Empanadas are little pockets filled with cheese and minced chicken. These can be baked or fried. I made these Empanadas with homemade dough but store bought pie crust works well too.
I used a Kajjikayalu – Andhra Sweet press to make these empanadas. If you don’t have the Kajjikaya press, just fold it in half and press it with a fork on the edges.
Serve them with some Homemade Sour Cream.
Preparation Time : 15 minutes
Resting Time : 1 hour
Makes : 15 Empanadas
For the Dough:
All purpose flour : 3 cups
Salt : 1 teaspoon
Baking powder : 1 teaspoon
Cold butter : 1 stick/ 1/2 cup cut into cubes
Water : 3/4 cup
Egg : 1 large
Extra virgin olive oil : 1 tablespoon
Onion : 1 large chopped
Garlic : 4 cloves minced
Minced chicken : 500 grams
Tomato paste : 1 tablespoon
Dried Oregano : 1 teaspoon
Ground Cumin : 1 teaspoon
Paprika : 1/2 teaspoon
Ground black pepper : 1 teaspoon
Salt to taste
Tomatoes : 1/2 cup chopped
Shredded Cheddar cheese : 1 1/2 cups
In a medium bowl, add all ingredients listed under for dough, mix well and knead until the dough is elastic. It takes about 7 minutes.
Place the dough in a greased bowl and cover it with cling wrap and let it rest for 1 hour.
Heat oil in a pan, add onion and saute until they turn translucent. Add minced garlic and cook for 1 minute.
Add minced chicken, break the meat up and cook for 5-7 minutes until the meat is no longer pink.
Add tomato paste, dried oregano, cumin, paprika, black pepper, salt, mix well to combine and cook for 5 minutes. Add tomatoes and cook for another 3 minutes. Turn off the stove and let it cool a little.
Take the dough, make 15 equal size balls and press into discs on a lightly floured surface.
Take the disk, place it on Kajjikaya press, put a teaspoon of cheese, a tablespoon of meat mixture, wet around to close with water. Close it and remove from the press. Keep them aisde.
Heat oil for deep frying and place 3-4 empanadas at a time and fry till they turn golden brown.
Serve hot with some sour cream.