Venezuelan Chicken Empanadas
Delicious empanadas filled with flavorful chicken and spices, inspired by Venezuelan cuisine. Perfect as a snack or appetizer.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●2 cups flourall-purpose flour
- ●1 cup vegetable shorteningchilled and cut into small pieces
- ●1/2 cup watercold water
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
- ●1 teaspoon cuminground cumin
- ●1/2 teaspoon oreganodried oregano
- ●1/2 teaspoon garlic powderto taste
- ●1/4 cup salsa de ají amarillooptional
Instructions
- 1
In a large bowl, combine the flour, salt, black pepper, cumin, oregano, and garlic powder.
- 2
Add the shortening and, using a pastry blender or your fingers, work it into the flour mixture until it resembles coarse crumbs.
- 3
Gradually add the cold water, stirring with a fork until the dough comes together in a ball.
- 4
Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- 5
Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 6
Preheat the oven to 375°F (190°C).
- 7
In a separate bowl, combine the shredded chicken, salsa de ají amarillo (if using), and a pinch of salt and pepper.
- 8
Divide the dough into 8-10 equal pieces and roll each piece into a ball.
- 9
Roll out each ball of dough into a thin circle.
- 10
Place a tablespoon of the chicken mixture onto one half of the dough circle, leaving a 1/2 inch border around the edges.
- 11
Fold the other half of the dough over the filling and press the edges together to seal the empanada.
- 12
Use a fork to crimp the edges and create a decorative border.
- 13
Brush the tops of the empanadas with a little water and place them on a baking sheet lined with parchment paper.
- 14
Bake the empanadas for 20-25 minutes, or until they are golden brown and crispy.
- 15
Serve warm and enjoy!