Minced Chicken Empanadas Andinas
These minced chicken empanadas are shaped in the Andean style, with a golden, baked crust wrapped around a well-seasoned chicken filling. Ready in around 30 minutes, they make a solid appetizer or a filling snack. The straightforward preparation keeps them accessible for any weeknight.
Equipment
- Rolling Pin
- Skillet
- Baking sheet
- Pastry Brush
- Sharp knife
Ingredients
Empanada Dough
- 1 package pre-made empanada pastry rounds 12 rounds, available in the frozen section
Filling
- 1 tablespoon olive oil extra virgin
- ½ cup onion finely chopped
- 1 pound minced chicken preferably organic
- 1 clove garlic minced
- ½ teaspoon ground cumin
- ¼ teaspoon ground paprika
- ¼ cup green olives chopped
- ¼ cup raisins
- 1 egg hard-boiled chopped
- 1 teaspoon salt to taste
- 1 egg beaten for egg wash
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent and fragrant.
- Add the minced chicken and cook until browned, breaking it up with a spoon. Stir in garlic, cumin, and paprika, cooking for another minute until aromatic.
- Stir in the chopped olives, raisins, and chopped hard-boiled egg. Season with salt to taste. Remove from heat and let cool slightly.
- Roll out each empanada pastry round gently if needed and place about a tablespoon of filling in the center of each.
- Fold the dough over to create a half-moon shape, pressing the edges together with a fork to seal them well.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to achieve a golden finish.
- Bake in the preheated oven for about 15-20 minutes, or until the empanadas are golden brown.
Notes
Lisa’s Tips
- For a vegetarian version, substitute minced chicken with finely chopped mushrooms and bell peppers.
- To ensure the dough doesn't crack, allow it to come to room temperature before assembling.
- Experiment with filling ingredients like sweet corn or cheese for added richness.
Serving Suggestions
- Arrange the empanadas attractively on a platter.
- Garnish with chopped cilantro or parsley for a fresh touch.
- These pair beautifully with a side of spicy chimichurri sauce or a crisp green salad.
Culinary Context
- The Andean region, known for its lush, varied landscapes, inspires its local cuisines, noted for ingredients like potatoes and corn.
- These empanadas symbolize the cross-cultural influences found in South American culinary traditions.
Nutrition
Calories: 918kcalCarbohydrates: 65gProtein: 29gFat: 61gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 34gTrans Fat: 0.1gCholesterol: 98mgSodium: 1091mgPotassium: 785mgFiber: 3gSugar: 2gVitamin A: 103IUVitamin C: 2mgCalcium: 35mgIron: 5mg
Tried this recipe?Rate this recipe !
