Video:How to Make Chicken Empanadaswith Stephanie Gallagher
Discover how to make chicken empanadas from scratch. This chicken empanadas recipe is made with chicken, jalapeno peppers and cheese.See Transcript
Transcript:How to Make Chicken EmpanadasHi, I'm Stephanie Gallagher for About.com, and today, we're making chicken empanadas. Let's get started.
Ingredients for Chicken EmpanadasFor this recipe, you will need:
- 3 cups flour
- 1 tsp. salt
- 1 tsp. sugar
- 3 tbsp. shortening
- 2 egg yolks
- 1/2 to 3/4 cup cold water
- 2 cups cooked shredded chicken
- 1 jalapeno pepper, seeded and diced
- 3 cloves garlic, minced
- 2 tsp. onion powder - not onion salt
- 1 tsp. ground cumin
- 1 cup shredded Mexican cheese blend, or a combination of cheddar and Monterey Jack cheese
- About a quart of canola oil for frying
Dough for Chicken EmpanadasPlace the flour, salt and sugar in a mixing bowl. Whisk together, then add the shortening. Now use your hands, two knives or a pastry blender to cut the shortening into the flour mixture until the mixture becomes like coarse crumbs.
Beat the egg yolks, then beat them into the water, and add about 1/2 cup of the egg mixture to the flour, mixing until it forms a dough. Knead it a few times, and add more of the egg-and-water mixture if the dough is too dry. The dough should be a little shaggy, like this.
Now wrap the dough in plastic wrap, and refrigerate for 1 hour or as long as overnight.
Chicken Empanadas FillingFor the filling, place the chicken in a mixing bowl. Add the jalapeno peppers, the garlic, the onion powder, the cumin and the cheese. Season it with salt and pepper. Now mix it all together.
When the dough is ready, break off a ball about the size of an apricot. Roll it into a circle about 6 inches wide. Place two tablespoons of the filling in the center of the dough. Roll over, and secure it tightly, like this. You may want to use water to seal the empanadas.
Repeat with the remaining dough and filling to form about 10 empanadas.
Frying Chicken EmpanadasNow pour the oil into a heavy pot to a depth of 3 inches. When the oil reaches about 350 degrees, slide the empanadas in. Just cook 2 or 3 empanadas at a time, you don't want to overcrowd them.
Turn the empanadas with a spider, and when they float to the top and turn golden brown, remove them to a paper towel to drain.
And here are your chicken empanadas.
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