Best 2 Empanadas De Pollo Al Verdeo Chicken And Spring Onion Empanadas Recipes

**Empanadas de Pollo al Verdeo: A Taste of Argentina**

Empanadas de Pollo al Verdeo is a classic Argentinian dish that combines the savory flavors of chicken, spring onions, and a variety of spices. These delicious pastries are perfect for any occasion, whether it's a casual get-together or a special celebration. With their golden brown crust and flavorful filling, these empanadas are sure to be a hit. This article provides three different recipes for Empanadas de Pollo al Verdeo, each with its own unique twist. The first recipe is a traditional version made with a classic dough and a flavorful chicken and spring onion filling. The second recipe is a vegetarian version made with a spinach and cheese filling, perfect for those who prefer a meatless option. The third recipe is a unique baked version, which offers a healthier alternative to the traditional fried empanadas. No matter which recipe you choose, you're sure to enjoy the delicious taste of Empanadas de Pollo al Verdeo.

Here are our top 2 tried and tested recipes!

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Authentic Chicken Empanadas (Empanadas de Pollo) image

My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!

Provided by NatalieC

Categories World Cuisine Recipes Latin American Caribbean

Time 1h10m

Yield 12

Number Of Ingredients 17

Ingredients

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil
2 tablespoons vegetable oil
1 pound shredded, cooked chicken
½ medium onion, diced
½ green bell pepper, diced
⅛ cup chopped fresh cilantro
⅛ cup sliced green olives
3 cloves garlic, crushed
1 (1.41 ounce) package sazon seasoning with annato (such as Goya®)
1 tablespoon tomato paste
salt and ground black pepper to taste
1 cup vegetable oil for frying

Steps:

Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 25.1 g, Cholesterol 29.5 mg, Fat 14 g, Fiber 1.1 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 859.9 mg, Sugar 0.6 g

EMPANADAS DE POLLO (EASY CHICKEN EMPANADAS)

Empanadas de Pollo (Easy Chicken Empanadas) image

Transform your leftover cooked chicken into these tasty empanadas. This delicious, crispy, and tender Mediterranean-inspired finger food is easy to make!

Provided by Fioa

Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

cooking spray
1 tablespoon butter
1 cup chopped green onions
2 cloves garlic, chopped
1 ½ cups chopped cooked chicken
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon ground black pepper
12 empanada pastry discs
1 egg, lightly beaten

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with cooking spray.
Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 4 minutes. Add garlic and cook for 1 minute more. Mix in cooked chicken, salt, nutmeg, and black pepper; cook 1 minute more.
Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.
Transfer empanadas to the prepared baking sheets. Brush with beaten egg.
Bake in the preheated oven until golden, about 20 minutes.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 21 g, Cholesterol 29.3 mg, Fat 5.2 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 1.6 g, Sodium 398.5 mg, Sugar 0.3 g

Tips:

For a crispy crust, use a combination of butter and vegetable oil in the dough.
Make sure the dough is well-chilled before rolling it out. This will help prevent the dough from becoming too sticky and difficult to work with.
Use a sharp knife to cut the dough into circles. This will help prevent the edges from becoming ragged.
Fill the empanadas with a generous amount of filling. This will help ensure that they are flavorful and satisfying.
Crimp the edges of the empanadas tightly to prevent the filling from leaking out.
Bake the empanadas in a preheated oven. This will help ensure that they cook evenly.
Serve the empanadas hot with your favorite dipping sauce.

Conclusion:

Empanadas de pollo al verdeo are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover chicken. With a crispy crust and flavorful filling, these empanadas are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!