Chicken empanadas

Chicken Empanadas – The Delight That Will Enchant Your Taste Buds

If you are looking for a savory and easy-to-make recipe, chicken empanadas are the perfect choice. These small stuffed pastries are ideal for a snack, an appetizer, or even to add a touch of refinement to a festive meal. The origins of empanadas are fascinating, with deep roots in the culinary traditions of various cultures, where the dough and filling intertwine to create an unforgettable culinary experience.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12 servings (depending on the size of the empanadas)

Ingredients:
- 400-500 g puff pastry (store-bought or homemade)
- 300 g poultry meat (chicken, turkey)
- 1 can of mushrooms (approximately 400 g)
- 4 cloves of garlic, finely chopped
- Olive oil (2-3 tablespoons)
- 100 g sausage (optional, for added flavor)
- Ketchup (to taste)
- Soy sauce (to taste)
- Balsamic vinegar (optional)
- Salt, pepper, nutmeg (to taste)
- Dried parsley, basil (optional)
- 1 egg (for brushing)
- Butter (for greasing molds)
- Flour (for dusting the work surface)
- Small molds for empanadas or a glass for cutting the dough

Preparation:

1. Preparing the dough:
If using store-bought dough, let it thaw according to the package instructions. If you prefer to make the dough at home, combine 500 g of flour, 240 g of cold butter cut into cubes, 200 ml of cold water, and a pinch of salt. Knead until you obtain a homogeneous mixture, then cover with a damp cloth and refrigerate for 1 hour. This step is essential to achieve a flaky and fluffy dough.

2. Preparing the filling:
In a skillet, add olive oil and sauté the chopped garlic over low heat until golden. Add the diced or shredded chicken, sliced sausage (if using), and drained and chopped mushrooms. Cook the mixture for 5-7 minutes until the meat is well cooked. Add ketchup, soy sauce, and balsamic vinegar to taste, then season with salt, pepper, nutmeg, parsley, and basil. Mix well and let the mixture cool.

3. Assembling the empanadas:
On a clean, floured surface, roll out the dough into thin sheets. You can use a rolling pin to achieve an even thickness. Use the empanada molds or a glass to cut out circles of dough. Place each circle in the greased molds, ensuring the dough covers the sides.

4. Filling:
Fill each mold with the meat mixture, being careful not to overfill, so you can close the empanada. Cover each empanada with another circle of dough, sealing them well. You can use a fork to create a pattern on the edges, adding an aesthetic detail and ensuring that the filling does not escape during baking.

5. Baking:
Preheat the oven to 180°C. Beat the egg and brush each empanada with a brush to achieve a golden and shiny crust. Place the empanadas on a baking sheet lined with parchment paper and bake for about 20 minutes or until golden.

6. Serving:
Once baked, let the empanadas cool slightly before serving. They can be served warm or cold, and for an even more savory experience, you can accompany them with a yogurt sauce or spicy salsa.

Practical tips:
- Puff pastry is easy to use and ensures a crispy texture. If you prefer a healthier option, you can use whole wheat dough.
- Add vegetables like bell peppers or carrots to the filling for an extra nutrient boost.
- If you have leftover filling, you can use it as a filling for sandwiches or toast.
- Empanadas can be frozen before baking. Place them on a tray and put them in the freezer. Once frozen, you can transfer them to a freezer bag and bake them directly from the freezer. Adjust the baking time by about 5-10 minutes.

Nutritional information (per empanada, approximately):
- Calories: 180-220 kcal
- Protein: 10 g
- Fat: 12 g
- Carbohydrates: 15 g
- Fiber: 1 g

Frequently asked questions:
1. Can I use other types of meat?
Yes, you can experiment with pork, beef, or even vegetarian options with cheese and vegetables.

2. How can I make empanadas healthier?
Use whole wheat dough, reduce the amount of fat, and opt for fillings with fresh vegetables.

3. How long can I keep empanadas?
Baked empanadas can be kept in the refrigerator for 3-4 days. If frozen, they can last up to 3 months.

Try this chicken empanada recipe and let yourself be carried away by the delicious flavors! With each bite, you will discover a perfect combination of textures and tastes that will bring a smile to your face. Enjoy your meal!

 Ingredients: 400-500g of store-bought puff pastry or homemade dough, about 300g of poultry meat, 1 can of mushrooms, 4 cloves of garlic, olive oil, 100g of sausage, ketchup, soy sauce, and balsamic vinegar optional, salt, pepper, nutmeg, dried parsley, basil... 1 egg for brushing, butter, and baking paper, small molds.