Crispy Chicken Empanada
Crispy Chicken Empanada
Ingredients
For the Dough
- 4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 55 grams shortening
- 55 grams margarine
- 1 cup cold water
For the Filling
- 2 cups chicken filling, creamy, with diced chicken, carrots, and other vegetables
For Frying
- 4 cups deep frying oil, as needed for deep frying
Instructions
- 1
In a large bowl, combine the 4 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Whisk the dry ingredients well to ensure they are evenly distributed.
⏱️ 3 min
- 2
Add 55 grams of shortening and 55 grams of margarine to the flour mixture. Using your hands, mix everything until the mixture resembles sand or breadcrumbs. Ensure the fats are well incorporated into the flour.
⏱️ 7 min
- 3
Gradually add 1 cup of cold water to the mixture while gathering it. Continue mixing by hand just until the mixture comes together to form a cohesive dough. Be careful not to overmix.
⏱️ 5 min
- 4
Cover the dough with plastic wrap or a clean kitchen towel and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to work with.
⏱️ 5 min
- 5
After resting, divide the dough into approximately 30-gram portions. This recipe should yield about 18-20 empanadas.
⏱️ 5 min
- 6
Take one portion of dough and, on a lightly floured surface, flatten it using a rolling pin into a circular shape, about 4-5 inches in diameter.
⏱️ 10 min
- 7
Place a spoonful (about 1 1/2 to 2 tablespoons) of the creamy chicken filling onto one half of the flattened dough circle.
⏱️ 5 min
- 8
Gently fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp the edges using a fork or by hand to create a decorative and secure seal. Repeat with the remaining dough and filling.
⏱️ 15 min
- 9
Heat deep frying oil in a pot or deep fryer to approximately 350°F (175°C). Ensure there is enough oil to submerge the empanadas.
⏱️ 5 min•🌡️ 350
- 10
Carefully place 2-3 formed empanadas into the hot oil, being careful not to overcrowd the pot. Deep fry the empanadas, turning occasionally, until they turn golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350
- 11
Remove the fried empanadas from the oil using a slotted spoon or tongs and place them on a tray lined with paper towels to drain any excess oil.
⏱️ 2 min
- 12
Serve the crispy chicken empanadas warm. They are perfect for merienda or as a snack.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Empanada
For the Dough
- 4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 55 grams shortening
- 55 grams margarine
- 1 cup cold water
For the Filling
- 2 cups chicken filling, creamy, with diced chicken, carrots, and other vegetables
For Frying
- 4 cups deep frying oil, as needed for deep frying
Instructions
- 1
In a large bowl, combine the 4 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Whisk the dry ingredients well to ensure they are evenly distributed.
⏱️ 3 min - 2
Add 55 grams of shortening and 55 grams of margarine to the flour mixture. Using your hands, mix everything until the mixture resembles sand or breadcrumbs. Ensure the fats are well incorporated into the flour.
⏱️ 7 min - 3
Gradually add 1 cup of cold water to the mixture while gathering it. Continue mixing by hand just until the mixture comes together to form a cohesive dough. Be careful not to overmix.
⏱️ 5 min - 4
Cover the dough with plastic wrap or a clean kitchen towel and let it rest at room temperature for 30 minutes. This allows the gluten to relax, making the dough easier to work with.
⏱️ 5 min - 5
After resting, divide the dough into approximately 30-gram portions. This recipe should yield about 18-20 empanadas.
⏱️ 5 min - 6
Take one portion of dough and, on a lightly floured surface, flatten it using a rolling pin into a circular shape, about 4-5 inches in diameter.
⏱️ 10 min - 7
Place a spoonful (about 1 1/2 to 2 tablespoons) of the creamy chicken filling onto one half of the flattened dough circle.
⏱️ 5 min - 8
Gently fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp the edges using a fork or by hand to create a decorative and secure seal. Repeat with the remaining dough and filling.
⏱️ 15 min - 9
Heat deep frying oil in a pot or deep fryer to approximately 350°F (175°C). Ensure there is enough oil to submerge the empanadas.
⏱️ 5 min•🌡️ 350 - 10
Carefully place 2-3 formed empanadas into the hot oil, being careful not to overcrowd the pot. Deep fry the empanadas, turning occasionally, until they turn golden brown and crispy on all sides, about 3-5 minutes per batch.
⏱️ 10 min•🌡️ 350 - 11
Remove the fried empanadas from the oil using a slotted spoon or tongs and place them on a tray lined with paper towels to drain any excess oil.
⏱️ 2 min - 12
Serve the crispy chicken empanadas warm. They are perfect for merienda or as a snack.
⏱️ 1 min