EMPANADAS DE POLLO Y QUESO
Las ricas empanadas de pollo y queso son sin duda el bocadillo más solicitado de la comida latina. Prepáralas para tu próxima reunión entre amigos.
Provided by My Food and Family
Categories Recetas de cena
Time 1h15m
Yield 6 porciones
Number Of Ingredients 9
Steps:
- Mezcla la harina, el polvo para hornear y la sal en un tazón mediano. Utiliza un mezclador de repostería (pastry blender) o 2 cuchillos para incorporar la manteca hasta que la mezcla parezca migas gruesas. Agrega poco a poco 1/4 taza de agua revolviéndola hasta que se forme una bola. Trabaja la masa en una superficie ligeramente enharinada durante 5 min. o hasta que esté suave y elástica. Envuélvela bien en envoltorio plástico; refrigérala mientras preparas el relleno para la empanada.
- Cocina el pollo, las cebollas y los pimientos en una sartén antiadherente a fuego medio-alto durante 5 min. o hasta que ya no esté rosado el pollo. Agrega la salsa; cocínala y revuélvela 2 min. Déjala enfriar por completo. Calienta el horno a 375ºF. Divide la masa en 6 pedazos. Estira cada pedazo en una superficie ligeramente enharinada hasta formar discos de 7 pulgs.; colócalos en una bandeja (charola) para hornear forrada con papel para hornear (parchment paper).
- Incorpora el queso a la mezcla de pollo; pon aproximadamente 1/2 taza de mezcla en la mitad de cada disco de masa. Bate el huevo con el resto del agua; úntaselo a los discos por los bordes. Dóblalos por la mitad para envolver el relleno. Ejerce un poco de presión sobre las empanadas para hacer que salga el exceso de aire; sella los bordes con un tenedor.
- Unta con una brocha el resto del huevo por encima. Hornea las empanadas de 18 a 20 min. o hasta que se doren bien.
Nutrition Facts : Calories 290, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EMPANADAS DE POLLO CON QUESO
Sorprende a tus invitados con estas ricas empanadas rellenas de pollo desmenuzado y cuatro tipos de queso. Se convertirá en la receta favorita de todos.
Provided by My Food and Family
Categories Recetas de cena
Time 40m
Yield 16 porciones
Number Of Ingredients 8
Steps:
- Calienta el horno a 375ºF.
- Mezcla los 4 primeros ingredientes. Bate bien el huevo con el agua con un batidor de varillas.
- Desenrolla la masa sobre una superficie ligeramente enharinada. Usa un rodillo para estirar cada base hasta formar círculos de 12 pulgs. Corta cada base en 8 círculos (4 pulgs.) con un cortador para panecillos, volviendo a enrollar la masa si fuera necesario. Colócalos en charolas (bandejas) para hornear cubiertas con papel para hornear (parchment paper).
- Pon 2 cdas. de mezcla de pollo al centro de cada círculo; barniza el borde con el huevo. Dobla los círculos de masa por la mitad. Presiónalos ligeramente para sacar el exceso de aire; sella los bordes con un tenedor. Barniza las empanadas con el huevo restante. Espolvoréalas con el chile en polvo.
- Hornéalas 15 min. o hasta que estén bien doraditas.
Nutrition Facts : Calories 190, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EMPANADAS DE POLLO (CHICKEN EMPANADAS)
Steps:
- Gather the ingredients.
- Place the flour in a medium bowl and stir in the salt and sugar.
- Add the chilled lard and butter, and with the help of 2 knives or a pastry cutter, cut the fats into the flour until you have a sandy mixture.
- In a small bowl, whisk the egg yolks with 3/4 of the cup of water.
- Stir 1/2 cup of the water-egg mixture into the flour, a little bit at a time, until the dough starts to come together.
- Knead the dough, adding more of the water-egg mixture as needed, until the dough is smooth. If the dough feels dry, add the remaining 1/4 cup of water 1 tablespoon at a time. The dough might feel shaggy but will be pliable yet firm once thoroughly chilled.
- Add an additional pinch of salt if you'd like savory crusts.
- Cover the dough with plastic wrap and refrigerate for 1 hour.
- When ready to use, the dough should be soft and smooth, not elastic. If you poke a hole in the dough with your finger, the indentation should remain.
- Gather the ingredients.
- Place the chicken in a medium saucepan. Crumble the bouillon on top and add the bay leaf. Cover with water and bring it to a boil.
- Once the liquid is boiling, lower to a simmer and cook until the chicken is cooked through, 15 to 20 minutes, Remove from heat and let the chicken breasts cool in the broth.
- Shred chicken into small pieces.
- Moisten the shredded chicken with 2 tablespoons of the cooking liquid. Set aside.
- Heat the oil in a large skillet on medium heat. Add the onions, paprika, cumin, chili powder, sugar, and salt and pepper. Stir to combine.
- Cook over low heat until the onions are soft and transparent, and the mixture has a lively orange color, 15 to 20 minutes. Taste and add more chili powder if desired.
- Remove the mixture from the heat and stir in the chicken. Let the filling cool for at least 30 minutes. Some cooks choose to refrigerate overnight, but as long as the filling is not too hot, you can proceed to finish the filling and assemble the empanadas.
- Add the hard-boiled eggs and olives to the filling.
- Mix the egg yolk with the water. Set aside.
- Divide the empanada dough into 10 to 15 golf ball-sized pieces. Roll each one into a smooth ball.
- Let the divided dough rest for 5 minutes.
- Meanwhile, position a rack in the center of the oven and heat to 425 F. On a lightly floured surface, roll each ball of dough into a circular shape of about 6 inches in diameter.
- Spoon 2 to 3 tablespoons of filling into the middle of the circle. You want a good amount of chicken but not enough to overfill the disc of dough.
- Lightly brush the edges of the dough along the bottom half of the circle with water.
- Fold the top half of the circle over the filling to form a semicircle. Firmly press the edges together to seal.
- Brush the pressed edge with water and fold the edge over itself, pinching and crimping as you go to make a braid-like effect.
- Place empanadas on a lightly oiled baking sheet. Brush each empanada with the egg yolk and water mixture.
- Bake for 15 to 20 minutes, until golden brown and slightly puffed. Serve warm or at room temperature.
Nutrition Facts : Calories 661 kcal, Carbohydrate 60 g, Cholesterol 231 mg, Fiber 3 g, Protein 20 g, SaturatedFat 12 g, Sodium 794 mg, Sugar 9 g, Fat 38 g, ServingSize 10 to 15 Empanadas, UnsaturatedFat 0 g
EMPANADAS CON QUESO
These present an absolutely addictive and intriguing blend of flavours! Unlikely sounding, but delicious! Cooking time includes chilling time. If you want to freeze them, freeze uncooked seperately the filling and pastry. When defrosting, you don't need to defrost the filling, but definitely defrost the pastry or you won't be able to fold it! You might like to have it already cut in circles before freezing for convenience. You might need to bake a little longer - I didn't, but I have a fan-forced oven.
Provided by melting pot
Categories Lunch/Snacks
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut in 1/2 pound butter to the flour to resemble breadcrumbs.
- Add egg and vinegar. Combine.
- Knead lightly for a couple of seconds before covering in cling wrap and refrigerating for 1/2 hours.
- Meanwhile, heat 2 tablespoons butter in a small saucepan. Saute the onion and spinach. Set aside to allow to cool, approx.20-25 minute.
- Normally I use this time now to grate the cheese and chop the hazelnuts. When the spinach is cool, mix with hazelnuts, raisins and cheese.
- Remove pastry from fridge. Using a 3 1/2 inch circle cutter, cut out circles. Place approximately 1 tablespoon in the middle of each circle, brush edges with egg wash and fold to enclose. Do not discard egg wash. Place on greased baking tray.
- Refrigerate for 30 minute.
- Preheat oven to 375 degrees F. Remove empanadas from fridge and brush egg wash lightly over the tops. Bake for about 25 min or until lightly golden.
Nutrition Facts : Calories 800.3, Fat 52.2, SaturatedFat 26.6, Cholesterol 166, Sodium 501.7, Carbohydrate 64.1, Fiber 5, Sugar 12.7, Protein 22.7
EMPANADAS CON QUESO
These are so yummy! This is supposed to serve 4, but DH and I always wolf it all down and it's just the 2 of us!! Serve with rice and beans. There will be a lot of cheese sauce, which is a little more than you need to top empanadas...but we love it so much, we drizzle it all over our rice and beans and use it as dip for our tortilla chips!! I usually make the filling up ahead of time so it goes faster for me. Note: The original recipe calls for you to make eight 4.5" circles out of both puff pastry sheets. I find it easier to just cut each pastry sheet into thirds (where it's been folded) and cut each third into thirds (each sheet gives you 9 squares, so 18 total). If you use circles, it will make 8 half moon shaped empanadas and if you use squares it will make 18 triangle shaped empanadas. I think it's so much faster to cut squares. Enjoy!
Provided by KPD123
Categories Savory Pies
Time 40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Toss meat with cajun spices, oregano, cumin, salt and black pepper. Set aside.
- In a medium skillet, saute onions, peppers and garlic in oil until soft. Add seasoned steak and saute until cooked through.
- In a small bowl, combine salsa, broth, and tomato paste. Pour over filling mixture in skillet, simmering for a minute or until slightly thickened.
- Add cheese to filling, then transfer filling mixture to a bowl and chill in the fridge while you get to work on cutting the puff pastry.
- Cut 18 squares from pastry sheets (you'll get 9 squares out of each sheet by cutting it into thirds at the two creases and cutting each strip into three squares). At this point, I like to sprinkle a little flour on each square and make them a bit bigger using a rolling pin.
- Retreive filling from fridge and spoon 1 or 2 tablespoons of filling onto each square or circle. Moisten the edges with water and fold over meat mixture, creating a triangle. Make sure to stuff all the filling in and press the edges together well with your fingers. Then seal the dough by pressing down on the edges with a fork. Repeat with remaining filling and pastry.
- Place empanadas on a baking sheet coated with nonstick cooking spray. Brush each empanada with melted butter and pierce the top with a fork to vent steam. Bake at 400 degrees for 15-20 minutes or until golden brown.
- While empanadas are baking, melt butter in a small saucepan over medium heat. Wisk in flour and cook for about 1 minute. Wisk in milk gradually until incorporated. Gradually stir in cheese until melted and thickened. Season with cumin, salt and pepper to taste. Drizzle over empanadas.
Nutrition Facts : Calories 1279.9, Fat 98.2, SaturatedFat 38.3, Cholesterol 135.5, Sodium 1063.9, Carbohydrate 64.1, Fiber 2.8, Sugar 2.9, Protein 36.3
EMPANADAS FRITAS DE QUESO
These empanadas use queso chanco, but a good substitute is a mixture of Swiss and Havarti. I usually bake mine, but they are really good fried. I serve these with a chile-Chile sauce.
Provided by damasio
Categories Appetizers and Snacks Pastries
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg.
- Bake in preheated oven until golden-brown, about 20 minutes.
- Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 39 g, Cholesterol 57.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 14.8 g, SaturatedFat 7.5 g, Sodium 286.7 mg, Sugar 2 g
EMPANADAS DE POLLO Y QUESO
Las ricas empanadas de pollo y queso son sin duda el bocadillo más solicitado de la comida latina. Prepáralas para tu próxima reunión entre amigos.
Provided by My Food and Family
Time 1h15m
Yield 6 porciones
Number Of Ingredients 9
Steps:
- Mezcla la harina, el polvo para hornear y la sal en un tazón mediano. Utiliza un mezclador de repostería (pastry blender) o 2 cuchillos para incorporar la manteca hasta que la mezcla parezca migas gruesas. Agrega poco a poco 1/4 taza de agua revolviéndola hasta que se forme una bola. Trabaja la masa en una superficie ligeramente enharinada durante 5 min. o hasta que esté suave y elástica. Envuélvela bien en envoltorio plástico; refrigérala mientras preparas el relleno para la empanada.
- Cocina el pollo, las cebollas y los pimientos en una sartén antiadherente a fuego medio-alto durante 5 min. o hasta que ya no esté rosado el pollo. Agrega la salsa; cocínala y revuélvela 2 min. Déjala enfriar por completo. Calienta el horno a 375ºF. Divide la masa en 6 pedazos. Estira cada pedazo en una superficie ligeramente enharinada hasta formar discos de 7 pulgs.; colócalos en una bandeja (charola) para hornear forrada con papel para hornear (parchment paper).
- Incorpora el queso a la mezcla de pollo; pon aproximadamente 1/2 taza de mezcla en la mitad de cada disco de masa. Bate el huevo con el resto del agua; úntaselo a los discos por los bordes. Dóblalos por la mitad para envolver el relleno. Ejerce un poco de presión sobre las empanadas para hacer que salga el exceso de aire; sella los bordes con un tenedor.
- Unta con una brocha el resto del huevo por encima. Hornea las empanadas de 18 a 20 min. o hasta que se doren bien.
Nutrition Facts : Calories 290, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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