Empanadas of Champions: Empanadas de Pollo con Champiñones
There are so many empanada recipes that I want to share. However to get into the most “original” empanadas, I need to show the “basic” ones first. This type empanada you will find it in any tienda in South America. Of course the filling changes because each family has their own way to cook chicken.
It is common that in traditional Latin houses convert chicken leftovers into empanadas. If you have some leftovers that you want to take to the next level, empanadas is the way to go. Anything in a flaky dough tastes good.
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Ingredients
2 Chicken Breasts
1 Cube of Chicken Bullion
2 Carrots (Optional)
2 Stalks of Green Onion (Optional)
Olive Oil (To Cook)
2 Cups of Baby Bella Mushroom (Optional)
1 Cup of Onions
2 Cloves of Garlic (Minced)
1/4 Tsp Ground Cumin
1/2 Tsp Ground Thyme
Goya Empanada Disk
Vegetable Oil (To Fry)
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Directions
- In a medium cooking pan boil the chicken breasts in water with the chicken bullion, carrots, and green onion.
- After the chicken breast is fully cooked, shred it.
- In another cooking pan add oil and cook the mushrooms, onions, garlic, cumin, and thyme for about 15 minutes.
- Add the shredded chicken and combine all the ingredients to create the filling.
- Place flat each empanada disk and add one table spoon of the filling. The quantity of the filling may vary depending on the size of the dough.
- Fold the disk in half and sealed the edges by using a fork or folding the edges.
- In a large cooking pan, add oil and start frying the empanadas when the oil is hot but not steaming.
- Remove the empanadas from the oil when brown and grain the oil
If you don’t want to fry, you can also bake the empanadas at 400°F for 20 minutes.
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