Chicken Empanadas Recipe
- 1 - 1/4 oz Pkg of double crust pastry
- 3 cups Finely chopped chicken
- 1 tbsp Olive oil
- 2 tbsp Minced garlic
- 1/4 cup Very finely minced onions
- 1/4 cup Minced tomatoes
- 1 cup Chopped hard-boiled eggs
- 1 cup Finely chopped sweet pickles
- 1 tsp Salt
- 1 tsp Freshly ground pepper
- Flatten the pastry dough and cut into 4-inch squares.
- Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the chicken is completely cooked.
- Drop in your eggs and pickles, blend them in thoroughly. Add salt and freshly ground pepper to taste.
- You may also want to include some hot peppers such as chipotle, or jalapenos.
- Leave your mixture to cool for 1/2 hour, then drop large spoonfuls onto the pastry squares, fold into a triangle, wet edges with water, and use a fork to seal them.
- Bake the empanadas on a cookie sheet for 30 minutes in an oven pre-heated at 400º
More info on Chicken Empanadas Recipe:
An empanada (Spanish), (Portuguese, also called pastel in Brazilian Portuguese) is a stuffed bread or pastry baked or fried in many countries in Southern Europe, Latin America/Mexico, the Southwestern United States, and parts of Southeast Asia. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread.
Empanadas are made by folding dough or bread around stuffing, which usually consists of a variety of meat, cheese, huitlacoche, vegetables or fruits, among others.
Empanadas trace their origins to Galicia, Portugal and Llión. They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food. In turn, empanadas and the similar calzones are both believed to be derived from the Indian meat-filled pies, samosas. All these pastries have common origins in India and the Middle East.
In Galicia and Portugal, an “empada” is prepared similarly to a large pie which is then cut in pieces, making it a portable and hearty meal for working people. The fillings of Galician and Portuguese empanadas usually include either tuna, sardines, or chorizo, but can instead contain cod or pork loin. The meat or fish is commonly in a tomato, garlic, and onion sauce inside the dough. Due to the Portuguese colonization of Brazil and a large number of Galician immigrants in Latin America, the empadas and empanadas gallegas has also became popular in those areas.
In Sardinia, the salad cake is named sa panada (meaning “meat ball cake”), or impadas.
The dish was carried to Brazil and Indonesia by Portuguese colonizers, where they remain very popular, and to the Hispanic America and Philippines by Spanish colonizers. Empanadas in Latin America, the Philippines, and Indonesia have various fillings, detailed below.