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chicken empanadas

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Posted for play in Culinary Quest!

►
(1 rating)
yield 6 serving(s)
prep time 35 Min
cook time 25 Min
method Pan Fry

Ingredients For chicken empanadas

  • 1 Tbsp
    olive oil
  • 1/2 c
    onion, chopped
  • salt
  • crushed red pepper
  • 1/2 lb
    chicken breast, boneless, skinless, finely chopped
  • 1 tsp
    garlic, chopped
  • 1/4 c
    green onions, sliced
  • 1/4 c
    black olives, chopped
  • 1/2 c
    pimento stuffed green olives, chopped
  • 3 Tbsp
    seedless raisins, soaked in warm water for 10 minutes
  • EMPANADA DOUGH
  • 1 c
    masa harina
  • 1/2 c
    flour
  • 1/2 c
    yellow cornmeal
  • 1/2 tsp
    baking powder
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper, freshly ground
  • 1 Tbsp
    lard
  • 1 c
    warm water

How To Make chicken empanadas

  • 1
    Empanada Dough: In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.
  • 2
    In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, and raisins. Season with salt. Mix well.
  • 3
    On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet.
  • 4
    Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley.
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