In Part one of this series, I gave you our recipe for the beef empanadas we made. The Empanada Party – Part 1 – Beef Empanadas Today, I am giving you the recipe for the chicken empanadas. These empanadas are also from Venezuela. These are called empanadas de guiso de pollo in Venezuela. The filling is known as the guiso de sofrito., or a stewed filling with a blend of spices and herbs. The process of making them was the same, although I used a different type of dough for these. But again, we fried them rather them baked them. I like the fried version much better than I like the baked version.
Chicken Empanadas in a Corn Meal Dough
3 cups yellow cornmeal
1/2 cup tapioca starch or cassava flour
1 tsp salt, or to taste
1 tsp ground achiote or annatto peppers
3 cups hot water
Mix all the dry ingredients and spices together first, then add the hot water and mix until everything comes together and forms a ball. Add more water if it is to dry or add more cornmeal if it is to sticky. Once again, I mixed everything in my food processor.
Turn the dough onto a lightly floured surface and knead it all together until it resembles the consistency of play dough. Wrap in plastic wrap and chill for at least one hour before using.
The Guiso Sofrito
3 cups chicken, cubed small
2 tsp achiote seeds
1 cup white onion, diced fine
1 1/2 TBSP garlic
2-3 Hatch chilies or serrano chilles, diced fine
1/4 cup tomato paste
1-1 1/2 cups corn
2 TBSP fresh parsley, chopped fine
1/4 cup green onions, chopped fine
salt & pepper to taste
olive oil for cooking
Get your skillet nice and hot then add the oil, the onions, peppers, achiote, corn and garlic and cook for about 1-2 minutes.
Once the onions are translucent and aromatic, add the rest of the ingredients and cook until everything is done, stirring frequently.
Allow to cool for a bit before using. Everything else is the same as making the beef empanadas. Shape the dough how you like, then add 1 heaping TBSP (or as much as the dough will hold without over flowing) of filling and fold and shape the dough. Crimp it and seal the edges tightly. If frying, add to hot canola or vegetable oil and cook for about 2-3 minutes per side or until golden brown.
If you are baking the empanadas, preheat the oven to 400* F or 200* C. Place the empanadas on a baking sheet lined with parchment paper and bake for about 8-12 minutes, flipping half way through, or until golden brown on both sides. The baked version will be softer than the fried version, but are still very good.
!Desfruitas! I just know you are going to love these.
Stay cool, stay safe and stay well Everyone. ‘Til next time.