Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!

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Recipe Summary test

prep:
35 mins
cook:
35 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 empanadas
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dough:
Filling:

Directions

Instructions Checklist
  • Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.

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  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.

  • Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.

  • Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

280 calories; protein 12.8g; carbohydrates 25.1g; fat 14g; cholesterol 29.5mg; sodium 859.9mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
05/15/2021
This dough is not right. It turned out but it's more like a heavy biscuit dough despite two different leavening agents or perhaps because of them but I suspect the problem is the oil. I expect flakiness from empanada dough. The filling is just meh, certainly not the bang I would expect for the time involved which is NOT a prep time of 35 minutes unless you wield a Gordon Ramsey professional cutting speed which I do not. Was it edible? Yes, which is why it gets two stars rather than one. Would I make it again? No. Also, I saw 5 stars when I decided to make it without checking the amount of reviews (1). Caveat emptor, I won't make that mistake again. Read More