Oh my, oh my, the empanadas con pollo is such a great Argentine recipe! We love to make them on the weekend when we have some more time on our hands, but we suggest making more and freeze them for some busy weekday nights.
So you can keep them in the freezer for about 3 months and just take them out and put them in a hot oven. It is true it takes some time to make these delicious things, but once they are made, you just need a pre-heated oven, that’s it!
As you might have already seen in our recipes, there is another empanada recipe with a beef filling that you can find HERE. The key is to make the dough, the filling afterwards can be anything you can think of!
First you will start with the dough, you can freeze it too without any filling and use it next time, if you don’t want to make them all at the same time. This is a recipe we got from the Francis Mallmann cookbook Siete Fuegos and it is absolutely perfect! The original recipe calls for pork fat, but we substitute it with butter.
- Rolling Pin
- Round cutting instrument from the empanadas
- 30 g butter unsalted
- 250 ml water
- 15 g salt
- 450 g flour white
- In a small pot, put the water, salt and butter and put it on a medium heat. Cook until the butter and the salt have melted completely. Cool to room temperature.
- Once the butter and salt water has cooled, incorporate the liquid into the flour. Use a bigger bowl and mix by hand, or if you have a kitchen robot, like Kitchenaid, it will be quicker and easier. Work the dough until smooth, for about 15min.
- Roll out the dough in 3mm thickness.
- Use a round shaped object, like a lid of about 12 cm in diameter, but it can be slightly smaller or slightly bigger.
- Cut out the round shapes in the dough.
- But the round dough pieces stacked on top of each other with some baking paper in between, so they don't stick together.
- Leave in the fridge for at least 30min before filling and cooking.
Once the dough is done, you can go ahead and make the filling. You will need to boil a chicken before, and you will use some of the stock for the filling, but it is excellent to use in the next days for other dishes, like soup or a fantastic risotto!
Empanadas con pollo
- Big pot
- Frying pan
Boiled chicken and stock
- 500 g chicken A small poussin or half a chicken
- 1 carrot
- 1 onion
- 1 leak
- 1 celery stick
Chicken filling with tomatoes
- 1 tomato chopped
- 1/2 onion chopped
- 3 cloves garlic chopped
- 1 tbsp tomato paste
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp ají or other chilli pepper
- 1/2 tbsp coriander ground
- 1/2 tbsp cumin ground
- 1 tsp smoked paprika
- 100 ml chicken stock pre-cooked
- deboned chicken pre-cooked
- 1 tbsp olive oil extra virgin
The boiled chicken and stock
- Make the chicken stock by putting all the stock ingredients in a pot, pour water until everything is covered and cook on a medium high heat for 45 min until the chicken is completely soft. Once cooked, take the chicken out, cool and shred in small pieces by hand taking out the bones.
The chicken and tomato filling
- In a sauce pan pre heat some olive oil and toss in chopped garlic and onion, sauté on a medium low heat for 5 min, don't burn them. Add the chopped tomato, cook for 2 min. Add the tomato paste and the spices, salt and sugar. Cook for 5min, add the shredded chicken and 100g of the stock and sauté until the liquid has almost completely evaporated. The final filling has to be a bit moist, not too dry but not too liquid.
- Cool the filling to room temperature before filling the empanada dough.
- Take a tablespoon of the filling, place it in the dough and close it carefully. Be sure to close it well, so the filling doesn't fall out afterwards. You can see how to close and fold in the video below.
- Once all the empanadas are closed, put them on a tray with some baking paper so they don't stick and leave them in the fridge for at least 30min, so they cool completely. This will help with the cooking process.
- Pre-heat the oven to 220C degrees and make sure it is very hot before putting in the empanadas. Cook for about 20min until golden brown outside. Wait for 20min after cooking until they are slightly cooler.