Chicken Empanadas

empanadas

Chicken Empanadas

Chicken Empanadas can be found in just about every Spanish speaking country. Empanadas are a baked or fried pastry stuffed with meats, vegetables or fruits. The word came from the Spanish word “empanar” which means bread. A dish that originated in Galicia, Spain and Portugal during the 1520 and was derived from the Arabic meat filled pies called samosa (similar to how Italian calzones was invented). This dish was brought over to Latin America and the Philippines by Spanish colonists and to Indonesia by the Portuguese hence its popularity in the region.

Initially, the filling ingredients for empanadas was composed of tuna, sardines or chorizo, and in Spain is still the primary filling, but each country had developed their own unique recipe according to the ingredients locally available to them. In Philippines empanadas usually contain minced or chopped beef or chicken, potatoes, onions, raisins, green peas and wrapped in semi-sweet dough.

This recipe is not mine but it was from my wife, she loves doing this before but lately I never saw her doing this one anymore so I had requested for one and here it is. I am glad I requested it as this was the best empanadas she made so far. A really good snack or meal which is easy to carry and consume, perfect for the lunch box or picnic basket

Ingredients (Empanadas Filling)

600g boneless chicken breast, cut into small cubes
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/2 cup raisins
1 white onion, finely chopped
4 cloves garlic, minced
2 tsp sugar
2 tbsp light soy sauce
1/4 cup water
salt
freshly ground black pepper
oil

Ingredients (Pastry)

3 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
6 tbsp cold water
225g buttter, sliced into small cubes
Ingredients (Egg Wash)
1 tbsp cream
1 egg yolk

Method (Filling)

1. In a pan add oil then sauté garlic and onions.
2. Add chicken then continue to stir fry until lightly brown.
3. Add potatoes, carrots, soy sauce, salt and freshly ground black pepper continue to stir fry for 2 minutes.
4. Add raisins, green peas and sugar continue to stir fry for 2 more minutes or until it runs dry.
5. Remove from pan, set it aside and let it cool.

Method (Dough)

1. In a mixing bowl, add flour, sugar, baking powder and salt.
2. Add butter in bowl (it should be cold), then start mixing the dough by hand; once it forms gradually add water.
3. Once dough is formed, pinch a small ball shaped piece and do it for the remaining dough. Set aside then chill for 30 minutes.

Method (Empanadas)

1. Using a rolling pin flatten each dough like small pizza then start placing chicken mixture in the middle. Fold the dough to form a half moon shape then press the edges to seal. Do these for the remaining dough then place on a lightly greased baking tray.
2. Mix egg wash ingredients together then brush it on the pastry.
3. Bake in a 200C preheated oven for 25 minutes.
4. Place in a wire rack to cool then serve.
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Tapas – Empanadillas Asturianas

empanadillas

Empanadillas - Cuban speciality

Asturias style pasties

Empanadillas can be found all over the Spanish Speaking world. Spain has a number of variations, while South American countries have their own different types. Argentina and Cuba are popular countries for a number of empanadillas.

Basically, the empanada is a little pasty, not unlike a Cornish Pasty, but with different ingredients. Whereas a Cornish pasty uses lamb, potato and swede for its filling, empanadas use Tuna, tomatoes, cured ham and other local ingredients.

This recipe comes from Asturias in the North of Spain and is based on Serrano ham, tomato and chorizo.

Ingredients:

100g cured ham (jamón serrano)
100g chorizo
1 hard-boiled egg
1 onion
Tomato Sauce
White wine
Olive Oil
Flour
Salt

Fry a few strips of lemon rind in half a glass of oil. Leave to cool before mixing with half a glass of white wine, add salt and whisk until milky. Add the flour gradually, stirring with a wooden spoon at first then kneading until the dough does not stick to your hands. Leave to stand in a cool place for two hours.

Meanwhile, prepare the filling: chop half an onion and fry in a little oil. When the onion begins to brown, add two or three tablespoons of tomato sauce. Dice the ham and add to the pan, stir briefly and remove from the heat.

Before making the empanadillas, chop the chorizo and hardboiled egg and add to the filling.

Once the dough has stood for two hours, use a rolling pin on a floured surface to produce fairly thin dough. Use a glass to cut circles into the dough. Place a little filling on each circle, and fold in half to form half-moons. Join the edges together by pressing down on each them with a fork, so that the filling does not ooze out. Fry the pasties in hot oil until golden brown.

If you live in Spain, then you will find empanada pastry ready made in the supermarkets. You will even find pastry circles in packs of 20 ready to make your empanadillas.


Recipes for empanadillas with Bill & Sheila