Empanadas de Pollo (Chicken Empanadas)
Savory chicken empanadas are a versatile dish, perfect for lunchboxes or a convenient snack.
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Instructions
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Combine 4 cups flour, 1.5 tsp fine salt, and 3 tbsp granulated sugar in a bowl. Cut in 0.75 cup chilled lard or shortening and 2 tbsp cold unsalted butter until the mixture is sandy.
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Whisk 2 egg yolks with 0.75 cup water. Gradually add 0.5 cup of this egg-water mixture to the flour, kneading until dough forms and is smooth, adding more liquid as needed. Add a pinch of salt if desired for savory crusts.
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Cover the dough and refrigerate for 1 hour.
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Start boiling water in a saucepan. Add 1.25 to 1.5 lbs boneless, skinless chicken breasts, 1 bouillon cube, and 1 bay leaf.
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Simmer chicken for 15-20 minutes until cooked through. Remove chicken, cool in broth, then shred. Moisten with 2 tbsp cooking liquid.
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Heat 0.25 cup vegetable oil in a skillet over medium heat. Add 2 chopped onions, 1 tbsp paprika, 1 tsp ground cumin, 0.5 tsp chili powder, 1.5 tbsp granulated sugar, and salt/pepper.
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Cook on low heat for 15-20 minutes until onions are soft and transparent. Stir in the shredded chicken and cool the mixture for at least 30 minutes.
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Mix in 3 hard-boiled eggs and 0.5 cup sliced green olives.
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Preheat oven to 425 F. Whisk 1 egg yolk with 1 tbsp water for an egg wash.
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Divide dough into 10-15 golf ball-sized pieces, roll into smooth balls, and rest for 5 minutes.
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On a lightly floured surface, roll each dough ball into a 6-inch diameter circle.
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Spoon 2-3 tbsp filling onto the center of one half of each circle.
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Lightly brush the edges of the dough with water, fold the top half over the filling to form a semicircle, and firmly press the edges to seal. Crimp the sealed edge.
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Place empanadas on a lightly oiled baking sheet and brush each with the egg wash.
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Bake for 15-20 minutes until golden brown and slightly puffed.