Recipe - Chef Alejandra Schrader Venezuelan Chicken Empanadas - Hallmark Channel

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast is lower in calories, while cream cheese is budget-friendly.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber, while corn flour is typically cheaper.

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

Add eggs and water gradually, kneading until smooth.

Cover the dough and let it rest for 30 minutes.

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

Add cooked, shredded chicken, cumin, paprika, salt, and pepper to the mixture.

Stir in cheese and parsley, then remove from heat.

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 chicken filling on one half of each circle.

Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.

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 from oil and drain on paper towels.

Serve warm with dipping sauce.

Cooking Techniques

Spice Level:

Allergens