Fried Chicken Empanadas | Empanadas De Pollo | Kitchenstagram
Chicken empanadas are indeed a versatile and delightful treat, perfect for any occasion. Whether you’re hosting a party, celebrating a holiday or simply craving a savory snack, these homemade delights are sure to impress. With their buttery, flaky crust and flavourful filling, they are like little pillow of happiness bursting with taste.
My chicken empanada recipe is a testament to the flexibility of this dish. By using a chicken taco recipe as the filling, you can create a mouthwatering blend of chicken, soft potatoes, mixed veggies and a medley of spices like cumin, cinnamon, homemade Red chili paste and garlic. Adding raisins gives it that traditional touch and an extra depth of flavours that’s simply irresistible.
The beauty of empanadas lies in their universality across Latin America. Each country boasts its own unique version, whether baked or fried, filled with meat, chicken or combination of both the debate over which is best is endless, but the chicken empanada or Empanada de Pollo, holds a special place in many hearts.
Empanadas are delightful hand pies, either baked or fried, filled with savory or sweet ingredients. They’re known by various names like empanaditas, empanadillas or pastelillos, depending on their origin. These turnover pastries trace their name back to the Spanish phrase meaning “Wrapped in bread.” empanadas are cherished in diverse cultures for their versatility and delicious fillings.
At the heart of this delectable dish lies the filling, where chicken takes the center stage. While some may opt for chicken breast in their empanadas, using thigh adds a richness and depth of flavour that elevates the dish to new heights. The addition of peppers provides a hint of sweetness and for those who like it extra spicy, substituting a bell pepper for a jalapeno or two will certainly kick things up a notch.
Preparing the filling and dough ahead of time can streamline the cooking process, allowing the flavours to meld and the dough to become more pliable. However, even if you make everything on the same day, the result still will be wonderfully flavourful empanadas that are sure to impress.
These empanadas are perfect for any occasion, whether served as a snack, light lunch or casual appetizer along side your favourite dip and beer. And with this easy chicken empanadas recipe, you can have them ready in just about 30 minutes, making them a convenient option for busy weeknights or last minutes gatherings, they’re sure to be a hit with family and friends alike.
The chicken empanada filling is so delicious on its own that you may find yourself tempted to eat it straight from the pan. But when paired with the buttery, flaky crust, it becomes something truly special- a symphony of flavours and textures that will have you coming back for more.
Why you’ll love this recipe:
You’ll adore this recipe for its irresistible combination of flavours and textures. The savory meat filling bursts with flavour, perfectly complemented by the satisfying crunch of the crispy exterior.
Plus, it’s a breeze to whip up, with the filling cooked to perfection in under 30 minutes.
Whether as an appetizer, snack or lunch, theses versatile empanadas are sure to please any crowd, making them ideal for gatherings of all sizes.
Make-ahead Empanadas recipe:
These make-ahead chicken empanadas are a host’s best friend. The dough, prepared up to two days ahead, promises convenience. The cooked chicken filling, can be refrigerated overnight, ready to be tucked into the awaiting dough. Just assemble, bake or fry and serve piping hot for a crowd-pleasing appetizer that will leave your guests craving more. Perfect for any gathering, these empanadas elevate convenience without sacrificing flavour.
Serving suggestions:
When it comes to pairing with chicken empanadas, the options are as diverse as the flavours they offer. Personal preferences and cultural influences often dictate the perfect accompaniment. Here are some delightful suggestions to complement your empanadas:
Corn on the cob or charred Grilled corn, the sweetness and texture of corn make it a winning side dish.
Roasted vegetables add a hearty touch, while a refreshing salad offers a lighter option that balances the richness of the empanadas.
Whether its creamy black beans or flavourful refried beans, beans add depth and protein to the meal.
You can also serve with fried plantains.
Elevate your empanada experience with homemade Pico de Gallo, creamy Guacamole or Cilantro Lime Crema for a burst of flavour.
Storage Tips:
Refrigeration: For short term storage like 3-4 days, refrigerate them after allowing them to cool. Place the cooled empanadas in an airtight container or resealable plastic bag.
Freezing: For longer storage for up to 2 months, individually wrap each empanadas in an airtight container or freezer bag. Be sure to label and date the container for easy tracking. This ensures they maintain their flavour and quality until you’re ready to enjoy them.
Reheating: To reheat leftover empanadas, preheat your oven to 350°F(180°C). place the empanadas on a baking tray and heat for about 5-7 minutes or until crispy. Alternatively, use an air fryer for a quicker and crispier result. Simply place the empanadas in the air fryer basket and heat @375°F (190°) for 3-5 minutes. Enjoy your crispy, reheated empanadas.
Ingredients
Empanada filling:
3 tbsp Olive oil
250 gm Chicken mince
1 no. Onion, chopped
1 no. Green Bell pepper, chopped
1 no. Red Bell pepper, chopped
1 no. Large Carrot, chopped
1 no. Large Potato, chopped
1 tbsp Garlic, chopped
1 tbsp Red chili paste/ Hot sauce
1 tsp, freshly crushed Black pepper
1 tsp Cumin Powder
1 tsp Cinnamon powder
1/ cup Tomato puree
1/2 cup Black Raisins
Salt to taste
For frying:
1 LTR Oil for deep frying
Preparation
Empanada Dough:
- Step 1: Check Here for Empanada Dough recipe.
Empanada filling:
- Step 2: Heat 2 tbsp olive oil in a large skillet or wok over medium heat. Then add chopped onion, green bell pepper, red bell pepper, carrot, potato and salt.
- Step 3: Stir to combine and cook for 10-15 minutes on low heat or until the veggies are nearly cooked.
- Step 4: Then push the veggies to one side of the wok. Add 1 tbsp of olive oil and chopped garlic, sautée for 2-3 minutes on medium-high heat.
- Step 5: Then add homemade red chili paste and sautée for 2-3 minutes. Next, add the minced chicken, salt, crushed black pepper and stir to combine.
- Step 6: Add cumin powder, cinnamon powder, tomato puree, black raisins and continue to cook for 10-15 more minutes or until the chicken and veggies are cooked through.
- Step 7: Once the filling is cooked properly, remove from the heat and cool. At this stage you can either freeze the filling or make empanadas.
Assembling the Empanadas:
- Step 8: Lightly flour your work surface and roll out the prepared empanada dough to a 1/16 inch thickness. Using a 6-inch round bowl or cutter or container, cut out circles. Re-roll the dough as needed and repeat with the remaining dough.
- Step 9: Spoon about 2 tbsp of filling in the middle of each dough circle. Brush the edge of the dough circle with egg white. Fold the circles in half to enclose, pressing out the air and sealing the edges together. You can do empanada pleats or crimp with a fork or leave plain.
Frying:
- Step 10: Heat oil in a large pot to 365°F (180°C). In the hot oil carefully add the 2-3 prepared empanada at a time.
- Step 11: Fry on low heat for about 2 1/2 minutes per side, until they are golden brown on each side.
- Step 12: Drain on paper towels. Serve hot with choice of your dips or grilled corn, salad etc. Enjoy!!
Pro tips:
Don’t fret if you don’t have empanada dough on hand. Uncooked pie crust, canned biscuit or pre-made empanada shells can be served as convenient substitutes, ensuring delicious results with minimal effort.
Elevate your empanadas by incorporating a variety of vegetables like beans or corns etc. Don’t hesitate to experiment with different combinations or add a sprinkle of shredded cheese for extra flavour.
Streamline your cooking process by filling i advance. Store them in the refrigerator for a quick assembly later. Alternatively, freeze the filling for future use, making meal planning a breeze.
Resist the temptation to overfill your empanadas. Too much filling can train the pastry, leading to spill during baking or frying. Aim for a balanced ratio of filling to dough to ensure well-sealed and neatly baked empanada.
Whether you opt for crimping with a fork or using an empanada press or the professional touch by crafting a decorative edge, the key is to ensure a tight seal. Pull the pastry edge out slightly, fold it over and continue this motion from one end to the other, resembling a rope-like pattern. This not only enhances the appearance but also helps seal in the savoury goodness.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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