Empanaditas
User Reviews
5
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Prep Time
30 mins
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Cook Time
5 mins
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Total Time
35 mins
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Servings
30
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Calories
155 kcal
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Course
Appetizer
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Cuisine
Paraguayan
Empanaditas
Description
This recipe for Empanaditas includes preparing a creamy chicken filling in advance, which serves as the flavorful center. The dough combines all-purpose flour with masa harina, baking powder, salt, and melted unsalted butter, mixed with eggs and water to form a pliable dough. This dough is rested briefly before rolling out to approximately 1/16 inch thickness and cut into small 3-inch circles.
Each dough circle is filled with a measured portion of the creamy chicken filling. The edges are brushed with an egg wash and folded to form a half-moon shape. Seams are sealed firmly to prevent filling leakage during frying. The empanaditas are then fried in vegetable oil until golden and crisp on the outside.
The resulting empanaditas have tender, slightly flaky crusts with a rich, creamy chicken filling that delivers comforting savory flavors. They’re ideal as appetizers, snacks, or party food. The small size makes them convenient finger food.
These empanaditas can be stored in the refrigerator for up to 3 days cooked or frozen unbaked for up to 2 months. When freezing, freeze assembled but uncooked empanadas on a parchment-lined tray until solid then transfer to freezer bags. They should be fully thawed before frying. Ready-to-fry empanadas can also be refrigerated for 24 hours prior to cooking.
Ingredients
For the Creamy Chicken Filling:
- 1 Easy Make-Ahead Chicken Filling You’ll only need one batch for this recipe.
For the Dough:
- 191 g all-purpose flour
- 113 g masa harina
- 3-½ teaspoons baking powder
- 1 teaspoon kosher salt
- 113 g butter melted, unsalted
- 180 mL water , or as needed
- 2 egg large
- vegetable oil , as needed for frying
Instructions
Prepare the Filling:
- Use my Easy Make-Ahead Chicken Fillings (choose from the two variations). Prepare the chicken filling by cooking and cooling it.
Prepare the Dough:
- In a stand mixer with the dough hook attachment or a mixing bowl, blend the flour, masa harina, baking powder, and salt. Add the lard and mix on low speed or by hand until evenly moistened.
- In a small bowl, blend 120 mL water and 1 egg and add the mixture gradually to the dough, stirring with the dough hook as you work. Knead the dough until it is pliable, about 3 minutes. Cover and let the dough rest for 10 to 15 minutes.
- In the same small bowl, whisk together the remaining egg and 60 mL water to make an egg wash; set aside.
Assemble the Empanadas:
- Roll out the dough to a thickness of 1/16 in/1.50 mm and cut into circles 3 in/8 cm in diameter to make at least 30 circles. Place 14 g filling on each circle. Brush the edges with egg wash, fold in half, and seal the seams.
- Transfer to parchment-lined sheet pans, cover, and refrigerate until ready to fry the empanadas. (They may be refrigerated for up to 24 hours or frozen for up to 3 weeks.)
Fry the Empanadas:
- Heat the oil in a 2- quart heavy bottom pot to 350°F/177°C. Add the empanadas to the hot oil and fry, turning if necessary to brown both sides evenly, until golden brown and crisp, 4 to 5 minutes.
- Drain on absorbent paper towels and blot briefly. Serve while very hot with the salsa or pico de gallo.
Notes
- Cooked empanaditas can be refrigerated in an airtight container for up to 3 days and reheated in oven or microwave.
- Prepare empanaditas ahead by assembling and refrigerating for up to 24 hours before frying.
- Freeze uncooked empanaditas on a parchment sheet until solid, then transfer to bags; thaw fully before frying and freeze for up to 2 months.
User Reviews
Overall Rating
5
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