Dominican Style Chicken Empanadas | Pastelitos de Pollo | Chef Zee Cooks

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber, while corn flour provides a gluten-free option.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, and canned chicken is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more economical.

butter

🥗Healthier: margarine

💰Cheaper: shortening

Margarine can be lower in saturated fat, and shortening is often less expensive.

Prepare the dough by mixing flour, salt, and butter in a bowl until crumbly.

Add water and vinegar gradually, mixing until a smooth dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cook chicken in a pot with water, bay leaves, and salt until tender, about 20-25 minutes.

Remove chicken, shred it, and set aside, reserving the broth.

In a skillet, heat olive oil over medium heat and sauté onion, garlic, and bell pepper until soft, about 5 minutes.

Add shredded chicken, cumin, oregano, and black pepper to the skillet, mixing well for 3-4 minutes.

Remove from heat and let the filling cool slightly.

Roll out the dough on a floured surface and cut into circles.

Place a spoonful of chicken filling in the center of each circle.

Fold the dough over the filling and crimp the edges to seal.

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

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

Drain on paper towels before serving.

Cooking Techniques

Spice Level:

Allergens