Chicken Baked Empanadas
Sometimes I use this filling in one large pie. But I prefer it in empanadas. This recipe is loosely based on the empanadas I ate while growing up in Buenos Aires.
#Argentine #Argentina #Argentinian #empanada #pocket #pastel #pastelito #baked #oven #chicken #appetizer #lunch #supper #dinner #finger #food #meal #olive #egg #pepper #cumin #paprika
Chicken Baked Empanadas
Sometimes I use this filling in one large pie. But I prefer it in empanadas. This recipe is loosely based on the empanadas I ate while growing up in Buenos Aires.
#Argentine #Argentina #Argentinian #empanada #pocket #pastel #pastelito #baked #oven #chicken #appetizer #lunch #supper #dinner #finger #food #meal #olive #egg #pepper #cumin #paprika
Cooking Instructions
- 1
Peel and slice onions.
- 2
Heat oil in a wide pot or pan. Add onions and dash of salt. Cook at medium low temperature, stirring occasionally until caramelized (approx. 45 minutes). Transfer to a large bowl and let it cool completely.
- 3
Meanwhile hard-boil 2 eggs, peel and dice. Set aside in the refrigerator.
- 4
- 5
Once onions are cool, add spices and 1/2 teaspoon salt. Mix.
- 6
Add diced eggs, diced pepper and shredded chicken and mix. Cover and refrigerate for at least three hours.
- 7
Preheat oven at 450 degrees F.
- 8
Place a disc on one hand. Put approx. two spoonfuls of filling plus a green olive in the center of the disc. Moisten half the edge of the disc with egg wash.
- 9
Seal and press. Moisten the upper edge and sealed turning upwards with thumb in the pattern shown below. Place on sheet with parchment paper.
- 10
Paint with egg wash. Pierce a couple of holes on the top of each empanada. Bake for 10 minutes. Let them rest for 10 minutes before eating.
- 11
Note: baked and cooled empanadas can be wrapped in plastic and frozen. To reheat place frozen empanadas on a tray in a preheated 450F oven for 10 minutes. Let rest for a couple of minutes before eating.
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Comments (5)
Where might I look and possibly find, if it’s a specific item? Thanks