Empanadas de Pollo (Bolivian Fried Chicken Empanadas)
User Reviews
5
2 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
1 hr
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Total Time
1 hr 40 mins
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Servings
18 people
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Cuisine
South American, Bolivian
Empanadas de Pollo (Bolivian Fried Chicken Empanadas)
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With a crispy-sweet crust and a juicy chicken filling, these Bolivian empanadas are served as a mid-morning or afternoon snack. Yield: 18 (6 inch) empanadasNote: The filling for these empanadas needs to cool before filling the dough. The filling can also be made ahead of time and stored in the refrigerator for a day or two.
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Ingredients
Filling:
- 1.7 lb (666g) chicken breast
- 2 medium potato diced (about 1lb/500g
- 2 tablespoon vegetable oil
- 1 onion minced
- 2 cloves garlic minced
- 4 tablespoon chopped parsley fresh
- 1 green bell pepper diced
- 1 ½ tablespoon oregano
- ¼ teaspoon cumin
- ½ teaspoon black pepper ground
- 2 teaspoons salt
- 2 teaspoons cayenne pepper (if desired)
- 3 egg diced, hard boiled
- ½ cup chopped green olives
- ½ cup raisins
- 2 cups chicken broth
- 1 tablespoon all-purpose flour unbleached
Dough:
- 8 cups (1kg) all-purpose flour unbleached
- 1 cup (226g) butter softened, or lard
- ¾ cup (150g) sugar
- 1 teaspoon salt
- 1 ¾ cup water
- 6 cups vegetable oil (for frying)
Instructions
For The Chicken Filling
- In a big saucepan add chicken breast and enough water to cover the chicken. Cook until chicken is tender. Let it cool enough to handle and shred it. Reserve 2 cups of the broth.
- Add potatoes and water to a medium saucepan and cook until tender when pierced with a fork. Drain the potatoes and set aside.
- In a large saucepan, add 2 tablespoons of oil and sauté onions, garlic, parsley, and green peppers over high heat for about 2 minutes.
- Add the reserved broth (2 cups), shredded chicken, potatoes, oregano, cumin, salt, pepper, cayenne pepper, and green olives. Bring to a simmer and sprinkle 1 tablespoon of flour, stirring constantly. Cook for 3 minutes on medium heat. Remove from heat and add raisins and diced eggs. Give it a gentle stir.
- Refrigerate until cooled completely, about 4 hours or overnight.
For The Empanada Dough
- In a big bowl, add flour, butter, sugar and salt. Using your fingers or a pastry blender, mix until crumbly.
- Add water and mix until the dough comes together. Keep the dough in a zip-lock bag for 10 minutes.
- Knead the dough until smooth.* Add 1 to 2 tablespoons of water if the dough seems dry. Let the dough rest in a zip-lock bag for 20 minutes.
- Divide the dough into 18 equal portions. Roll each portion into a ball. Let it rest in a zip-lock bag for 5 minutes.
Assembling Empanadas
- Roll and assemble one empanada at a time.
- Using a rolling pin, roll balls into a circle, 6 inches in diameter.
- Hold the empanada disk in the palm of your hand and place 1/4 cup of chilled filling. Making sure the filling doesn’t touch the edges.
- Fold the dough in half over the filling. Pinch the edges together all the way around to seal the empanada.
- Starting at one corner, press the dough with your thumb and index finger, fold the corner over the edge making a triangle and press again. Continue all the way around.
- Using a wok, heat the oil on medium-low. About 320 F. Fry empanadas for 5 minutes (2.5 min. each side) 2 or 3 at a time.**
- Drain over paper towels.
- Serve hot.
Notes
- *The dough can be mixed and kneaded in a stand mixer with the dough hook attached.
- **These empanadas can also be baked at 400F for 20 minutes.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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