Empanadas De Pollo. How To Make Venezuelan Chicken Empanadas

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while being dairy-free.

chicken

🥗Healthier: turkey

💰Cheaper: shredded rotisserie chicken

Turkey is leaner, while rotisserie chicken saves time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour increases fiber content.

Mix flour, salt, and butter in a bowl until crumbly.

Gradually add water until dough forms; knead until smooth.

Cover the dough and let it rest for 30 minutes.

Cook onion, garlic, and bell pepper in olive oil until softened.

Add cooked chicken, cumin, and black pepper; stir until well combined.

Remove from heat and mix in parsley and lime juice.

Roll out the dough on a floured surface to about 1/8 inch thick.

Cut dough into circles using a cutter or glass.

Place a spoonful of filling on one half of each circle.

Fold the dough over to create a half-moon shape; press edges to seal.

Beat an egg and brush it over the empanadas for a golden finish.

Heat oil in a deep pan over medium heat until shimmering.

Fry empanadas in batches until golden brown, about 3-4 minutes per side.

Remove and drain on paper towels before serving.

Cooking Techniques

Spice Level:

Allergens