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Servings:

Venezuelan Spicy Chicken Empanadas

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!!

Total Time

1hr

0.0

0 Ratings

Author: Mi Terruño Food

Servings:

Ingredients

•

9 oz

Chicken , minced

or Pork, Beef

•

1 tsp

Ground Cumin

•

1 tsp

Dried Oregano

•

1 tsp

Simply Organic Garlic Powder

•

1 Tbsp

Worcestershire Sauce

•

to taste

Salt

•

to taste

Ground Black Pepper

•

3 Tbsp

Vegetable Oil

•

Small White Onion , chopped

•

Bell Pepper , chopped

•

2 cloves

Garlic , chopped

•

1 Tbsp

Canned Tomato Purée

•

1 Tbsp

Sriracha

•

to taste

Harina P.a.n.® White Corn Meal

Cooking Instructions

So the first thing is to prepare the spicy chicken filling. In a bowl place the Chicken (9 oz) and add the Ground Cumin (1 tsp) , Dried Oregano (1 tsp) , Simply Organic Garlic Powder (1 tsp) , Worcestershire Sauce (1 Tbsp) , Salt (to taste) and Ground Black Pepper (to taste) .

To a hot skillet add Vegetable Oil (3 Tbsp) add White Onion (1) , Bell Pepper (1) , and Garlic (2 cloves) and leave to cook until they start to soften.

Once the veggies have started to soften add the mince chicken and cook stirring occasionally.

Then add the Canned Tomato Purée (1 Tbsp) , Sriracha (1 Tbsp) and half a glass of water and leave to cook for about 20 minutes.

Once cooked add the meat to a bowl and leave to cool.

Then using some kitchen paper I like to clean the skillet to then use it for frying the empanadas.

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.

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.

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.

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.

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.

12.

Then fry them on each side in a skillet with abundant hot vegetable oil they are until golden brown on each side.

13.

Once cooked place them over some kitchen paper to absorb the extra oil and serve immediately!

Author's Notes

Once the chicken is halfway cooked I like to break up the meat pieces with the spoon so the fillings end up with nice small pieces.

You can also make them canape size by using a drinking glass instead of a soup ball.

Carefully grab each empanada so it doesn’t break. Ideally, you want the dough to be slightly hard so it holds better the filling and handling.

Nutrition Per Serving

CALORIES

128

FAT

9.9 g

PROTEIN

6.4 g

CARBS

3.8 g