Empanadas De Pollo A La Asturiana (asturian Style Chicken Empanadas)
Empanadas de Pollo a la Asturiana, or Asturian Style Chicken Empanadas, are a traditional dish from the Asturian cuisine in northern Spain. These savory hand pies are filled with a flavorful chicken mixture and are perfect for a delicious snack or meal.
Ingredients
- 2 cups cooked chicken, shredded
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup tomato sauce
- 1/2 cup green olives, sliced
- 1/4 cup raisins
- 12 empanada discs (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- In a large skillet, sauté the onion and garlic until softened.
- Add the bell pepper, paprika, cumin, salt, and pepper. Cook for 5 minutes.
- Stir in the shredded chicken, tomato sauce, olives, and raisins. Cook for another 5 minutes. Remove from heat and let the mixture cool.
- Preheat the oven to 375°F (190°C).
- Place a spoonful of the chicken mixture onto each empanada disc. Fold the dough over the filling and crimp the edges with a fork to seal.
- Brush the empanadas with the beaten egg wash.
- Bake for 20-25 minutes, or until the empanadas are golden brown.
- Remove from the oven and let them cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 25 minutes
- Total time:
- 55 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 14g
Supplies
Large skillet Baking sheet Parchment paper
Tools
Fork Basting brush
Serving suggestions
Serve the empanadas with a side of chimichurri sauce and a fresh green salad.
Tips & tricks
For a shortcut, use store-bought empanada discs to save time on preparation.
Cost
$15