Tuesday, July 27, 2010

Delicious Chicken Empanadas

Those of you have visited Buenos Aires I think you all have tatsed Empanadas. A delicious pastry stuffed with meat, olives, ham, cheese, spinach, corn and even apples.I am sharing a very simple chicken empanadas recipe with you today hope you will like it.


Flour   3 cups (little more for kneading)
Salt      1 teaspoon
Cold water 1/2 cup
Egg  1
Egg white 1
Vinegar  1 teaspoon
Shortening  3 table spoon

For stuffing
Cooked  chicken finely diced  1/ 2 cup
Mexican blend  grated cheese  1/2 cup
Garlic clove  1 minced
Onion         1 finely chopped
Ground cumin  1/2 teaspoon
Raisin        1 table spoon
Salt and pepper to taste


Every empanadas recipe starts with the dough. To make the dough first take a bowl beat egg, egg white, water and vinegar together. Keep aside. Now in a separate bowl mix flour and salt. Cut the shortening into flour and mix with a pastry blender. Make a well in the flour and pour the liquid from the first bowl into it. Mix this wet and dry ingredients with a fork until it is stiff. turn the dough in a lightly floured surface and then knead it well until it is smooth. Wrap the whole dough in a plastic and refrigerator it for at least an hour but not more than 24 hour.
In the meantime mix all the ingredients that are for your stuffing.
Lightly flour the surface where you will roll out the dough.Place the dough and then roll the dough into 1/8 inch thick layer. Cut this into circles with a 3 inch cookie cutter. Clean the outer circle and place a spoon full of the stuffing mixture in circle.Now very carefully fold the dough with the stuffing into a semicircle and crimp the edges with a fork.If the edges won’t stick together you can dip the fork in water before crimping or use an egg wash to rub along the inside edge of the dough.The most easy one is use a empananda maker. Now you can fry this empanands in  vegetable oil at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. But I prefer that you placed the empanadas on a greased pan and take it to oven and cook it in moderate heat ( at about 375 degree Fahrenheit for 12 to 15 minutes) till this empanadas are crispy and slightly golden. Serve them on a plate with chimichurri sauce ( a mixture of parsley, peppers, onion, oregano, tomato, garlic, laurel, oil, vinegar, and red wine) and that’s it. Bon Appetite!

* Next time you visit Buenos Aires you can drop to La Continental for some delicious empanadas they are the chart topper. And if you get some more new delicious idea don’t miss to share with us!




Angie's Recipes said...

Haven't had enpanadas for a while ... yours looks so delectable!

Mother Rimmy said...

We had these when we visited my daughter in Chile. Chileans put half a hard boiled egg and a single raisin in their version. It was really great! Great picture too. It really does your empanadas justice.

Foodessa said...

Sutapa...these look so appetizing.
To be quite honest...I don't think I've ever had authentic empanadas before. I think I've probably had a sweet version of what you made.
Love the ingredients.

Thanks for sharing and flavourful wishes,

Mary said...

These really do look wonderful. I love empanadas and wish my waistline would allow me to have them more often. I love your version. I hope you are having a wonderful day. Blessings...Mary

Sook said...

Oh empanadas sound so good right now! Yummy!

Cinnamon Girl said...

Your empanadas are so delicious looking! I really love them but have never tried making them myself. So irresistible!

jameswilliams said...


Yummy! delicious looking! It was really great! Great picture too.
Thanks for sharing and flavorful wishes....