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Chicken Empanadas
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Rating: 4.6/5 (5 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Spanish
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24

Amount Per Serving
Calories 138
% Daily Value**
Total Fat 6g
Saturated Fat 2g
Unsaturated Fat 1g
Cholesterol 33mg
Sodium 172mg
Total Carbohydrate 14g
Dietary Fiber 0g
Sugars 1g
Protein 6g
Vitamin A  2%Vitamin C  1%
Calcium  4%Iron  2%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Empanadas

Recipe Tags: Poultry Recipes

Date Added: November 06, 2017
I found Empanadas for the first time a year ago at a restaurant and ever since I have been in love. They are a great appetizer and a fun recipe to make.


1 Egg lightly beaten
1 Tablespoon Butter
1 Bay Leaf
2 Teaspoons Garlic chopped
1/2 Cup Onion Minced
3/4 Teaspoon Baking Powder
6 Tablespoons Lard
1 1/2 Teaspoons Salt coarse
1 Dash Hot Sauce
2 Teaspoons Fresh Parsley Finely chopped
1 Onion quartered
2 Tablespoons Green Onions Chopped (green part only)
2 Chicken Breasts boned and skinless
3 Cups Flour Plus 1 tablespoon
1 3/4 Cups Milk
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1. Preheat the fryer. Season the chicken with salt and pepper.

2. Place the chicken in a shallow saucepan, over medium heat. Add the onions and bay leaf.

3. Cover with water.

4. Bring the liquid to a boil, reduce the heat to medium low and simmer for about 15 minutes or until tender.

5. Remove and discard the liquid.

6. Cool the chicken.

7. In a small saute pan, over medium heat, melt 1 tablespoon of the butter.

8. Stir in 1 tablespoon of the flour and cook for 1 minute. Whisk in the 1 cup of the milk. Season with salt and pepper.

9. Cook until the mixture thickens, about 4 minutes. Remove from the heat and cool.

10. Dice the chicken into small pieces.

11. In a food processor, fitted with a metal blade, add the diced chicken, minced onions, garlic, green onions and parsley. Process until the mixture is mixed well.

12. Add enough of the milk sauce until the mixture is smooth and creamy. Season with hot sauce, salt and pepper. Set aside.

13. Sift the remaining 3 cups flour, salt, and baking powder into a mixing bowl.

14. Cut in the lard unit it resembles coarse meal.

15. In a small bowl, beat the egg with the remaining 3/4 cup milk.

16. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.

17. Divide the dough into 24 equal portions.

18. On a lightly floured surface, roll the dough pieces into thin rounds, about 3 inches in diameter.

19. Put about 1 tablespoon of the mixture in the center of each round, fold over and crimp the edges with a fork.

20. Heat the shortening a deep pot or an electric deep-fryer to 360 degrees F.

21. Fry the pies, 2 to 3 at a time, until golden brown.

22. Drain on paper towels and serve immediately.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, MSG, Poultry, Spring Onion, Garlic, Onion allergies.
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