Empanadas De Pollo Recipe Kit Recipe

Name: Empanadas De Pollo Recipe Kit
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 100 g Coriander Leaves; 100 g Garlic; 500 g Chicken Thigh Boneless; 500 g Onion; 6 pcs White Eggs; 100 g Unsalted Butter; 200 g Table Salt; 500 g Wheat Flour / Maida; 50 g Cumin Powder; 55 g Paprika Powder; 500 Ml Champion Oil

Mexican cuisine · 743 calories

About this recipe

Experience the authentic flavors of Latin America with our Empanadas de Pollo Recipe Kit! This kit includes all the ingredients you need to make delicious, flaky empanadas filled with a savory chicken mixture seasoned with paprika, cumin, and fresh cilantro. Perfect for a hearty snack or a main dish, these empanadas are baked to golden perfection. Easy-to-follow instructions ensure a hassle-free cooking experience. Order now on the AnyFeast app or website and bring a taste of Latin America to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

100 g Coriander Leaves
100 g Garlic
500 g Chicken Thigh Boneless
500 g Onion
6 pcs White Eggs
100 g Unsalted Butter
200 g Table Salt
500 g Wheat Flour / Maida
50 g Cumin Powder
55 g Paprika Powder
500 Ml Champion Oil

Instructions

1. Preheat the oven to 200°C (392°F).
2. In a large skillet, heat 2 tablespoons of oil over medium heat. Add 1 finely chopped onion and sauté until translucent.
3. Add 2 minced garlic cloves and cook for another minute.
4. Incorporate 500g of shredded cooked chicken, 1 teaspoon of paprika, 1 teaspoon of cumin, and salt to taste. Mix well and cook for 5 minutes.
5. Remove the skillet from heat and stir in 2 tablespoons of chopped fresh cilantro. Let the filling cool.
6. In a large bowl, combine 500g of all-purpose flour, 1 teaspoon of salt, and 100g of cold butter. Mix until the mixture resembles breadcrumbs.
7. Gradually add 150ml of cold water, mixing until a dough forms. Knead the dough for 5 minutes until smooth.
8. Roll out the dough on a floured surface to a thickness of about 3mm. Cut out circles of 10cm diameter using a cookie cutter or a glass.
9. Place a tablespoon of the chicken filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges to seal.
10. Crimp the edges with a fork to ensure they are well sealed.
11. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
12. Bake in the preheated oven for 20-25 minutes, or until golden brown.
13. Remove from the oven and let cool slightly before serving.