Chicken Empanadas
These delicious, savory empanadas are the perfect Saturday night dinner.
Equipment
- Hechadora/Tortilla Press
Ingredients
- 1/2 cooked chicken breast, shredded boiled in water with salt to cook
- 2 tomatoes, chopped
- 1/4 white onion, chopped
- 3 tbsp vegetable oil
Empanada Shell
- 2 cups Instant corn masa flour
- 1.5 cups water
- salt, to taste
Instructions
- Place chicken breast in boiling water and add salt to taste. Once cooked through, remove from heat and let cool. Shred.
- Fry tomatoes and onion in 1 tbsp of oil until softened, stir occasionally. Add shredded chicken and stir to mix well.
- Remove from heat and drain.
- . Slowly add water to flour, kneading by hand until well incorporated. Season with salt to taste as you knead. Dough is ready when it no longer sticks to the bowl.
- Form small balls of dough and place aside.
- Place one ball of dough on bottom side of tortilla press, press to form empanada shell. Fill bottom half of shell with 1.5 tbsps of chicken mixture. Fold top half over the bottom half and press sides of shell together to seal ingredients inside. Gently remove from tortilla press and set aside. Repeat for every ball of dough.
- Fry empanadas in 2 tbsps of oil over medium high heat until golden brown, 5 minutes per side.
- Set empanadas on plate lined with paper towel to drain excess oil.
- Serve and enjoy!
Notes
You can use two plates or containers as a press to form the tortillas. Simply line the bottom side of the plates with saran wrap, place the dough in the center of one plate and press the lined bottom of the other plate down on the dough to flatten the dough.
If dough feel wet after adding all the water in, slowly add more flour as needed until it reaches the right consistency. It should not stick to the bowl.