Chicken Empanadas

I am from a small town in India, living in a big town in USA. Married to a man who shares the same passion for travelling and food as me. That kind of makes me believe that marriages are made in heaven and yes, I make sure I remind that to Mr. Parveez at least a hundred times during the day..LOLzzz. Jokes apart, where I love the cozy and cold destinations, he loves the sun, and our boys have taken completely after him, not just their faces and habits, but also their choices match his more than mine.

On our 5^th and 11^th anniversary, we took a trip to Mexico and Puerto Rico. Not only were the beaches clean and beautiful, the water was shallow enough for us to let the kids play. Besides the beautiful views, what also attracted us was the food. We loved the food, specially guacamole, Empanadas and Mufungo. Out of all the foods we tried, Empanadas became my favorite. I feel that might be their faint resemblance to samosas and the fact that they are baked [empanadas have baked and fried option] gives you the liberty of over eating.

Being Muslims, we couldn’t try the pork or chicken and beef empanadas, but the shrimp and veggie options helped me get a faint idea of how I’d like my chicken stuffing to be. I baked them instead of frying and the taste was fantastic. It is a family favorite and perfect for tea/coffee get together or play dates.

Chicken’s versatility has earned it a place on the table at least three times on our dinner table in a week. And while a fried chicken and golden fried samosas will always be a classic favorite, making these hearty chicken empanadas come in second place, being a very close favorite. To avoid a dry filling, it’s best to seek out ground chicken made from dark meat. In most cases this means you’ll need to get it from boneless thighs and leg meat. This recipe will leave you with some leftover filling, which freezes beautifully for future Empanada endeavors. Baked Empanadas can be cooled, covered in plastic wrap, and frozen for up to 2 months; you can thaw and reheat them in the oven until warmed through.

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Chicken Empanadas

Chicken filling made with onions and spices

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Cuisine

Spanish

Prep Time

10 minutes

Cook Time

40 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Empanada dough Recipe in Dough section
• 1 Lb Chicken [ Boneless] Dark meat from thigh and legs
• 1 tsp Salt
• 2 TBLSP Oil
• 1 cup Yellow Onion Diced
• 1 tsp Paprika
• 1 tsp Cumin powder
• 1/2 tsp Dry rosemary
• 1 cup Chicken Broth
• 3 No. Garlic cloves minced
• 1/2 cup Fresh Parsley Chopped
• 1/2 cup Shredded cheese
• 2 No. eggs whisked

Cuisine Spanish Prep Time 10 minutes Cook Time 40 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 Lb Empanada dough Recipe in Dough section 1 Lb Chicken [ Boneless] Dark meat from thigh and legs 1 tsp Salt 2 TBLSP Oil 1 cup Yellow Onion Diced 1 tsp Paprika 1 tsp Cumin powder 1/2 tsp Dry rosemary 1 cup Chicken Broth 3 No. Garlic cloves minced 1/2 cup Fresh Parsley Chopped 1/2 cup Shredded cheese 2 No. eggs whisked

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Instructions

1. 1. Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the chicken and a liberal pinch of salt and cook until browned, giving it an occasional stir to ensure it cooks evenly, 4 to 5 minutes. Add the onion, paprika, cumin, and another good pinch of salt to the browned chicken and continue cooking until the onions are translucent and aromatic, 3 to 4 minutes.

   
2. Add the garlic and cook for 1 minute.Add the rosemary and chicken broth, scrape the bottom of the pan with a wooden spoon to release the browned bits, and cook until water dries. Stir in a pinch of red food color, and simmer for 15 minutes more. Remove from the heat and stir in parsley.

   
3. Transfer to a large bowl and refrigerate until cold, at least 1 hour. Add the shredded cheese when you take it out of the refrigerator.

   
4. Lightly flour a clean, large work surface and a rolling pin. Roll the dough out to about 1/8-inch thick. Using a 4-inch-round pastry-cutting mold, cut circles from the dough. (Alternatively use a knife and trace around a 4-inch plate to form the circles.) . Gather the dough scraps and form into a ball again. Roll out the dough and cut more circles. (If the dough springs back and is difficult to roll out, let it rest before rolling again.) Makes around 16 dough circles.

   
5. Line 2 baking sheets with parchment paper. Take 1 of the cut circles and place 2 heaping tablespoons of the filling in the center. Brush the edges of the empanada with the beaten egg.

   
6. Use an empanada maker or Fold the circle in half to form a half moon and seal the edges together with a fork or pinch with your fingers. (Be mindful when sealing to squeeze out any air pockets.)

   
7. Place on the baking sheet. Repeat with the remaining dough circles, spacing the formed empanadas a few inches apart. Chill the formed empanadas for 20 minutes before baking.

   
8. Meanwhile, arrange 2 racks to divide the oven into thirds and heat to 375°F. Place both sheets in the oven, brush some egg white and bake for 10 minutes.

   
9. Serve warm with white garlic sauce.