Get ready to embark on a culinary adventure with these irresistible Colombian Empanadas de Pollo! Bursting with flavor and filled with tender, shredded chicken, these golden pastries are the perfect combination of crispy and savory. Whether you're hosting a gathering or simply craving a delicious snack, this recipe is sure to impress your family and friends. With just a few simple ingredients and easy-to-follow steps, you'll be able to create a dish that not only satisfies your taste buds but also transports you to the vibrant streets of Colombia. Don't miss out on the chance to elevate your cooking game—let's dive into the world of empanadas!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Colombian
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup water
- 1 tsp salt
- 2 cups cooked shredded chicken
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1 tsp cumin
- 1/2 tsp black pepper
- Oil for frying
Instructions
- In a large mixing bowl, combine flour and salt. Cut cold butter into small pieces and work it into the flour mixture using your fingertips until it resembles coarse crumbs.
- Gradually add cold water and knead the dough until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
- In a separate skillet, sauté chopped onions and bell peppers until they become soft and translucent, about 5 minutes.
- Add shredded chicken to the skillet, then sprinkle cumin and black pepper. Mix thoroughly and cook for an additional 3-4 minutes. Remove from heat and let the filling cool completely.
- Roll out the dough on a floured surface to approximately 1/8 inch thickness. Use a round cookie cutter or small plate to cut out 4-inch circles.
- Place a spoonful of chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal edges by pressing with a fork.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully fry empanadas in batches until golden brown, about 3-4 minutes per side.
- Remove empanadas with a slotted spoon and drain on paper towels to remove excess oil. Let cool for a few minutes before serving.
Tips
- Chill Your Ingredients: For a flakier crust, ensure your butter is cold when mixing it into the flour. You can even chill your flour for 15 minutes before starting!
- Customize Your Filling: Feel free to experiment with the filling! Add spices like paprika or cayenne for an extra kick, or mix in vegetables like corn or peas for added texture.
- Seal it Right: Make sure to press the edges of the empanadas firmly to avoid any filling leaking out during frying. Using a fork to crimp the edges not only seals them but adds a decorative touch!
- Fry in Batches: Don’t overcrowd the frying pot. Frying in small batches ensures even cooking and prevents the oil temperature from dropping, which can result in soggy empanadas.
- Serve with Dipping Sauces: Elevate your empanadas by serving them with a variety of dipping sauces, such as a zesty salsa, creamy avocado sauce, or tangy chimichurri.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 15g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 45mg
