Empanadas De Pollo (uruguayan Chicken Empanadas)
Empanadas de Pollo, or Uruguayan Chicken Empanadas, are a popular savory pastry in Montevideo cuisine. These delicious hand-held pies are filled with a flavorful chicken mixture and are perfect for a snack or a meal on the go.
Ingredients
- 2 cups cooked chicken, shredded
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 hard-boiled eggs, chopped
- 1/2 cup green olives, pitted and chopped
- 1/4 cup raisins
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 12 empanada discs (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine the shredded chicken, onion, red bell pepper, hard-boiled eggs, olives, raisins, paprika, cumin, salt, and pepper. Mix well to combine.
- Preheat the oven to 375°F (190°C).
- Place a spoonful of the chicken mixture in the center of each empanada disc.
- Brush the edges of the empanada discs with the beaten egg, then fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
- Bake for 20-25 minutes, or until the empanadas are golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 25 minutes
- Total time:
- 55 minutes
- Cooking method
- Baking
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Baking sheet Parchment paper
Tools
Large bowl Basting brush Fork
Serving suggestions
Serve the empanadas with a side of chimichurri sauce for dipping.
Tips & tricks
For a shortcut, use store-bought empanada discs to save time on preparation.
Cost
$15