Venezuelan Spicy Chicken Empanadas

1:00:00

These empanadas are crispy on the outside, soft on the inside and a finger licking spicy chicken filling. This classic Venezuelan street food is great as a lunch snack and if made smaller perfect as canapes for any party. Plus they can be made one day in advance if you follow just a few simple steps I jot down below. They can also be made with vegetarian and vegan fillings they are super versatile!!

Tags VIEW MORE TAGS
Ingredients
- Serves 8 +
ADD TO SHOPPING LIST
1 teaspoon Ground Cumin
1 teaspoon Dried Oregano
1 teaspoon Garlic Powder
1 tablespoon Worcestershire Sauce
to taste Salt and Pepper
3 tablespoon Vegetable Oil
1 tablespoon Sriracha
to taste Harina P.a.n.® White Corn Meal
Directions HIDE IMAGES
STEP 1
So the first thing is to prepare the spicy chicken filling. In a bowl place the Chicken (250 gram) and add the Ground Cumin (1 teaspoon), Dried Oregano (1 teaspoon), Garlic Powder (1 teaspoon), Worcestershire Sauce (1 tablespoon), Salt and Pepper (to taste).
STEP 2
To a hot skillet add Vegetable Oil (3 tablespoon) add White Onion (1), Bell Pepper (1), and Garlic (2 clove) and leave to cook until they start to soften.
STEP 3
Once the veggies have started to soften add the mince chicken and cook stirring occasionally.
STEP 4
Then add the Canned Tomato Purée (1 tablespoon), Sriracha (1 tablespoon) and half a glass of water and leave to cook for about 20 minutes.
STEP 5
Once cooked add the meat to a bowl and leave to cool.
STEP 6
Then using some kitchen paper I like to clean the skillet to then use it for frying the empanadas.
STEP 7
While the chicken is cooling down lets prepare the dough using the Harina P.a.n.® White Corn Meal (to taste) following the package Instructions.
STEP 8
Place some cling film on a flat surface and spread over some vegetable oil, do the same to a plate. This will make it easier to lift the empanadas without sticking.
STEP 9
Then take a ball of dough, place it over the cling film and flatten it out until is 1/2cm thick. It helps to have a container with water to wet your fingers so the dough doesn’t stick.
STEP 10
Add 1.5 tbp of the chicken filling and fold using the cling film to help you. Using a soup bowl cut the edges of the empanada so it's sealed completely and leaves a nice border.
STEP 11
Remove the remaining of the dough and repeat the same process until you’ve used all of the dough. From this amount of dough you’ll get 9 large empanadas.
STEP 12
Then fry them on each side in a skillet with abundant hot vegetable oil they are until golden brown on each side.
STEP 13
Once cooked place them over some kitchen paper to absorb the extra oil and serve immediately!
Share Your Tips
You May Also Like
GET THE SIDECHEF APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT