Chicken Empanadas
Trying to find a dish that everyone in the family loves is not an easy task. Especially when you have three kids, a husband, and sometimes a not-very-adventurous mom in the house. However, no matter how you slice it or cook it everyone seems to agree on these yummy Chicken Empanadas from Chef De Home! Not only do they look and taste yummy they are easy to make when you use premade biscuit dough.
Just cook, stuff, seal, and fry. These are perfect for a fun family dinner, party appetizers, or even an evening snack. The nice thing about Empanadas is you can change what you fill them with. Have fun with it and add your own twist, or get the kids involved and dinner-making becomes a family affair.
Chicken Empanadas Recipe
Ingredients
- ½ lb ground chicken
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tsp brown sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp tomato paste
- ½ cup red onion finely chopped
- 1 tbsp canola oil
- 1 pkg butter biscuit dough
- 1 tsp Nigella Seeds optional
- Oil for frying
- Salsa or chili sauce for serving
Instructions
- Heat 1 tbsp oil in a saute pan.
- Add chopped onion and saute until light brown at the edges.
- Add ground chicken and all the seasonings and cook breaking chicken into small pieces, until chicken is fully cooked. (about 6-8 minutes).
- Once the chicken is fully cooked, taste and adjust salt.
- Remove into a plate and let it cool completely.
- In the meantime, take out the biscuit dough on a flour-dusted board.
- If using Nigella seeds, sprinkle seeds on dough before rolling.
- To make 16 empanadas, divide each biscuit into two small dough balls.
- Roll each to 2-3 inch diameter circle.
- Set oil to heat for frying.
- Place a heaping teaspoonful of cooked chicken in the center of each rolled dough circle.
- Fold the circle in half and press the edges together to make a tight seal.
- To ensure no leaking while frying, I also seal the edges with the back of a fork.
- Keep placing folded empanadas on a flour-dusted tray.
- Repeat this step to finish folding all 16 empanadas.
- Deep fry empanadas 3-4 at a time until crisp and golden, 2-3 minutes for each batch.
- Place the cooked empanada on a paper towel-lined plate to absorb excess oil.
- Serve hot with chili sauce or tomato salsa! Enjoy!
Nutrition
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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Erin says
My kids love to make these, sometimes we switch up the ingredients.