Chicken or turkey empanadas
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
30 mins
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Additional Time
30 mins
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Total Time
2 hrs
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Servings
12 to 15 chicken or turkey empanadas
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Cuisine
South American, International, Ecuadorian
Chicken or turkey empanadas
Description
The empanada filling features shredded chicken or turkey cooked gently with butter, sautéed onion, bell pepper, garlic, annatto, and cumin. Adding turkey gravy and balsamic vinegar provides moisture and a slight acidity, while fresh oregano adds herbal notes. After cooling, the filling is placed onto empanada dough discs, which are sealed using egg white as glue for a secure edge.
The empanadas are folded and shaped carefully, then chilled to help seal the dough before baking. The result is a handcrafted savory pastry with a tender, flavorful interior. Suggested dips include spicy mango cranberry sauce, tree tomato aji hot sauce, or a quick chimichurri variant to enhance the experience.
This recipe allows the use of store-bought or homemade medium-sized empanada discs, and the filling can be varied between chicken or turkey. The technique of brushing edges with egg white helps ensure the empanadas hold together during baking and ready to serve as a snack or meal component.
Ingredients
- 12-15 empanada discs using homemade dough (see recipe below) or store-bought empanada discs, medium sized
- 2 tbs butter
- ½ white onion sliced thinly
- ½ bell pepper sliced thinly
- 4 garlic crushed, cloves
- 2 tomato diced
- ½ tsp annatto ground; or achiote
- 1 tsp cumin ground
- 2 cups turkey or chicken, shredded
- 2 tbs turkey gravy can be replaced with a combination of broth and butter
- 2 tbs balsamic vinegar
- ½ tbs oregano fresh; can be replaced with 1 tsp dried oregano
- salt to taste
- 1 egg yolk and white separated
Suggested dipping sauces:
- cranberry sauce spicy mango
- Tree tomato aji hot sauce
- chimichurri sauce quick variant
Instructions
- Melt the butter in a medium size frying pan.
- Add the onions, tomatoes, bell pepper, garlic, achiote, and cumin. Cook for 10 minutes over medium low heat, stirring occasionally.
- Mix in the shredded turkey and stir well.
- Add the turkey gravy and balsamic vinegar; continue cooking over low heat for another 5 minutes.
- Let the turkey filling cool down, and then add in the chopped oregano.
- To assemble the empanadas spoon the turkey mixture on to the center of the each empanada disc.
- Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white acts as a natural “glue” that helps seal the empanada.
- Fold the empanada disc and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers. To seal the edges further you can use a fork to press down and finish sealing the empanadas.
- Let the empanadas rest in the refrigerator for at least 30 minutes or until ready to bake, this will help them seal better and prevent leaks.
- Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.
- Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden, exact time will depend on the size of the empanadas and your oven.
- Serve warm.
User Reviews
Overall Rating
4.9
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