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.

Empanadas De Pollo (uruguayan Chicken Empanadas)

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

  1. 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.
  2. Preheat the oven to 375°F (190°C).
  3. Place a spoonful of the chicken mixture in the center of each empanada disc.
  4. 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.
  5. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
  6. Bake for 20-25 minutes, or until the empanadas are golden brown.
  7. 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