Quick Chicken Olive Empanadas Food

PERUVIAN CHICKEN AND OLIVE EMPANADAS

Steps:

• Put the wheat flour, salt, yeast, margarine and water in a bowl. Mix for 5 minutes making a soft dough and set aside.
• Heat the olive oil in in a saucepan and sauté the onions and garlic.
• Add the chicken, salt, pepper, the hot sauce, paprika, black olives and Worcestershire sauce.
• Cook for 10 minutes over medium-high heat and stir continuously.
• Roll the dough out flat and cut into small circles (you can either use a glass for this).
• Put the chicken mixture in the center of each circle of dough.
• Fold the dough around the chicken and seal the filling using a wet fork, pressing around the outer edge.
• Brush the dough of the empanadas with the egg white.
• Place the empanadas in a preheated 300º oven for 15 minutes until they are slightly golden brown.
• Let them cool for around 10 minutes before eating them.

CHICKEN AND OLIVE EMPANADAS WITH CHIMICHURRI SAUCE

Steps:

• For the chimichurri sauce: Combine the parsley, oregano, cilantro, garlic, crushed red pepper and 1 1/2 teaspoons salt in a food processor. Process until coarsely chopped. Add the vinegar and pulse to combine. Scrape the mixture into a bowl and whisk in the oil and 2 tablespoons water. Set aside at room temperature. (Can be made 1 day ahead and refrigerated; bring to room temperature before serving. Makes 1 cup.)
• For the filling: Put a rack in the upper third of the oven and preheat to 425 degrees F. Put the chicken thighs skin-side down in a large saucepan. Add the broth, parsley sprigs and bay leaf, turn the heat to medium-high and bring to a simmer. Cover, reduce the heat to low, and simmer until a meat thermometer inserted in a piece of chicken near the bone registers 150 degrees F, about 15 minutes. Transfer the chicken to a plate. When cool enough to handle, discard the skin and shred the meat into large pieces; you should have about 2 cups. Place in a medium bowl. Reserve 1/2 cup of the broth. (Strain and keep the rest to make delicious soup!).
• Wipe out the saucepan, heat it over medium heat and add the lard. Add the onion, season with salt and cook, stirring, until soft but not brown, about 4 minutes. Sprinkle with the cumin and crushed red pepper and cook, stirring, 30 seconds. Stir in the flour. Whisk in the 1/2 cup broth and let it bubble and thicken, stirring frequently, about 4 minutes. Pour the mixture over the chicken, add the olives and toss to combine. Taste and add salt if necessary-the filling should be aggressively seasoned, since it will be wrapped in the dough. Pop the chicken into the refrigerator just until cool, about 10 minutes.
• To make the empanadas: Place a small bowl of cool water by your work surface. Line a sheet pan with parchment paper. Working with 1 wrapper at a time and keeping the rest covered, brush a little water on one edge of the empanada wrapper. Put 2 tablespoons of filling in the center of the wrapper and fold in half. Use your finger to press out the air, making a border of about 1/2 inch around the filling. Press with a fork to seal the edges. Transfer to the prepared sheet pan. Repeat with the remaining wrappers and filling.
• Bake the empanadas until golden brown, about 15 minutes, rotating the baking sheet halfway through. Serve warm with the chimichurri sauce.

CHILEAN BEEF AND OLIVE EMPANADAS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef other into crumbles; do not drain. Stir in hard-boiled eggs, olives and spices; heat through. Remove from the heat., Brush beaten egg over edges of dough circles. Place 3 tablespoons filling on 1 side. Fold dough over filling. Crimp edges and press to seal. Place on parchment-lined baking sheets. Brush tops with remaining beaten egg. Refrigerate for 15 minutes., Bake until golden brown, 20-25 minutes; serve warm with salsa, if desired.

CHICKEN AND OLIVE EMPANADAS

Steps:

• 1. TO MAKE THE DOUGH: In a large bowl, combine the flour and salt. Add the butter. Using a pastry cutter, cut in the butter until the mixture resembles coarse meal with a few pea-sized pieces. In a glass measuring cup, whisk the ice water and egg yolk together. Tossing the flour mixture with a fork, gradually add the liquid just until the dough is completely moistened and holds together without crumbling when pressed between your fingers. Form the dough into a thick disk. Wrap in waxed paper and refrigerate for 30 minutes. (The dough can be prepared up to 1 day ahead. If the dough is very cold and hard, let stand at room temperature for 10 minutes before rolling out.) 2. TO MAKE THE FILLING: In a large skillet over medium-high heat, heat the oil. Add the onion and garlic and cook until softened, about 3 minutes. Add the chicken or turkey and cook, stirring often and breaking up the meat with the side of a spoon, until it loses its pink color and is cooked through, about 6 minutes. In a small bowl, dissolve the tomato paste in the sherry. Stir into the skillet with the oregano, paprika, salt, and pepper. Cook until the mixture looks somewhat dry, about 1 minute. Transfer to a medium bowl and stir in the olives, capers, and currants or raisins. Let cool completely. 3. Line 2 large baking sheets with waxed paper. Divide the dough into thirds. Keeping the remaining dough refrigerated, roll 1 piece at a time out on a lightly floured surface until 1 1/16 inch thick. Using a 3-inch round biscuit cutter, cut out rounds of the dough. Place 1 scant teaspoon of the cooled filling on the bottom half of each round. Brush the edges lightly with the yolk mixture, fold over to enclose the filling, and seal the edges by pressing with the tines of a fork. Place the empanadas on the prepared baking sheets and cover loosely with plastic wrap. Repeat with the remaining dough (gathering up the dough scraps and re-rolling as needed) and filling. Refrigerate the empanadas until ready to fry. (The empanadas can be prepared to this point up to 2 weeks ahead, covered tightly with plastic wrap and overwrapped with aluminum foil, and frozen. Thaw in the refrigerator overnight before deep-frying.) 4. Preheat the oven to 170°F. Line 2 baking sheets with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the empanadas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain and keep warm in the oven for up to 1 hour. (Or, let the empanadas cool. Cover and refrigerate for up to 8 hours. To reheat, bake in a preheated 350°F oven until heated through, about 10 minutes.) Serve the empanadas warm. NOTE: The fried empanadas can be made up to 2 weeks ahead and frozen. Place in a single layer on waxed paper-lined baking sheets. Cover tightly with plastic wrap and overwrap with aluminum foil. Thaw overnight in the refrigerator. To reheat, bake in a preheated 350°F oven until heated through, about 10 minutes.

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Steps:

• 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.
• 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.

CHICKEN EMPANADAS

Steps:

• FILLING:.
• Sift the flour into a bowl. Stir in the salt and the sugar.
• Blend the butter and shortening into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
• Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
• Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
• FILLING.
• Prepare empanada dough and chill.
• Poach the chicken: Place the chicken breasts in a pot with the bouillon and bay leaf, and cover with water or chicken broth.
• Bring to a boil, and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.
• Shred chicken into small pieces, and moisten with 1 or 2 tablespoons of the broth. Set aside.
• Heat oil in a skillet. Add chopped onions, paprika, cumin, chile powder, sugar, and salt and pepper to taste.
• Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and mixture is golden brown.
• Remove from heat and stir in the chicken. For best flavor, refrigerate filling until the next day.
• Stir chopped hard boiled egg and olives into filling mixture.
• Separate empanada dough into golf ball size pieces, and roll each one into a smooth ball. Let rest 5 minutes.
• Preheat oven to 220°C.
• On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.
• Spoon 2-3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.
• Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.
• Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. Place empanadas on a baking sheet.
• Mix egg yolk with water and brush mixture lightly over entire surface of each empanada.
• Bake for 15 to 20 minutes, until golden brown and slightly puffed.
• Serve warm or at room temperature.

CHICKEN EMPANADAS

Steps:

• Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
• On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
• Place approximately 2 tablespoons of chicken mixture in center of dough circles.
• Fold each circle in half and crimp edges with a fork.
• Place on a baking sheet and brush tops with egg yolks.
• Sprinkle top with mixed salt and chili powder.
• Bake 12-13 minutes at 400F degrees.
• Serve warm or at room temperature.
• Freezes well.

EASY CHICKEN EMPANADAS

Steps:

• Mix chicken with Mexican cheese blend, pimentos, green chiles, onion, mayonnaise, and jalapeno.
• Place about 1 tablespoon of the mixture into the center of each empanada disc. Run a wet finger around the rim of each disc. Fold into a half-moon shape and press edges together with a fork to seal well.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry 1 to 2 empanadas at a time in the hot oil until brown, 1 to 2 minutes per batch.

CHICKEN EMPANADAS

Steps:

• Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
• Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
• Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
• Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
• While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
• Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
• Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
• Roll each dough piece into an 8-inch circle.
• Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
• Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
• Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
• Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.