Perdue
Chicken Empanadas
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Chicken Empanadas

Chicken Empanadas

Serves 10 | Prep/Cook Time:
  • Calories 400
  • Protein 14g
  • Sodium 510mg
  • Sat.Fat 5g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 10
Amount Per Serving
Calories 400
% Daily Value*
Total Fat 20g 31%
Saturated Fat 5g 25%
Cholesterol 95mg 32%
Sodium 510mg 21%
Total Carbs 37g 12%
Dietary Fiber 2g 8%
Sugars 2g
Protein 14g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
The Filling:
1 pkg. PERDUE® Fresh Ground Chicken (1 lb.)
2 tablespoons olive oil or vegetable oil
1 small onion, finely chopped
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1/4 cup tomato sauce
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon ground pepper
2 tablespoons toasted chopped almonds
2 tablespoons raisins
10 Spanish Manzanilla olives stuffed with pimientos, sliced
The Dough:
3 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
2 eggs, well beaten
1/2 cup dry white wine or water
Pastry blender
All purpose flour
Rolling pin
Oil for frying
Instructions
1 Filling: Heat oil in a large skillet over high heat.  Cook and stir ground chicken with onion, pepper and garlic, stirring constantly to break up large pieces of chicken and to prevent sticking, 4 to 5 minutes.  

TIP: For Quicker Empanadas Omit making the dough and use 2 packages of frozen empanada discs available in the freezer section in some Supermarkets or in Latino Markets.
2 Stir in tomato sauce, salt, oregano and pepper. Reduce heat.
3 Simmer 5 to 6 minutes or until ground chicken is no longer pink.
4 Stir in almonds, raisins and olives.  Cool.  Reserve.
5 Dough: Combine flour and salt in a large bowl.  Using a pastry blender, cut shortening into flour until it resembles small crumbs.
6 Make a well in the center of the flour mixture and place eggs and wine in the center. 
7 Stir in a circular motion, starting from the inside and working your way outwardly until flour is moistened and mixture is well blended.  
8 Divide dough into 20 (1-1/2 to 2-inch) balls, cover dough while you are making the empanadas.
9 Place one of the balls on a lightly floured surface.  Roll dough into a 4 to 4-1/2-inch circle, using a rolling pin. 
10 Spoon a heaping tablespoon of the filling on the bottom 1/3 of the dough. Moisten edge of dough with water and fold dough over.
11 Press edges with fork to seal empanadas.
12 Repeat with remaining dough and filling.