Empanadas De Pollo Al Verdeo Chicken And Spring Onion Empanadas Recipes

EMPANADAS DE POLLO AL VERDEO (CHICKEN AND SPRING ONION EMPANADAS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease with cooking spray.
• Melt butter in a large skillet over medium heat. Cook and stir spring onions and garlic until tender, about 5 minutes. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Season with salt and pepper. Remove from heat and let cool, about 10 minutes.
• Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
• Transfer empanadas to the prepared baking sheets. Brush beaten egg over the tops.
• Bake in the preheated oven until golden, 10 to 15 minutes. Let cool for 5 minutes before serving.

EMPANADAS DE POLLO (CHICKEN EMPANADAS)

Steps:

• Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred.
• While the chicken is cooking, heat the oil in a saute pan, add the onions. Saute for 5 minutes on medium heat or until onions are soft and translucent.
• Add in the tomatoes and cook until mushy about 10 minutes. Add in the garlic and cook for 1 minute. Then using a bean or potato masher mash the tomatoes until they are broken up (about 10 good mashes). Add the oregnao, salt to taste. Then turn the heat off of the tomatoes and set them aside.
• Pull the meat out of the sauce pan and set aside to cool.
• In a large bowl combine the fresh masa, corn flour and white flour. Once all is combined add ¼ cup water at a time until dough is easy to knead and slightly sticky. I usually add around ½ to 1/3 cups water.
• Add in the salt and knead the dough for 2 minutes to make sure the salt is incorporated.
• Shape the dough into egg size balls and flatten slightly into discs.
• Shred the chicken into thin shreds and add it to the tomato mixture. Stir and set aside.
• Press each disc in a tortilla press or between two sheets of plastic until it is flat and around ¼ inch thick.
• As you press each empanada fill with approx 1 tbsp of the chicken mixture on one side, then fold the other side over and press the edges together. Then peel away the plastic and drop the empanada in oil for frying.
• I serve these with salsa, chile de arbol, sour cream and shredded lettuce. Enjoy!

EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
• Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
• Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
• Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
• Bake in the preheated oven until golden, about 20 minutes.

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

EMPANADAS DE HORNO

Steps:

• TO prepare dough: sift flour with baking powder and salt. Add egg yolk, egg, milk and shortening.
• Mix to make a stiff dough.
• Divide into 20 pieces and roll each thinly into a circle. Stuffing or pino In frying pan, heat oil with paprika and saute onions until soft. Add chilli powder, oregano, cumin and salt. Add meat and mix with onions.
• Cook until meat is no longer pink.
• To prepare empanadas: Place a spoonful of stuffing on half of each dough circle. Add slices of egg, raisins and olives.
• Fold dough over filling.
• Wet the edge with milk, fold over again and seal.
• Bake in a 200 degrees C oven until cooked and lightly browned.
• Serve hot.

CHICKEN EMPANADAS - COLOMBIA - EMPANADAS DE POLLO

Steps:

• The Chicken.
• - Place chicken thighs in a large pot with 8 cups of boiling water.
• - Add the celery, onion, garlic, Kosher salt and cumin.
• - Boil over medium heat for approximately 1 hour (or until chicken is cooked).
• - With a slotted spoon, carefully remove chicken from the pot, place it in a bowl and cover with a kitchen towel. Allow it to cool until safe to handle.
• - Cover the pot and continue to cook the stock on low heat.
• - Once the chicken has cooled, remove the skin and the bones. Drop the bones and skin into the stock pot, cover and continue to cook. With your fingers, pull the chicken meat apart so it resembles shredded meat. Put into a bowl, cover and refrigerate.
• - Allow the chicken stock to boil on low heat for another hour. Using a sieve, separate the broth from all the rest of the ingredients and allow it to cool for about 30 minutes. Discard the stock ingredients.
• The Dough.
• - Mix all the dry ingredients together (corn meal, brown sugar, yuca starch and optional cumin) in a large bowl and begin to add the chicken broth until you have a smooth, humid, easy to work dough. I usually add two cups and work the dough with my hands. Then, I add the chicken stock 1/2 cup at a time until I get the consistency I need.
• - Cover the bowl and let the "masa" rest for about one hour in the refrigerator.
• The Filling.
• - In a frying pan, heat the butter, margarine or oil over medium heat and saute the onions and tomatoes. (Here you can add cumin to taste).
• - In a large bowl, combine the chicken, potatoes, chopped cilantro, garlic powder and pepper.
• - Add the sauteed onion-tomato mixture and stir until well blended. Check for salt and adjust spices to your liking.
• The Empanada.
• - Now, if you have a tortilla press, you're sitting pretty for the next step. If you don't have one, two pieces of 1" wood about 8" square will do just fine. Lacking that, anything flat and a counter top will work. Or, if you feel adventurous, you can use your own two little hands!
• - Roll the "masa" (dough) into little balls about 1" in diameter. Cover the bottom part of the tortilla press with a piece of plastic wrap. Place the masa ball on top of the plastic wrap. Cover with another piece of plastic and press it into a flat circle (depending on the size of the original masa ball, the flat circle will turn out to be about 3 to 4 inches in diameter). Remove the top piece of plastic. Now add about one rounded tablespoon of the filling to the middle of the circle leaving about 1/2" of space on the sides. Using the plastic, fold the circle in half and press the edges together so it forms a half-moon. While still in the plastic, press the edges firmly together between your thumb and middle finger so the empanada is sealed. I like to make them pretty so, after the empanada is sealed, I remove it from the plastic and use the tip of my finger to fold the edges at small intervals so that the empanada has a "scalloped" look to the edges.
• - Cook them in bunches but don't prepare too many at a time and let them sit while the others cook since this tends to dry out the masa too much. Also, as you are cooking, keep the bowl of masa covered with a humid towel to keep it from getting too dry.
• Cooking.
• - The traditional method, of course, is to fry the empanadas in a large, iron cauldron (approximately 50 years old), on top of a wood fire, outdoors, in about twenty pounds of pork lard that was used to fry the empanadas for the last month and a half.
• - However, tradition does not always mean that it is right. Much of the time tradition simply means "lack of technology and alternate methods.".
• - I use a deep-fat fryer filled with Canola or Peanut oil. For even healthier empanadas, they can be baked in the oven at 350 degrees F on a greased cookie sheet. Baking them, of course, takes longer and you will have to turn the empanadas once. Bake or fry until golden brown.
• - If you fry them (the best method because they turn out nice and crunchy), make sure you place the finished empanadas on a cookie sheet whose bottom you have lined with a thick layer of paper towels. This will allow the excess oil to drain.
• - The tradition in Colombia is to have an empanada in one hand and a wedge of lemon in the other. As you take a bite, you squeeze a few drops of lemon juice inside. A bowl of your favorite salsa and a teaspoon will also do the job quite well. This recipe should yield approximately 4 to 5 dozen empanadas.

GROUND CHICKEN EMPANADAS

Steps:

• Mixture:.
• Add Jalapeno, Onion, and Garlic to a pan with a teaspoon of oil on medium heat. Saute until onion is clear.
• Add ground chicken, and immediatly add Cumin, Chili Powder, paprika, salt and Cayenne pepper over the ground chicken. so its looks like its Dusted. Mixing well over medium heat and breaking it down until it it browned.
• Remove and drain out fat, place into a bowl and let it sit for 5 mins.
• Add Cheese to the Ground Chicken and mix well. Let rest for about 10 mins before filling.
• Roll dough out, dough should be .5 inch thick. You will need 4 inch circles for each empanada.
• Place about 2 tablespoons of Meat Mixture into the middle of the Circle. And then gently fold over. Using A fork press the ends closed.
• Dough recipe:.
• Shift flour and Salt together. cut butter into 1/4 and slowly mix into flour/salt.
• In a small bowl, combine egg, Vinegar and water and beat until foamy.
• Combine Egg mixture to flour and Mix with a fork.
• Once the mixture is completely Incorporated you can use your hands to form dough. Once it is sturdy place onto a floured surface and roll into a triangle. Using Plastic wrap cover and place in fridge for 1 Hour.
• Bake:.
• Pre Heat Oven 400.
• Place each Empanada onto Pan and brush with Egg Yolk.
• Sprinkle each Empanada with Chili Powder/Salt mixture.
• Place in over for 12 to 14 minutes.