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Empanadas de Pollo

Serves 12 Appetizer chicken, Appetizers

Empanadas de Pollo

Empanadas de Pollo offer a lighter twist on a beloved Argentinian classic, perfect for a mixed platter at any gathering. These savory pastries are filled with a delightful combination of shredded chicken, onions, and red peppers, making them a popular choice when variety is key. Their simplicity allows them to stand out, often disappearing first among their more robust counterparts.

Baked to a golden perfection, the pastry should gently crackle with each bite, revealing a warm, savory filling that balances subtle sweetness from the onions with the mild heat of paprika. The empanadas are a comforting reminder of Argentina's culinary versatility, embodying the essence of a shared table.

Ingredients

  • 500 g (1.1 lb)empanada dough discs
  • 400 g (14 oz)cooked chicken, shredded
  • 2onions, diced
  • 1red pepper, diced
  • 1 tsppaprika
  • 2 tbspoil
  • 1egg — for brushing
  • to tastesalt

Method

  1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onions and red pepper to the skillet. Stir occasionally and cook until the onions become translucent and the peppers soften, releasing a sweet aroma, about 5-7 minutes.
  2. Add the shredded chicken to the skillet, followed by 1 teaspoon of paprika and salt to taste. Stir well to combine all the ingredients, ensuring the chicken is evenly coated with the spices. Cook for another 2-3 minutes until the mixture is heated through and the paprika releases its fragrance.
  3. Remove the skillet from heat and allow the chicken mixture to cool slightly. This cooling step is important to prevent the dough from becoming soggy when filled.
  4. Lay out the empanada dough discs on a clean surface. Place a spoonful of the cooled chicken mixture in the center of each disc. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal.
  5. Crimp the edges of the empanadas by folding and pinching the dough, or use a fork to press down and create a decorative edge. This ensures the filling stays inside during baking.
  6. In a small bowl, beat the egg and use a pastry brush to lightly coat the tops of the empanadas with the egg wash. This will give them a beautiful golden color when baked.
  7. Preheat your oven to 200°C (400°F). Arrange the empanadas on a baking sheet lined with parchment paper, leaving some space between each one. Bake in the preheated oven for about 20 minutes, or until the empanadas are golden brown and the pastry is crisp.
  8. Remove the empanadas from the oven and let them cool slightly on a wire rack. Serve warm, allowing the flavors to meld and the pastry to have a satisfying crunch with each bite.