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Chicken, red pepper and olive empanadas recipe

Chicken, red pepper and olive empanadas recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

These are one of my favourite empanadas and definitely a crowd pleaser! I make them with just two cooked chicken breasts, hard boiled eggs, red peppers and chopped olives.

Be the first to make this!

IngredientsMakes: 12 empanadas

  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 small bunch spring onions, chopped
  • 1 red pepper, seeded and chopped
  • 1 chicken stock cube
  • salt to taste
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 2 cooked chicken breasts, cubed
  • 2 hard boiled eggs, peeled and chopped
  • 3 tablespoons green olives, pitted and chopped
  • 12 empanada pastry discs

MethodPrep:20min ›Cook:17min ›Ready in:37min

  1. Preheat oven to 200 C / Gas 6. Cover a baking tray with aluminium foil, spray with cooking spray and set aside.
  2. In a frying pan, melt butter over medium heat. Cook and stir the chopped onion and spring onion until tender. Add chopped red pepper and cook for another 5 minutes. Crumble in the stock cube and mix well then season with salt, paprika and cayenne pepper. Add chicken in small cubes and stir well, letting it combine with the flavours in the pan. Remove from heat and let it cool down a little bit. Add chopped hard boiled eggs and olives, and mix well.
  3. Place the empanada pastry discs on a flat surface. Wet edges lightly with warm water. Put 1 big dollop of filling in the centre, fold dough over, and seal edges by pressing with a fork. Transfer to the prepared baking tray.
  4. Bake in the preheated oven for 10 to 15 minutes, until golden. Remove from the oven and let cool down for 5 minutes before serving.

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Reviews & ratingsAverage global rating:(1)


Chicken and olive empanadas

Empanadas are the quintessential hand-pies. These ones are full of flavour with a hint of spicy heat for good measure.

Preparation

Cooking

Skill level

Ingredients

  • 1 egg yolk whisked with
  • 2 tsp water, to glaze
  • sour cream, to serve

Chicken and olive filling

  • 3 chicken thigh fillets, trimmed
  • 500 ml (2 cups) chicken stock, approximately
  • 1 tbsp olive oil
  • 1 small brown onion, chopped
  • 2 garlic cloves, finely grated
  • 1 tbsp sweet paprika
  • 1 tsp ground cumin
  • ½ tsp chilli flakes
  • 50 g pitted green olives, sliced
  • 85 g seedless raisins
  • salt and freshly ground black pepper, to taste

Empanada dough

  • 450 g (3 cups) plain flour
  • ¼ tsp salt
  • 180 g chilled butter, diced
  • 1 egg
  • 4-5 tbsp iced water

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 40 minutes

Cooling time 30 minutes

To make the chicken and olive filling, put the chicken in a small saucepan and add enough chicken stock to just cover. Bring to a simmer over medium heat, reduce heat to low and poach gently for 15 minutes or until tender. Remove the saucepan from the heat and cool the chicken in the stock for 30 minutes or until cool enough to handle.

Meanwhile, heat the oil in a medium saucepan and cook the onion over medium heat for 10 minutes or until soft. Add the garlic, paprika, cumin and chilli and cook for a further 2 minutes or until aromatic. Add 60ml (¼ cup) of the chicken stock to the onion mixture with the olives and raisins and cook over medium heat for 5 minutes or until the raisins are plump and the excess liquid has evaporated. Transfer to a heatproof bowl. Remove the chicken from the stock (reserving the stock) and use your fingers to shred into small pieces. Add to the onion mixture with 1 tablespoon of the reserved stock and stir to combine. Taste and season with salt and pepper. Place in the fridge for 20 minutes to until cooled to room temperature.

To make the empanada dough, combine the flour, salt and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg and 4 tablespoons of the iced water and use the pulse button to process until mixture just comes together in a ball, adding the remaining 1 tablespoon of water if necessary (the dough should be soft but not sticky). Turn onto a lightly floured surface and knead lightly until smooth. Divide the dough in half, shape each portion into a disc, wrap in plastic wrap and place in the fridge for 20 minutes.

Preheat oven to 200°C (180°C fan-forced). Line two large baking trays with non-stick baking paper. Use a lightly floured rolling pin to roll out 1 portion of the dough on a lightly floured surface until 3 mm thick. Use a 9 cm plain round cutter to cut out 12 rounds, re-rolling the pastry if necessary. Brush the edges of the pastry rounds with a little of the egg wash. Place about a tablespoon of the cooled filling in the centre of each round and then fold the pastry in half to enclose the filling, pinching the edges to seal. Pleat or press the edges with a fork to decorate. Place on the lined trays. Repeat with the remaining dough and filling to make 12 more empanadas. Brush the tops well with the whisked egg.

Bake in preheated oven for 30-35 minutes or until deep golden and pastry is cooked through. Serve warm with the sour cream for dipping.

Baker’s tips

Do ahead

• The chicken and olive filling can be made up to 2 days before using. Keep in an airtight container in the fridge.

• The empanada dough can be made up to 4 days before using. Wrap well in plastic wrap and keep in the fridge. Stand at room temperature for 45-60 minutes or until soft enough to roll.

• The uncooked empanada’s can be kept in an airtight container, separated by baking paper, in the fridge for up to 2 days and for up to 1 month in the freezer. Bake straight from the fridge or freezer, adding 5-10 minutes extra baking time.

• The cooked empanada’s can be kept in an airtight container, separated by baking paper, in the fridge for up to 2 days and for up to 1 month in the freezer. Reheat on a baking tray lined with baking paper at 180°C (160°C fan-forced)for 10-20 minutes or until heated through and the pastry is crisp.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.


Recipe Summary

  • 2 potatoes
  • 1 tablespoon butter
  • 2 onion, chopped
  • 3 spring onions, chopped
  • 1 red bell pepper, chopped
  • 1 pound ground beef
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • salt to taste
  • ¾ cup green olives, pitted and chopped
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon olive oil
  • 24 empanada pastry rounds
  • 1 egg, lightly beaten

Place potatoes into a large pot and cover with water bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.

Meanwhile, melt butter in a large skillet and cook onion and spring onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef. Cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.

Remove beef mixture from heat, add potatoes and olives, and mix well. Stir in chopped hard-boiled eggs and set filling aside to cool, about 20 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.

Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.


Method

Heat the oven to 180C/350F/Gas 4.

For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little.

Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling.

To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10–12 minutes, or until soft.

Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5–8 minutes, stirring often, until the chorizo is cooked. Remove from the heat.

Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely.

Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment.

Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork.

Put the empanadas on the baking tray and brush with beaten egg. Bake for 15–20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce.


Pro Tips

  • Taste the cooked filling and adjust the seasonings as desired make it spicy if you want!
  • You can substitute all-purpose flour for the bread flour just realize that the dough won't be as strong and chewy. Bread flour contains more gluten than all-purpose, and strengthens the dough.
  • Make the filling and dough up to 3 days ahead of time.
  • Freeze unbaked empanadas on cookie sheets, then transfer to a zip-top freezer bag and freeze for up to 3 months.
  • Bake the frozen ones straight from the freezer--no need to defrost.


Chicken, red pepper and olive empanadas recipe - Recipes

Empanadas are a traditional Argentinean pastry: a flaky dough with any number of fillings. The chicken, chiles, and onion simmer along with the spices and seasonings to create a flavorful pastry that becomes more addicting with each bite.

2-1/2 cups plus 2 tablespoons all-purpose flour

4 to 6 tablespoons vegetable stock (if using low-sodium stock add 1/2 teaspoon kosher salt), chilled

1 tablespoon extra virgin olive oil

1 medium yellow onion, diced

1 serrano chile, seeded and diced

1/2 pound boneless skinless chicken thigh, finely chopped

1/4 teaspoon ancho chili powder

1/4 teaspoon freshly cracked black pepper

2 hard-boiled eggs, peeled and diced

1 egg, beaten with 1 teaspoon water

For the dough: In a large bowl, mix together the flour, onion powder, and salt until combined. Add the lard and pinch it with your fingers until a crumbly sand-like mixture forms. Add the egg and knead into the dough. Add the vegetable stock, 1 tablespoon at a time, kneading until a smooth dough forms. Cover and refrigerate for 30 minutes, or up to 2 days.

For the filling: Heat the olive oil in a large frying pan over medium heat. Add the onion, chile, and garlic and cook, stirring occasionally, until soft­ened and the onion becomes slightly translucent, about 4 minutes. Add the chicken, cumin, salt, ancho chili and black pepper and stir to combine. Cook, stirring every 2 minutes, until the chicken is just cooked through, 8 to 10 min­utes. Remove from the heat, stir in the eggs, and let cool to room temperature.

Preheat the oven to 375 degrees.

Roll out the dough on a clean and lightly floured work surface until it is about 1/8 inch thick. Use a 4-inch circular cookie cutter to cut out one dough round. Spoon about 1 heaping teaspoon of the filling onto the bottom half of the round. Dip your finger in a glass of water and trace it around the edge of the top half of the dough. Fold it over the bottom half and press the edges together to seal.

To create the repulgue (the braided-looking edge) start at one corner of the sealed empanada and fold the corner up over the top, pinching it together with the top once you fold it. Repeat this again with the new corner that formed at the base of the last fold and continue until sealed all the way along the edge. Place the empanada on a baking sheet. If you don&rsquot want to do the repulgue, you can press the edges together to seal and then roll the sealed edge up towards the filling to make the seal more secure.

Repeat with the remaining ingredients, spacing the empanadas about 2 inches apart on the baking sheet. This may take some time, so I recom­mend keeping a kitchen towel over the rolled-out dough to keep it from drying out and becoming unpliable.

Brush the empanadas with the egg wash and bake for 25 to 30 minutes, until puffy and golden. Let cool for 30 minutes before serving.


What You&rsquoll Need to Make Pastelillos

  • 3 packages (10 count) frozen Goya pastry disks (I use a mixture of the orange and plain disks)
  • 2 lb. of cooked, shredded chicken
  • 2 medium-sized potatoes, diced into ¼ inch cubes
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 2 tbsp olive oil
  • 2 packets of Sazon con culantro y achiote seasoning (made by Goya)
  • 6 tbsp Sofrito (Goya makes a version that is found in the freezer section)
  • 6 tbsp lime juice
  • 4 cloves garlic, minced
  • 1 cup of water
  • Cooking spray (or olive oil in a MISTO)

Goya Pastry Disks Are Amazing

I have a total mental block when it comes to rolling out any sort of dough. (I hate it and I&rsquom not good at it.)

These Goya pastry disks (usually found in the Hispanic food section of the freezer aisle) are a game-changer. Since a friend told me about them, I&rsquove been able to make these pasteillos, empanadas, and handheld fruit pies that don&rsquot look like mutant creatures!

They are so easy to use, you just use your rolling pin to flatten them out a bit before you fill them. That&rsquos it!


Chicken empanadas with chorizo

Wow. I just… I mean… wow. These are so good, you’re going to kiss the cook, so be careful if her husband is in the room, okay? I don’t want to be the indirect cause of narrowed eyes or awkward silences. But first, in light of The Great Chicken Cutlet Hate-A-Thon of Aught Seven, I feel it is only right for me to add little more to this picture.

Some of you may know this already, but I suspect newer readers do not I was dairy-eating vegetarian from the time I was 13 until I was 28 (that’s Alex smirking in the corner, he likes to take credit for breaking me of my bacon-eschewing ways), a whopping half of my life (though, sniffle, not for long). If you click over to the recipe index, you’ll see that in the eight months this Kitchen has been open for business, if you exclude the dessert section, you’ll find a ratio of 92 vegetarian recipes to 11 meat, poultry or seafood-related ones. It’s not hard to make the argument that I’m still just not that into that which I once swore off. To this day, I consider meat a side dish and probably always will, and unless that fleshy dish is going to be transcendent or spectacular, I’ll probably skip it altogether. What this means is, if chicken cutlets have failed me again and again, it’s cool. I don’t need to fix it, I’m not dying to get over it, I’ll probably just move on and try other things. (That said, I want to thank Abbey for her helpful comment this brining method is truly the only one that’s ever successfully brought cutlets back to life for me, and I need to get back to using it.)

But when I went to move on to other things, I really didn’t get far. I’ve had my eye on this empanada recipe for a while now, equally intrigued by the variety of flavors as well as a certain comment that stated plainly “This is one of the best recipes on this site.” The reviewer wasn’t kidding, and do you know what really, really makes this recipe? The chicken. It’s so tender, flavorful, and lush, I entirely failed at not eating bits with my fingers as I pulled it from the bone. I don’t think chicken has ever had such a carnal effect on me before. Thigh and leg pieces are first browned, and then braised for thirty minutes with the other ingredients, including broth and wine. In the end, you remove both the skins and bones–a boneless, skinless cutlet, so to speak–but you’re left with something that bears no resemblance to the pink, vacuum-sealed pieces on pieces of antiseptic foam lining your grocery store’s refrigerated section. And I vow from this point forward to stop bitching and moaning about the “pressed sawdust” effect and at least try to make my own damned cutlets when chicken pieces are in order.

I made only a couple changes to the recipe, replacing the oddly-chosen pizza dough crust for a more classic empanada one also the site. I also ended up with enough filling for 18 and not 12 empanadas, forcing me to make a second batch of dough the next day. (I’ll spare you this and scale up the recipe for you.) I also omitted the raisins, as Alex has deep-seated issues with both the combination of sweet flavors with meat, as well as raisins themselves. I think he’s nuts, but having no great desire to eat raisins, olives and chorizo together, I didn’t push the envelope. However, when further researching empanadas later last night, I couldn’t help but notice that a good lot of them involve raisins, pretty much assuring me that the recipe I used was fairly standard, and my reaction to the ingredients was not.

Nevertheless, these empanadas are the best things I’ve made in a while. The crust is flawless, and the dough terrifically easy to work. The filling would be equally tasty over rice or another grain, but tucked inside a pocket, the ultimate finger food. Food like this makes me certain that we and our guests are getting more spoiled by the week, and this, my friends, is a very good thing.


Related Video

I love this recipe so much! Everyone loves it if you are pressed for time, you can through everything in the slow cooker and make tacos with corn tortillas.

these were delightful. for those looking for a 'sauce' to go with them, i doubt this is traditional, but the creamy green jalapeno sauce on this site is out of this world with these empanadas. the citrus-y spicy kick is exactly what this needed. we alternated between that and a traditional red hot sauce like cholula (we used dat'l do it, which is more vinegar-y). like others, i used the empanada dough on this site, but otherwise didn't change a single thing. had no issues with too much (or too little) liquid--the boiled down liquid was divine.

I've made as a dinner many times, with varying ambition levels depending on mood and time. It's great if you do everything from scratch, but I often buy a grilled chicken and use that together with puff or phyllo pastry. Use ca 1 1/2 times the specified amt for olives & raisins. This recipe (made with 1 grilled chicken) is enough for 4 main courses.

This basically starts as really delicious chicken stew. Although I did make it with the excellent empanada dough recipe (recommended by other reviewers), and made 4" individual empanadas, personally I think the filling itself is delicious and doesn't need the extra carbs and fat that the pastry brings (though I LOVE pastry). You can simply follow the instructions for the filling and, instead of taking the chicken off the bone and chopping it, serve the whole legs or thighs (I used thighs) with the chorizo/onion/olive sauce spooned over/around it. The flavors are lovely and nicely balanced. I agree with the other reviewers--use plenty of olives and currants/raisins. Simple canned pitted green olives, not the various fancy stuffed or cocktail olives. I also added pine nuts on a whim--perfect!

Oops, I forgot to say that I cut the dough into 4" rounds to make appetizer size half moons.

so so good! i used the empanada dough from this website, and doubled the amount of olives and currants (which i used instead of raisins). I felt they turned out a little dry. but my filling didn't really have a sauce at all. maybe I cooked it to long? Anyone have ideas for a dipping sauce? This was a test run for a party this weekend, and this recipe definately makes the cut!

I made these with empanada dough. They were very good but alot of work. I tested these with my family for a dinner party but then ended up buying empanadas for the party.

I enjoyed these. I eschewed the pizza dough in favor of the empanada dough recipe on this site, although that may have been a mistake - I got more compliments on the flaky, delicious dough I made than the filling itself! I used an already-cooked roast chicken that I was trying to figure out something to do with, and currants instead of raisins. Worked well on both counts, and the roast chicken saved time. I would suggest adding extra currants/raisins and extra olives. The filling needed quite a bit of salt, I found. The leftover filling was tastier the next day maybe better to let the filling sit a day before making the empanada.

The filling for these empanadas is absolutely delicious. However, I had a big problem with excess liquid, and I would have had to cook the stuff down to a pulp to get it dry enough, but since I did accidentally put a little more broth than was called for, I would recommend being exact, or erring on the side of less liquid. Also, I'm sure the whole chicken legs added tons of flavor, but it was so time consuming and fiddly that I think you could do it with boneless, skinless thighs and things would be plenty tasty. You want to start this recipe with plenty of time ahead. Another thing: I used pre-packaged refrigerated biscuit dough instead of pizza dough (courtesy of another reviewer) and I think that was probably tastier. Empanada dough is like pastry more than bread, so biscuits seem closer. I just rolled them thin and folded them around the filling--they cooked much faster and I didn't do the olive oil. But this filling is so tasty, it truly deserves some homemade Empanada dough, so when I defrost the leftover filling, I will make my own dough. Delicious, highly recommended--maybe toss in a few more olives and raisins for more piquant flavor.

The filling has really, really good flavor. It honestly knocks the pants off the beef empanadas recipe (http://www.epicurious.com/recipes/fo od/views/Beef-Empanadas-239955), no disrespect intended. I used dried currants instead of raisins, which I recommend. They are smaller and therefore blend better with the other flavors. Be generous with the olives and currants! I also used individually-sized Goya brand frozen empanada wrappers and fried rather than baked them. I tried baking them and they came out dry and brittle, though perhaps with a superior [ie: homemade] dough this wouldn't be a problem. I made these for a party so I figured some deep-fried guilt could be safely spread across many individuals.

You can put anything in empanadas and this is more of a Mexican flavor than traditional South American which resemble Picadillo. For the crust: I highly recommend the empanada dough on this site as do many others. It's authentic and has a wonderful taste. My husband and kids loved it. Or for a good counterfeit, get Pillsbury's Grand "Buttermilk" biscuits. My Chilean mother-in-law told me about them probably because she knows I don't like to bake. They are richer than the dough from scratch, easier to work with and so much faster. But not recommended for the purist. It is fun to use 3 inch cut outs for appetizers. These can be frozen easily in zip locks and reheated in the oven at 350 degrees for 15 minutes. Don't reheat in the microwave.

LOVED THIS. I used Linguica instead of the chorzo worked great but other than that I followed it to the letter. 1lb of dough just barely covers filling, I might try 1.5lb next time. I will be making this again an again, it's a fair amount of work, but wll worth it.

This was just OK. And it was a ton of work.

My Chilean friend, who loves empanadas, says these are the best he's ever tried, and I agree. Instead of pizza dough, I use the flaky galette dough recipe from the Tartine cookbook. I also add saffron to filling. Make the filling a day in advance and the flavors will have time to get to know each other. Excellente!

I did not make this as written, I had to make some changes for times sake. I bought frozen empanada wrappers (they were fantastic) and I used ground turkey meat. Made this way it was good but I thought it was not nearly saucy enough. I did add 1 chipotle chili in adobo as someone recommended. I'll make these again but make more sauce use more olives and give them a little more heat.

I made this recipe almost completely as-is, and it was delicious and a big hit at a tapas party I threw. I liked the big size. I would have made my own dough but didn't have time, but the pizza dough worked great. For those who said the filling needed more flavor--I wonder if perhaps you did not boil it down enough. I found that I had to boil it down probably 30-40 additional minutes until there was very little liquid left in the pan. This concentrated the flavors so that it was absolutely terrific and flavorful! Also, make sure to use green olives, not black, as green have much more flavor to add. Just chop them up small and you'll never taste them individually.

These were delicious. I added red chile flakes, and doubled the olives. These were delicious and simple to make. I used the "Empanada Dough" recipe and baked them according to the recipe the dough was to accompany.

Not bad. I used phyllo dough and that worked well. I think it could use some kick. curry or crushed red pepper powder. I also preferred black olives rather than green (personal pref).

So so so so good. I woulldn't use pizza dough again - I was trying to make smaller ones for finger food, but it was really really good

I followed a reviewer's advice and made these with the http://www.epicurious.com/recipes/food/views/Empanada-Dough-230786 recipe and not the pre-made pizza dough. This recipe took several hours for me to make, but oh. my. word. it's the best savory dish I have ever made and was quickly devoured and raved about by my friends. So good.

My husband is Spaniard and he liked this dish, a very traditional mixture of flavors. I short cut the chicken process by using boneless, skinless thighs and upping the chorizo content a bit. Used 2 lbs. Trader Joe's pizza dough, made 8 empanadas and froze 5 for a future quick supper.

This recipe was very good. I would recommend that you try adding a little chipotle in adobo sauce in here. just a tsp. It gives it a nice, flavor, and a little more heat. Also you can combine chicken breasts and thighs. I've had great results with that. And you can serve the leftover filling over rice. It makes a nice meal.

This is really an exceptional recipe. I made it for a potluck dinner, despite never having attempted it prior to the day of the event. The one thing I would caution is that there is a lot of sauce in the filling, even when reduced to a heavy cream consistency. I used a slotted spoon to fill the empanadas, but still had sauce bubbling up through the vent hole. If you use the empanada dough recipe on this site (Gourmet magazine, October 2004), double it if you want to use up all of the filling.

I made little crescent shaped empanadas (instead of one big one) as part of a tapas menu, and they were quite a hit. I assembled them a few days ahead and froze them, then baked them just before serving. I used the empanada dough recipe on this site - it was perfect and easy to work with.


Maia Annunziato

Step 1) Preheat the oven to 375° F.

Step 2) Heat 2 tsp oil in a large skillet. Season the chicken breast with 1/2 tsp of salt and pepper and cook in the skillet until golden brown.

Maia Annunziato

Step 3) Shred the chicken using a fork. (Tip: for easiest shredding, pull chicken apart while it's still warm.)

Step 4) Add the other 1 tsp oil to the skillet and then sauté peppers and onions until soft (about 5 minutes). Add garlic and cilantro.

Step 5) Add the chicken, water, chicken bouillon, tomato paste, onion powder, and the rest of the salt to the skillet. Bring to a simmer and cook until liquid has evaporated, but the mixture is still moist

Maia Annunziato

Step 6) Place a scoop of filling onto half of the empanada shells. (You can find these GOYA empanada shells at the freezer section at the grocery store.)

Maia Annunziato

Step 7) Beat the egg and wet the outer 1/4 inch ring of the shell with egg wash. Fold over the opposite side of the empanada shell and use a fork to seal the edges.

Maia Annunziato

Step 8) Repeat this process for all of the empanada shells. Then, place all of the empanadas on a lined baking sheet and brush with egg wash.

Step 9) Bake for 35 minutes until golden brown.

Step 10) Let cool for 10 minutes, then enjoy!

Note: These empanadas can be eaten same day, but they also freeze well! Wait until empanadas have completely cooled before freezing. When you are ready to eat them, bake at 400°F for 20 minutes.



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