Chicken Empanadas - Chicken Hand Pies
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Date: 2022-06-07
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Comments and reviews: 10
Carlos
hi chef, thanks for the video! In Spain, we make a little hole at the top of the empanadas, as they can explode from the pressure if the ingredients are boiling. Maybe that's the reason you got the leakage on your empanadas. The best empanada you can eat over here is the empanada gallega (galician pie) and it's made with green and red peppers, tomato and canned albacore (don't really know what's the exact term in english, in spanish it's bonito del norte, a kind of tuna. It's one of the best fillings in my opinion, I invite you to try it out next time. Cheers!
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hi chef, thanks for the video! In Spain, we make a little hole at the top of the empanadas, as they can explode from the pressure if the ingredients are boiling. Maybe that's the reason you got the leakage on your empanadas. The best empanada you can eat over here is the empanada gallega (galician pie) and it's made with green and red peppers, tomato and canned albacore (don't really know what's the exact term in english, in spanish it's bonito del norte, a kind of tuna. It's one of the best fillings in my opinion, I invite you to try it out next time. Cheers!
reply
Brad
The filling looks great. Me, being deficient in the art of dough making, goes the easy route. Pillsbury pie dough: roll out 1 and press it down to make it a little larger, then fork it around the center. Spread your filling to about 1/2 from the edges. Cover with the other dough, then crimp or pinch the edges tight, fork a little and egg wash. 35-40 mins later on a sheet pan, and Boom! A giant empanada.
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The filling looks great. Me, being deficient in the art of dough making, goes the easy route. Pillsbury pie dough: roll out 1 and press it down to make it a little larger, then fork it around the center. Spread your filling to about 1/2 from the edges. Cover with the other dough, then crimp or pinch the edges tight, fork a little and egg wash. 35-40 mins later on a sheet pan, and Boom! A giant empanada.
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Black
. done a 'grate' job getting the butter into the flour. I just got that, about 5 minutes after I head it! Chef John, you sir do rock. Even if I did not cook your recipes, I would still watch your videos. You could have been a comedian. But I am glad you went the culinary way!
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. done a 'grate' job getting the butter into the flour. I just got that, about 5 minutes after I head it! Chef John, you sir do rock. Even if I did not cook your recipes, I would still watch your videos. You could have been a comedian. But I am glad you went the culinary way!
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Moonchevre
In Malaysia we have epok-epok also known as karipap (curry puff) which is smaller and similar in shape filled with either chicken, potato, even egg or sardin and deepfried. It's a very well known snack eaten any time of the day. Hope you'll give that a try.
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In Malaysia we have epok-epok also known as karipap (curry puff) which is smaller and similar in shape filled with either chicken, potato, even egg or sardin and deepfried. It's a very well known snack eaten any time of the day. Hope you'll give that a try.
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eve
If you want a variation, here in the Philippines there's a version in the northern regions that use spiced meat and eggs instead, maybe some pickled vegetables as well. They're wrapped in neon orange dough, but I don't know what it's made from. Might be flour.
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If you want a variation, here in the Philippines there's a version in the northern regions that use spiced meat and eggs instead, maybe some pickled vegetables as well. They're wrapped in neon orange dough, but I don't know what it's made from. Might be flour.
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Steve
Chef John, outstanding recipe, I am going to cheat on the pastry dough & thaw frozen brand Pepperridge Farm thawed in the fridge as it is as good as any homemade pastry dough
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Chef John, outstanding recipe, I am going to cheat on the pastry dough & thaw frozen brand Pepperridge Farm thawed in the fridge as it is as good as any homemade pastry dough
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Future
I like how the comment section is filled with people from around the world all saying: we also have this it's called x here, it's fried instead, it's made with y.
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I like how the comment section is filled with people from around the world all saying: we also have this it's called x here, it's fried instead, it's made with y.
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mlhayes91
I still think I prefer making my empanadas with ground beef, but I can t wait to try this. After all, I am the Kaytranada of what meat goes in my empanada.
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I still think I prefer making my empanadas with ground beef, but I can t wait to try this. After all, I am the Kaytranada of what meat goes in my empanada.
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The
These look so good! We have something very similar in Bulgaria, called Kemerki, but we fill them with a mix of pork mince, onion, tomato puree and some herbs.
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These look so good! We have something very similar in Bulgaria, called Kemerki, but we fill them with a mix of pork mince, onion, tomato puree and some herbs.
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Steve
Rotel is the brand of diced tomatoes with diced peppers( not hot) that chef John would not mention, I do not know why if anyone wanted to know
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Rotel is the brand of diced tomatoes with diced peppers( not hot) that chef John would not mention, I do not know why if anyone wanted to know
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