Chicken Empanadas

Popular in many Latin American Cuisines. These empanadas are versatile enough to be served as a delicious appetizer or main course. Topped with a dollop of crema, a sprinkle of scallions and for a little kick a good salsa is always and option.  

Prep:
35 minutes

Cook Time:
35 minutes

Total:
1 hr 10 minutes

Servings:
12 empanadas

Dough:
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil

Filling:
2 tablespoons vegetable oil
1 pound shredded, cooked chicken
½ medium onion, diced
½ green bell pepper, diced
⅛ cup chopped fresh cilantro
⅛ cup sliced green olives
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
1 tablespoon tomato paste
salt and ground black pepper to taste
1 cup vegetable oil for frying

Directions

Step 1
In a large bowl, Mix flour, salt, baking powder, and baking soda together. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, for about 3 minutes. Knead on a lightly floured surface for about 3 minutes. Wrap in plastic and set aside for 15 minutes.

Step 2
While the dough rest, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and sauté for about 2 minutes until heated. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, for about 10 minutes. Remove from heat and let cool.

Step 3
Divide empanada dough into 12 pieces. Each piece form into a 4-inch flat circle. In the center, place 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.

Step 4
Over medium heat In a frying pan, heat 1 cup oil. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.