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    My Colombian Recipes » Recipes » Appetizers and Snacks » Empanadas De Pollo (chicken Turnovers)

    Empanadas de Pollo (Chicken Turnovers)

    Dec 27, 2012 · Modified: Jul 17, 2021 by Erica Dinho · 18 Comments

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    Chicken EmpanadasPin

    Empanadas de Pollo (Chicken Turnovers)

    Erica Dinho
    5 from 18 votes
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Colombian
    Servings 24 empanadas

    Ingredients
     

    Dough

    • 2 cups all purpose flour
    • ½ teaspoon of salt
    • ½ teaspoon of baking powder
    • 4 tablespoons of butter
    • ¼ cup ice water

    Filling

    • 2 tbsp of butter
    • ½ cup onion, grated
    • 3 garlic cloves, crushed
    • 1 cup of grated carrot
    • 1 teaspoon ground cumin
    • 2 cups shredded cooked chicken
    • 3 tbsp of chicken broth
    • ½ cup of cooked peas
    • Salt to taste
    • 1 egg
    • Vegetable oil for frying

    Instructions
     

    • To 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.u2028Add 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.
    Keyword Colombian empanadas
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Empanadas de Pollo (Chicken Turnovers)Pin

    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.


    Empanadas de Pollo (Chicken Turnovers)Pin
    Empanadas de Pollo (Chicken Turnovers)Pin
    Empanadas de Pollo (Chicken Turnovers)Pin

    More Breakfast and Brunch Recipes

    Arepas Carisecas (Sweet Arepas)My Delicious Hot ChocolateCheese Stuffed Corn Cakes (Arepas Rellenas De Queso)Huevos Revueltos Con Cilantro (Scrambled Eggs With Cilantro)Quesadillas De Pollo (Chicken Quesadillas)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. H. B.

      December 27, 2012 at 5:30 pm

      5 stars
      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

      Reply
    2. Belinda @zomppa

      December 27, 2012 at 8:29 pm

      5 stars
      Such a classic...this heralds in a great 2013!

      Reply
    3. grace

      December 28, 2012 at 3:11 pm

      5 stars
      the pastry looks great and the innards are even better!

      Reply
    4. LeeAnn

      December 28, 2012 at 5:34 pm

      5 stars
      Can you bake instead of fry them?

      Reply
      • Erica

        December 28, 2012 at 5:57 pm

        5 stars
        Yes, but the dough is different.

        Reply
    5. Chris

      December 30, 2012 at 9:24 am

      5 stars
      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 🙂

      Reply
    6. Diana

      January 07, 2013 at 7:16 pm

      5 stars
      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.

      Reply
    7. Linnelle

      April 08, 2013 at 5:41 pm

      5 stars
      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!

      Reply
      • Erica

        April 09, 2013 at 8:58 am

        5 stars
        About 40 minutes.

        Reply
    8. Kaichu

      April 19, 2013 at 12:09 am

      5 stars
      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!

      Reply
      • Erica Dinho

        April 19, 2013 at 11:26 am

        5 stars
        Ají: https://www.mycolombianrecipes.com/colombian-hot-sauce-aji-picante/

        Reply
        • Kaichu

          April 25, 2013 at 12:15 pm

          5 stars
          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!

          Reply
          • Erica Dinho

            April 25, 2013 at 12:59 pm

            5 stars
            Habanero.

            Reply
    9. Indira

      October 08, 2014 at 11:37 am

      5 stars
      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

      Reply
      • Erica Dinho

        October 08, 2014 at 1:52 pm

        5 stars
        The butter has to be cold (hard).

        Reply
    10. Kate

      January 29, 2015 at 9:37 am

      5 stars
      would baking work instead of frying? do you think that they would be ok with gluten free flour?

      Reply
    11. Victoria

      February 02, 2015 at 9:07 pm

      5 stars
      Do u have an approximate of how many empanadas this recipe will make?

      Reply
      • Erica Dinho

        February 02, 2015 at 9:44 pm

        5 stars
        About 24 small empanadas and 12 big empanadas.

        Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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