Receta de empanadas de pollo (empanadas individuales de pollo)

Ingredientes

• 500 grams all-purpose flour (about 4 cups)
• 250 grams cold unsalted butter (2 sticks + 2 tbsp)
• 8 grams salt (1 1/2 teaspoon )
• 140 ml or grams cold water (1/2 cup + 2 tbsp )
• 500 g chicken breast (about 2 medium pieces)
• 1/2 small onion (chopped )
• 1 single chicken bouillon cube (or 1 tsp crushed chicken seasoning)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 cup water
• 2 tbsp oil
• 1/2 onion (finely chopped (for sautéing))
• 1 clove garlic (minced)
• 1/2 tsp ginger (minced)
• shredded chicken
• 1 large carrot (diced)
• 1 large russet potato or 2 medium (diced)
• 1/4 tsp salt
• 1/4 tsp chicken seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 280 g chicken stock (about 1 cup)
• 60 g extra water (about 1/4 cup)
• 1 1/2 tbsp cornflour or regular flour (mixed with 3 tbsp water)
• 1 egg (beaten (for egg wash))
• 2 tbsp flour (for dusting)

Preparación

1. 1

   --- For the dough ---

2. 2

   Mix the flour and salt in a bowl.

3. 3

   Cut the cold butter into cubes and rub it into the flour until crumbly, like wet sand.

4. 4

   Make a well in the center and add cold water a little at a time until the dough just comes together.

5. 5

   Press the dough gently into a ball, being careful not to over-knead. It’s fine if it looks a little rough.

6. 6

   Wrap the dough in plastic wrap or a zip lock bag and chill in the fridge for 20 minutes.

7. 7

   (See note 1 for how to make the dough in a food processor.)

8. 8

   --- For the filling ---

9. 9

   Cut the chicken into large chunks. Add the chicken breast, chopped onion, bouillon, garlic powder, salt, and water to a pot.

10. 10

    Boil for 10-15 minutes until the chicken is cooked through.

11. 11

    Remove the chicken and save the broth. We’ll use that later.

12. 12

    Shred the chicken by hand, with forks, or in a food processor.

13. 13

    Dice the potatoes and carrots. (Keep the potatoes in water so they don’t discolor.)

14. 14

    Heat oil in a pan and sauté onion, garlic, and ginger for 1-2 minutes until fragrant.

15. 15

    Add the shredded chicken, diced carrots, and potatoes.

16. 16

    Season with salt, bouillon, smoked paprika, and cayenne pepper.

17. 17

    Pour in the saved chicken stock plus extra water, cover, and cook for about 10 minutes just until the veggies soften.

18. 18

    Mix cornflour with water to make a slurry (or use flour if you don’t have cornflour).

19. 19

    Stir the slurry into the pan, mix immediately, and cook until the filling thickens.

20. 20

    Remove from heat and let the filling cool completely before using. You can refrigerate or freeze to speed things up.

21. 21

    --- To assemble ---

22. 22

    Roll out the chilled dough on a floured surface. If the dough is very firm, let it sit for a few minutes first.

23. 23

    Cut into circles or any shape you prefer.

24. 24

    Place a spoonful of filling in the center of each piece. Don’t overfill.

25. 25

    Brush the edges with beaten egg. (This acts like a glue)

26. 26

    Cover with a second piece of dough and seal the edges with a fork.

27. 27

    Arrange the pies on a lined baking tray.

28. 28

    Brush the top of the pies with more egg wash for that golden glossy finish. See note 2 if egg free.

29. 29

    Poke a couple of small holes with a fork to allow steam to escape. Make sure you egg wash first before poking the holes (See note 3 for more info) .

30. 30

    Bake on the middle rack at 365°F (185°C) for 30-40 minutes or until golden brown.

31. 31

    Cool slightly before serving.