iron 3 mg | 18 % |
| Potassium 181 mg | 4 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: sugar Conscious * kidney Friendly * mediterranean * dairy Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher * b Healthy
| Fat | 23 g | 36 % |
|---|---|---|
| Saturated | 2 g | 11 % |
| Trans | 0 g | – |
| Monounsaturated | 16 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 28 g | 9 % |
| Fiber | 2 g | 6 % |
| Total Sugars | 1 g | – |
| Added Sugars | – | – |
| Protein | 13 g | 27 % |
| Cholesterol | 28 mg | 9 % |
| Sodium | 293 mg | 12 % |
| Calcium | 63 mg | 6 % |
| Magnesium | 25 mg | 6 % |
| Potassium | 181 mg | 4 % |
| Iron | 3 mg | 18 % |
| Zinc | 1 mg | 9 % |
| Phosphorus | 136 mg | 19 % |
| Vitamin A | 12 Вµg | 1 % |
| Vitamin C | 5 mg | 6 % |
| Thiamin (B1) | 0 mg | 24 % |
| Riboflavin (B2) | 0 mg | 17 % |
| Niacin (B3) | 5 mg | 31 % |
| Vitamin B6 | 0 mg | 19 % |
| Folate (Equivalent) | 99 Вµg | 25 % |
| Folate (Food) | 17 Вµg | – |
| Vitamin B12 | 0 Вµg | 5 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 5 mg | 31 % |
| Vitamin K | 29 Вµg | 24 % |
Source: https://www.allrecipes.com/recipe/277495/authentic-chicken-empanadas-empanadas-de-pollo/
Also interesting about Chicken Empanada Recipe Filipino
Will flour tortillas dissolve in soup?
When you are ready to shred your chicken, you place the tortillas directly in the slow cooker with the rest of your soup. After a few hours, the tortillas will be completely broken up and extremely soft. After about one minute of stirring, the corn tortillas will dissolve, and your soup will have the silky smooth texture and wonderful flavor of corn tortillas.
Will corn tortillas thicken soup?
The tortillas made from corn were ripped up into little bits and used as a thickening agent. They did an excellent job of thickening the soup and contributed an element that was both understated and flavorful to the dish. In case you were wondering, the tortillas will “dissolve” when they are added to the soup. I cooked some tortilla strips on my own to use as a garnish for the soup.
3.Chiken Empanda
Chiken Empanda
Ingredients
- Filling
- Pastry Easy Make Recipe 5 from 12 reviews
- 4 pcs large chicken thigh fillets chopped into small cubes
- 1 large potato diced
- 1 large carrot diced
- 1 cup green peas
- 1 cup raisins
- 1/2 cup chicken stock
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 white onion minced
- 4 cloves garlic minced
- freshly ground black pepper
- salt
- oil
- Pastry Home Made
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 6 tbsp cold water
- 225 g butter sliced into small cubes then chilled
- Egg Wash
- 2 tbsp full cream milk
- 1 egg beaten
- Pastry Easy
- 5 sheets large short crust pastry
Instructions
- Easy Empanada with Homemade Filling Pastry and Empanadas Made from Scratch Have you tried cooking with this recipe? Send us a picture and be sure to tag us in it so we can see what you've been up to! You may find it online at:
- 1 First, put some oil to a skillet and then sauté some garlic and onions.
- 2 After adding the chicken, continue to stir fry the mixture over high heat until the chicken is a golden brown color.
- 3 Turn the heat down to medium and then add the potatoes, carrots, soy sauce, chicken stock, salt, and freshly ground black pepper. Continue to stir fry the mixture for another 5 minutes.
- 4 Add raisins, green peas, and sugar, and continue to stir fry for an additional five minutes, or until the liquid evaporates.
- 5 Take it out of the pan, lay it aside, and allow it to cool.
- 5 Combine the flour, sugar, baking powder, and salt using a sifter in a large mixing dish. 1 Mix the flour that has been sifted and the butter in a food processor, and then process the mixture by pulsing it in brief bursts while gradually adding the water.
- When it looks like coarse grains, stop processing it and put it in a big basin.
- 2 Carry on with the manual processing by mixing the coarse grains in order to produce a single cohesive ball of dough. Pinch off a tiny piece of the dough and form it into a ball. Repeat with the remaining dough.
- 3 Using a rolling pin, flatten each of the little balls until they have the appearance of a small pizza. Stack them with wax paper in between each layer, and place them in the refrigerator until you are ready to use them.
- 4 To begin, cut each sheet into four square pieces, and then continue cutting into circles until you reach the corners of the square. Put wax paper in between each stack before stacking the items. Save the garnishes for later.
- 1 Collect all of the trimmings, then blend them all together; once the mixture has formed into a huge single ball of dough, pinch out a little portion the size of a ball and set it away; repeat this process with the remaining dough.
- 2 Using a rolling pin, flatten each of the little balls until they have the appearance of a small pizza. Stack each new ball on top of the previous one, then place the stack in the refrigerator until it is time to use the balls.
- 3 Take the dough out of the refrigerator and set it on a clean, non-stick surface. Then, using a heaping tablespoon, scoop out some of the chicken mixture and arrange it in the center of the pastry. The dough should be folded into a shape like a half moon, and then the edges should be sealed with a fork. Finish off the remaining dough in this manner, then lay it on a baking sheet that has been lightly oiled.
- 1 Combine all of the ingredients for the egg wash in a bowl, and then brush it onto the dough.
- 2 3 20–25 minutes in an oven that has been prepared to 200 degrees Celsius, or until the color turns golden brown. After it has had time to cool, remove off the wire rack and serve.
| Amount Per Serving | ||
|---|---|---|
| Calories | 310 | |
| % Daily Value* | ||
| Total Fat 17 g | 27 % | |
| Saturated Fat 8 g | 38 % | |
| Trans Fat 0 g | ||
| Cholesterol 53 mg | 18 % | |
| Sodium 282 mg | 12 % | |
| Total Carbohydrate 32 g | 11 % | |
| Dietary Fiber 2 g | 8 % | |
| Total Sugars 8 g | ||
| Includes 3 g Added Sugars | ||
| Protein 8 g | 16 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 33 mg | 3 % |
| Iron 1 mg | 6 % |
| Potassium 266 mg | 6 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: peanut Free * tree Nut Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 17 g | 27 % |
|---|---|---|
| Saturated | 8 g | 38 % |
| Trans | 0 g | – |
| Monounsaturated | 6 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 32 g | 11 % |
| Fiber | 2 g | 8 % |
| Total Sugars | 8 g | – |
| Added Sugars | 3 g | – |
| Protein | 8 g | 16 % |
| Cholesterol | 53 mg | 18 % |
| Sodium | 282 mg | 12 % |
| Calcium | 33 mg | 3 % |
| Magnesium | 22 mg | 5 % |
| Potassium | 266 mg | 6 % |
| Iron | 1 mg | 6 % |
| Zinc | 1 mg | 6 % |
| Phosphorus | 111 mg | 16 % |
| Vitamin A | 119 Вµg | 13 % |
| Vitamin C | 8 mg | 8 % |
| Thiamin (B1) | 0 mg | 10 % |
| Riboflavin (B2) | 0 mg | 8 % |
| Niacin (B3) | 2 mg | 13 % |
| Vitamin B6 | 0 mg | 15 % |
| Folate (Equivalent) | 25 Вµg | 6 % |
| Folate (Food) | 18 Вµg | – |
| Vitamin B12 | 0 Вµg | 7 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 1 mg | 5 % |
| Vitamin K | 7 Вµg | 6 % |
Source: https://www.angsarap.net/2014/01/24/chicken-empanada-2/
Also interesting about Chicken Empanada Recipe Filipino
Can you buy empanada dough?
GOYA® Empanada Dough-Puff Pastry for Baking is a tasty and handy ingredient that can be used in a variety of handmade recipes. This flaky circular pastry is ready to use to make delicious empanadas, cakes, tarts, and other dishes from an infinite number of recipes.
What kind of dough can I use for empanadas?
There is no one certain type of dough that must be used while making empanadas. When you are creating your empanadas, you can utilize dough intended for making pizza, bread, or even pie. At the end of the day, it will come down to individual preference.
4. How to Make Chicken Empanada
How to Make Chicken Empanada
Ingredients
- Filling for Empanada:
- 2 cups cooked flaked chicken meat
- 1 onion chopped
- 2 cups diced potatoes cooked
- 1 green bell pepper finely chopped
- 2 tsp. curry powder optional
- 1/4 cup evaporated milk
- 1/2 tsp. powdered pepper
- salt to taste
- Ingredients for the crust:
- 2 cups all-purpose flour no need to sift
- 1 tsp. fine salt
- 6 Tbsp. water
- 2/3 cup butter or margarine chilled
- 2 Tbsp. white sugar
Instructions
- Cooking instructions for the filling used in chicken empanadas:
- Sauté the onion, then add the rest of the ingredients, excluding the milk. first cook for 5 minutes, then add the milk, and continue cooking for 3 more minutes. Cool. The dough can then be filled with the previously prepared filling.
- Instructions for making chicken empanadas:
- Combine the sugar, the salt, and the flour. Blender or two knives may be used to cut in the butter until it has the consistency of coarse cornmeal.
- Sprinkle water on the mixture, then thoroughly combine using your hands to create a ball. Lightly knead the dough.
- The board should be dusted with flour, and the dough should be rolled out to a thickness of half an inch.
- Use a round cutter to make the cuts (a saucer of a suitable size might stand in for a molder in its absence). Put the saucer with the rim facing up on top of the dough, and cut it with a knife.
- After that, put two tablespoons worth of contents into each circle of dough that has been cut out. The dough should be folded to make a half moon, and then one end should be pressed to the other.
- Coat with egg yolk or milk and brush. Prepared on a baking sheet that has been oiled.
- Bake in an oven that has been prepared to approximately 350 degrees Fahrenheit until the crust is golden brown.
Nutrition Facts
5 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 607 | |
| % Daily Value* | ||
| Total Fat 29 g | 45 % | |
| Saturated Fat 17 g | 85 % | |
| Trans Fat 1 g | ||
| Cholesterol 132 mg | 44 % | |
| Sodium 733 mg | 31 % | |
| Total Carbohydrate 59 g | 20 % | |
| Dietary Fiber 4 g | 16 % | |
| Total Sugars 9 g | ||
| Includes 5 g Added Sugars | ||
| Protein 27 g | 55 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 80 mg | 8 % |
| Iron 4 mg | 22 % |
| Potassium 649 mg | 14 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: balanced * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free
| Fat | 29 g | 45 % |
|---|---|---|
| Saturated | 17 g | 85 % |
| Trans | 1 g | – |
| Monounsaturated | 8 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 59 g | 20 % |
| Fiber | 4 g | 16 % |
| Total Sugars | 9 g | – |
| Added Sugars | 5 g | – |
| Protein | 27 g | 55 % |
| Cholesterol | 132 mg | 44 % |
| Sodium | 733 mg | 31 % |
| Calcium | 80 mg | 8 % |
| Magnesium | 59 mg | 14 % |
| Potassium | 649 mg | 14 % |
| Iron | 4 mg | 22 % |
| Zinc | 2 mg | 20 % |
| Phosphorus | 293 mg | 42 % |
| Vitamin A | 234 Вµg | 26 % |
| Vitamin C | 35 mg | 39 % |
| Thiamin (B1) | 1 mg | 45 % |
| Riboflavin (B2) | 0 mg | 35 % |
| Niacin (B3) | 11 mg | 70 % |
| Vitamin B6 | 1 mg | 52 % |
| Folate (Equivalent) | 171 Вµg | 43 % |
| Folate (Food) | 40 Вµg | – |
| Vitamin B12 | 0 Вµg | 17 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 1 mg | 9 % |
| Vitamin K | 8 Вµg | 7 % |
Source: https://www.panlasangpinoymeatrecipes.com/chicken-empanada.htm
Also interesting about Chicken Empanada Recipe Filipino
Why are my empanadas dry?
CIn this context, “dry” refers to the absence of any remaining liquid after it has been drained. It is recommended that any liquid that forms in the filling while it is cooking be allowed to evaporate so that the taste may be concentrated even more. Because the filling will be baked a second time, it must maintain its moisture even if there is a risk that it would become too dry.
Why do you put vinegar in empanada dough?
Some people believe that the gluten in foods may be prevented by using vinegar because of its acidic characteristics. According to this hypothesis, as soon as the water and wheat are mixed together, gluten begins to develop, which causes the dough to become more resilient. According to one idea, including an acid in the mix puts a halt to the gluten’s development and saves the crust from becoming too tough.
5.Chicken Empanadas
Chicken Empanadas
Ingredients
- For the filling:
- 2 cups peeled and medium-dice russet potatoes
- Kosher salt
- 2 tablespoons vegetable oil
- 1 pound ground chicken preferably dark meat
- 1 cup small diced yellow onion
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 3 cloves garlic minced
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- 1/2 cup coarsely chopped fresh parsley leaves
- 1/3 cup diced green olives
- 1/3 cup capers
- For the empanada dough:
- 3 cups all-purpose flour plus more for dusting
- 2 teaspoons kosher salt
- 2 teaspons granulated sugar
- 1/2 cup vegetable shortening or lard
- 1 large egg
- 1/2 cup ice water
- 1 tablespoon distilled white vinegar
- To finish:
- 2 large eggs
Instructions
- In a large saucepan, bring a generous amount of salted water to a boil over medium-high heat. This will be the filling. After adding the potatoes, continue cooking them for 5 to 10 minutes, or until they are just tender. Drain.
- Prepare the oil by placing it in a Dutch oven or other big pot with a heavy bottom and heating it over medium-high heat. After adding the chicken and a generous teaspoon of salt, cook the chicken for about 4 to 5 minutes, until it has browned, giving it a toss every so often to ensure that it cooks evenly. After the chicken has browned, add the onion, paprika, cumin, and another generous teaspoon of salt to the pan. Continue to cook the chicken for an additional three to four minutes, or until the onions are transparent and fragrant. After adding the garlic, let it to simmer for one minute.
- After adding the wine, scrape the bottom of the pan with a wooden spoon to loosen the browned pieces, then continue cooking the mixture until the wine has been reduced by half. After stirring in the boiled potatoes and the chicken stock, continue to simmer the mixture for another 15 minutes.
- Take the pan off the heat and mix in the capers, olives, and parsley before serving. Place in the refrigerator for at least an hour, or until it reaches the desired temperature. Prepare the dough for the empanadas in the meantime.
- To make the dough for the empanadas, place 3 cups of the flour, 1 teaspoon of the salt, and 1 cup of the sugar in the bowl of a food processor fitted with the blade attachment. Pulse the mixture until it is uniformly blended. Shortening should be cut into small pieces before being added to the food processor. The food processor should then be pulsed until the mixture has the consistency of sand.
- In a small bowl, mix the egg, water, and vinegar by whisking them together until smooth. Start the food processor, then add the egg mixture in a thin stream while it is running. Keep on with the mixing until the mixture has the consistency of coarse crumbs.
- After emptying the mixture onto a work area that has been lightly dusted with flour, form it into a rough ball with your hands. Knead the dough into a smooth and elastic ball by applying little pressure with the heels of your hands. Wrap the dough in plastic wrap, then place it in the fridge for an hour to chill.
- In conclusion:
- Prepare a tidy, large work surface and a rolling pin by dusting both with flour. The dough should be rolled out to a thickness of approximately 1/8 of an inch. Cut circles out of the dough using a round cookie cutter about 4 inches in diameter. (You could also use a knife to trace around a plate that is 4 inches in diameter to produce the circles.)
- Collect the leftover pieces of dough and roll them into a ball once again. To make more circles, roll out the dough and cut it into circles. (If the dough has a tendency to bounce back and is difficult to roll out, give it some time to rest before continuing.) This recipe yields approximately 16 dough rounds.
- Prepare for baking by lining two baking pans with parchment paper. In a shallow dish, beat the two eggs with a fork until they are thoroughly combined.
- Take one of the circles that has been cut out, and in the middle of it, lay two heaping teaspoons of the filling. Apply a thin layer of the beaten egg around the circumference of the empanada. Make the circular into a half moon shape by folding it in half and securing the sides with a fork or by pinching them together with your fingers. (When you are sealing the bag, make sure to press out any air pockets.) Put the ingredients on the baking sheet. Repeat the process with the remaining dough circles, this time leaving a few inches of space between each created empanada.
- Before placing in the oven, the formed empanadas should be chilled for twenty minutes. In the meantime, set the oven temperature to 375 degrees Fahrenheit, and arrange 2 racks to split the oven into thirds.
- Bake the sheets for ten minutes after placing them both in the oven. Continue baking for approximately ten minutes more after rotating the baking sheets front to back and top to bottom. The empanadas should be golden brown when they are done. Wait a few minutes for it to cool down before serving.
Nutrition Facts
16 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 244 | |
| % Daily Value* | ||
| Total Fat 11 g | 17 % | |
| Saturated Fat 3 g | 14 % | |
| Trans Fat 1 g | ||
| Cholesterol 53 mg | 18 % | |
| Sodium 314 mg | 13 % | |
| Total Carbohydrate 24 g | 8 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 1 g | ||
| Includes 1 g Added Sugars | ||
| Protein 11 g | 22 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 27 mg | 3 % |
| Iron 2 mg | 14 % |
| Potassium 278 mg | 6 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: balanced * sugar Conscious * dairy Free * milk Free * peanut Free * tree Nut Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * kosher * b Healthy
| Fat | 11 g | 17 % |
|---|---|---|
| Saturated | 3 g | 14 % |
| Trans | 1 g | – |
| Monounsaturated | 5 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 24 g | 8 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 1 g | – |
| Added Sugars | 1 g | – |
| Protein | 11 g | 22 % |
| Cholesterol | 53 mg | 18 % |
| Sodium | 314 mg | 13 % |
| Calcium | 27 mg | 3 % |
| Magnesium | 22 mg | 5 % |
| Potassium | 278 mg | 6 % |
| Iron | 2 mg | 14 % |
| Zinc | 2 mg | 18 % |
| Phosphorus | 128 mg | 18 % |
| Vitamin A | 35 Вµg | 4 % |
| Vitamin C | 4 mg | 5 % |
| Thiamin (B1) | 0 mg | 20 % |
| Riboflavin (B2) | 0 mg | 18 % |
| Niacin (B3) | 3 mg | 21 % |
| Vitamin B6 | 0 mg | 22 % |
| Folate (Equivalent) | 81 Вµg | 20 % |
| Folate (Food) | 20 Вµg | – |
| Vitamin B12 | 1 Вµg | 31 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 1 mg | 8 % |
| Vitamin K | 36 Вµg | 30 % |
Source: https://www.thekitchn.com/recipe-chicken-empanadas-229331
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