There are many variations of empanadas in Colombia and Latin America, depending on the region, and even the family. My mom has a delicious chicken empanadas recipe, which I’ve slightly adapted to prepare this version.
I love making empanadas because they are so versatile. You can fill them with most anything, even leftovers, such as shredded beef from a stew, or leftover turkey, ham, stuffing or sweet potatoes from the holidays. Of course you don’t have to use leftovers to make empanadas! Here a just a few of my other empanada recipes, Empanadas Colombianas (Colombian Style Empanadas), Empanadas de Pipían (Empanadas Filled with Peanuts and Potatoes) and Empanaditas de Carne (Small Beef Turnovers).
Make empanada dough and fill it with something tasty and eat them for breakfast, lunch, afternoon tea or dinner.
These Empanadas de Pollo make a wonderful appetizer for a New Year’s Eve dinner party. There is only one catch….make lots because they go fast! Buen provecho.
Ingredients
(About 24 small empanadas)
- 2 cups all purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 4 tablespoons of butter
- 1/4 cup ice water
Dough
Filling:
2 tablespoons of butter
½ cup onion, grated
3 garlic cloves, crushed
1 cup of grated carrot
1 teaspoons ground cumin
2 cups shredded cooked chicken
3 tablespoons of chicken broth
1/2 cup of cooked peas
Salt to taste
1 egg
Vegetable oil for frying
Directions
- o make the filling: In a large skillet, heat the butter. Add the onions, carrots, garlic, cumin and cook for about 6 minutes over medium heat.
- Add the shredded chicken and chicken broth, stir well, and cook for about 2 minutes. Add the peas, season with salt and set aside.
- To make the dough: Place the flour and salt in a food processor. Add the butter, and water until a dough forms.
- Form a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.
- On a lightly floured surface, roll out the dough into a thin rectangle. Cut out round disc shapes with a round cutter or a small plate.
- Fill empanada discs with chicken mixture. Brush the edges with egg and seal in the filling by pressing the edges together to form a half moon.
- Preheat oil in a deep pot to 375 degrees F. Fry the empanadas in the oil for about 3 minutes on each side. Remove from the oil and drain on paper towels.
Related Posts
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
H. B. says
I dont get to comment all the time but I visit daily! But these look great! We usually make the cormeal version of empanada dough; but Im looking forward to trying these as well! Thank you
Belinda @zomppa says
Such a classic…this heralds in a great 2013!
grace says
the pastry looks great and the innards are even better!
LeeAnn says
Can you bake instead of fry them?
Erica says
Yes, but the dough is different.
Chris says
Absolutely heavenly looking, Erica. They look crisp and fluffy at the same time, hard to pull off.
PS: I also tried posting comments on other posts but it kept rejecting me as a possible spam bot after 3 tries using new codes each time. I see other people commented so it must just be me 🙂
Diana says
made these empanadas de pollo for lunch yesterday and we really liked them. I used roasted chicken from the supermarket and they were very easy to make.
Linnelle says
How long does it take to make these, approximately? I am asking because I need to come up with a Latin-type recipe to do in my cooking lab class. There will be 3 of us in my group making the dish. Gracias!
Erica says
About 40 minutes.
Kaichu says
I was lookinf around for this recipe! I am wondering if you pleaseeeee, pleaseeeee have a recipe for aji? or if there is certain brand I should try to buy? You know, one that compares to the aji’s we smother on our empanadas. I really do not mind making it, but I cannot find the recipe. Help please??
My boyfriend adores Empanadas despite being a gringo, and I promised some for his bday! 🙁 So I’m pretty nervous. <3 Thanks!
Erica Dinho says
Ají: http://www.mycolombianrecipes.com/colombian-hot-sauce-aji-picante
Kaichu says
THANK YOU SO MUCH! I had not seen that! I have read some recipes calling for habanero, red chili, jalapeño, cuban pepper, which one do you thinik would yield a more “colombian” ish aji?
Should I stick to jalapeno? Thank you!
Erica Dinho says
Habanero.
Indira says
Hey Erica,
I tried to make the dough but my food processor got stuck, I am wondering if I can add more water and if the butter needs to be melted before?
Thank you
Erica Dinho says
The butter has to be cold (hard).
Kate says
would baking work instead of frying? do you think that they would be ok with gluten free flour?
Victoria says
Do u have an approximate of how many empanadas this recipe will make?
Erica Dinho says
About 24 small empanadas and 12 big empanadas.