Chicken Empanadas Colombia Empanadas De Pollo

Savor the bold and comforting flavors of Columbia with these Chicken Empanadas, known as Empanadas de Pollo. Featuring a golden, flaky crust made from a blend of all-purpose flour and cornmeal with a hint of turmeric for a vibrant hue, these hand-held delights are filled with a satisfying mixture of shredded chicken, creamy potatoes, sautéed onions, garlic, and a touch of cilantro for freshness. Carefully folded and fried to crispy perfection, these empanadas boast a mouthwatering combination of textures and spices. Perfect as an appetizer, snack, or party favorite, serve them warm with classic Colombian ají sauce or your dip of choice to complete the irresistible experience. Whether you're exploring traditional Colombian cuisine or impressing guests at your next gathering, these empanadas will quickly become a go-to option.

Nutriscore Rating: 58/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 1 cup Cornmeal
• 1 teaspoon Salt
• 0.5 teaspoon Ground turmeric
• 4 tablespoons Unsalted butter
• 0.75 cup Warm water
• 1 pound Boneless, skinless chicken breast
• 2 medium Potatoes
• 1 small White onion
• 2 cloves Garlic cloves
• 2 tablespoons Tomato paste
• 1 teaspoon Ground cumin
• 4 cups Vegetable oil (for frying)
• 2 teaspoons Salt (for filling)
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh cilantro

Directions

Step 1

In a large bowl, mix the all-purpose flour, cornmeal, salt, and ground turmeric.

Step 2

Add the unsalted butter to the dry ingredients and use your fingers to incorporate it until the mixture resembles coarse crumbs.

Step 3

Gradually add the warm water, mixing until a soft and pliable dough forms. Cover with a damp towel and let it rest for 20 minutes.

Step 4

While the dough is resting, place the chicken breast in a pot of boiling water and cook until fully cooked, about 15 minutes. Remove and shred the chicken using two forks.

Step 5

Peel and dice the potatoes. Boil them in salted water until soft, about 10 minutes. Drain and mash lightly, leaving some texture.

Step 6

In a skillet, heat 2 tablespoons of vegetable oil and sauté the diced onion and minced garlic until fragrant and translucent, about 3 minutes.

Step 7

Add the shredded chicken, mashed potatoes, tomato paste, ground cumin, salt, black pepper, and cilantro to the skillet. Stir well to combine and cook for another 5 minutes. Set the filling aside to cool.

Step 8

Divide the dough into 12 equal portions and roll each into a ball. On a floured surface, flatten each ball into a circular disc about 6 inches in diameter.

Step 9

Place 2 tablespoons of the chicken filling onto one side of the dough circle. Fold the dough over the filling to form a half-moon shape and press the edges firmly to seal. Use a fork to crimp the edges for extra security.

Step 10

In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C). Fry the empanadas in batches until golden and crispy, about 3-4 minutes per side.

Step 11

Transfer the fried empanadas to a paper towel-lined plate to drain excess oil.

Step 12

Serve the empanadas warm with your favorite dipping sauce, such as ají or salsa.

Nutrition Facts

Serving size	(2608.0g)

Amount per serving	% Daily Value*
Calories	11330.4

Total Fat 1021.8g	0%
Saturated Fat 169.3g	0%
Polyunsaturated Fat g
Cholesterol 509.6mg	0%
Sodium 7193.6mg	0%
Total Carbohydrate 444.0g	0%
Dietary Fiber 33.6g	0%
Total Sugars 13.6g
Protein 193.3g	0%

Vitamin D 22.7IU	0%
Calcium 225.0mg	0%
Iron 28.8mg	0%
Potassium 4406.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.3%

Protein: 6.6%

Carbs: 15.1%