POTATO AND CHORIZO EMPANADAS
Provided by Tyler Florence
Categories appetizer
Time 4h15m
Yield 20 empanadas
Number Of Ingredients 19
Steps:
- Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
- Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
- Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
- Cilantro Cream
- 1 cup sour cream
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 lime, juiced Kosher salt and freshly ground black pepper
- In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
- Yield: 1 cup
AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)
My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!
Provided by NatalieC
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g
EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)
Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!
Provided by Fioa
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 21 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 1.6 g, Sodium 398.5 mg, Sugar 0.3 g
EMPANADAS DE POLLO (CHICKEN EMPANADAS)
These are delicious. Not very healthy but so tasty you won't mind indulging. The filling I use for these is #378725 .
Provided by cervantesbrandi
Categories Meat
Time 1h30m
Yield 60 empanadas
Number Of Ingredients 13
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!
Nutrition Facts : Calories 220.1, Fat 16.6, SaturatedFat 2.3, Cholesterol 6.2, Sodium 97.5, Carbohydrate 14.9, Fiber 1.8, Sugar 0.5, Protein 3.9
BEEF & CHORIZO EMPANADAS
Think of these beef and chorizo empanadas as a kind of South American pasty. They can be baked or fried and are tasty served with guacamole and sour cream
Provided by Tilly Amore
Categories Buffet, Lunch, Snack, Supper
Time 1h10m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
- Remove the chorizo from its casing and add to a mixing bowl with the mince, onion, coriander, parsley, paprika, cumin and chilli flakes. Mix everything together, then cook in a frying pan over a medium heat for 2 mins. Add the tomato purée and cook for a further 7-10 mins until everything is cooked through. Remove from the heat and allow to cool.
- Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
- Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.
Nutrition Facts : Calories 273 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
More about "empanadas de pollo con chorizo recipes"
CHORIZO EMPANADAS - GOYA FOODS
From goya.com
Servings 10Total Time 1 hr
EMPANADAS DE CHORIZO Y POLLO (CHICKEN AND CHORIZO ...
From canalcocina.es
Cuisine EstiloCategory Plato
EMPANADAS KETO DE CHORIZO Y CARNE MOLIDA - V&V SUPREMO ...
From vvsupremo.com
EMPANADAS DE POLLO Y CHORIZO | EMPANADA DE POLLO ...
From pinterest.com
EMPANADAS DE POLLO CON CHORIZO - MENU - ROSA MEXICANO ...
From yelp.com
EMPANADAS DE CHORIZO RECIPE – ANA QUINCOCES - SKINNY LATINA
From anaq.com
EMPANADAS WITH CHORIZO & POTATO RECIPE - EATINGWELL
From eatingwell.com
EMPANADAS DE POLLO: CHICKEN EMPANADAS RECIPE
From thespruceeats.com
EMPANADA DE POLLO CON CHORIZO, COSTILLA Y LOMO DE CERDO ...
From canalcocina.es
EMPANADAS DE POLLO CON CHORIZO - MENU - ROSA MEXICANO ...
From yelp.com
EMPANADAS DE CHORIZO - 52 RECETAS CASERAS- COOKPAD
From cookpad.com
TOTO'S PASTES - EMPANADAS - HOME
From facebook.com
EMPANADAS DE POLLO O PAVO – RECETAS EN ESPAñOL - LAYLITA.COM
From laylita.com
RECETA DE EMPANADILLAS DE POLLO - RECETAS DE RECHUPETE
From recetasderechupete.com
EMPANADAS DE CHOCLO Y POLLO | RECETA SENCILLA
From recetatop.com
EMPANADAS DE CHORIZO Y QUESO (CHORIQUESO) - LAYLITA.COM
From laylita.com
EMPANADAS CON CHORIZO Y CARNE MOLIDA - V&V SUPREMO …
From vvsupremo.com
CHORIZO EMPANADA RECIPE - THE SPANISH CUISINE
From thespanishcuisine.com
EMPANADAS DE POLLO CON CHORIZO - MENU - ROSA MEXICANO ...
From yelp.com
EMPANADITAS CON PAPAS Y CHORIZO RECIPE | MYRECIPES
From myrecipes.com
55 RECETAS MUY RICAS DE EMPANADAS DE CHORIZO COMPARTIDAS ...
From cookpad.com
EMPANADAS DE POLLO (CHICKEN EMPANADAS) - FLAVOR MOSAIC
From flavormosaic.com
MI POLLITO - EMPANADAS DE POLLO | FACEBOOK
From facebook.com
COSTA RICAN EMPANADAS - HISPANIC FOOD NETWORK
From hispanicfoodnetwork.com
CHORIZO EMPANADAS - BUNS IN MY OVEN
From bunsinmyoven.com
POTATO AND CHORIZO EMPANADAS - CHATELAINE
From chatelaine.com
ORDER CASA DE LAS EMPANADAS DELIVERY ONLINE | ORLANDO ...
From ubereats.com
10 BEST MEXICAN EMPANADAS RECIPES - YUMMLY
From yummly.com
EMPANADAS DE CHORIZO - 54 RECETAS CASERAS- COOKPAD
From cookpad.com
CHORIZO AND POTATO EMPANADAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN AND CHEESE EMPANADAS - EMPANADAS DE POLLO Y QUESO ...
From icuban.com
EMPANADAS VENEZOLANAS DE POLLO | LAYLITA.COM – RECETAS DE ...
From laylita.com
CHORIQUESO EMPANADAS - LAYLITA'S RECIPES
From laylita.com
EMPANADAS DE POLLO A LA PARMESANA - MY DOMINICAN KITCHEN
From micocinadominicana.com
MY COLOMBIAN COCINA - EMPANADAS DE POLLO
From mycolombiancocina.com
10 RECETAS MUY RICAS DE EMPANADA DE POLLO Y CHORIZO ...
From cookpad.com
EMPANADAS DE POLLO, CHORIZOS ARGENTINOS Y QUESO RECETA DE ...
From cookpad.com
RECETA DE EMPANADAS CON CHORIZO | QUERICAVIDA.COM
From quericavida.com
EMPANADAS DE POLLO CON CHORIZO - MENU - ROSA MEXICANO ...
From yelp.com
You'll also love