Chicken Empanadas – Mexican Appetizer

 

The most delicious emapanadas, honestly this tasted better than restaurant ones... Whenever I dine at Mexican or Latin American restaurants I make sure to have emapanadas, I like them a lot. Recently, I have had them at the International food festival. I knew, it wasn't that easy to make them and making empanadas calls for some patience and time. The thought of making them had hit me a long time ago and I kept delaying it. For the last couple of weeks, I had been facing unbelievable lack of interest in cooking, though I cooked it was just for the sake of filling my stomach. Whenever I cook without passion, things go terribly wrong. I felt awful and couldn't find out the reason behind it. Yesterday, I decided to break the block I had been facing and to energetically get back to cooking. Yes, I wanted something interesting and different to cook. First thing that came to my mind was empanadas, Latin American delicacy and I went with the first fresh thought. I didn't have any idea how it

What you will need

Masa Harina or corn flour- 1 cup

All purpose flour or gluten free flour- ½ cup

Yellow corn meal- ½ cup

Baking powder- ½ tsp

Salt- 1 tsp

Ground pepper- ½ tsp

Vegetable shortening- 1 tbsp

Warm water- 1 cup

Chicken, boneless breasts- 2 breasts

Chicken stock or bouillon cube- 1½ cups stock or ½ cube dissolved in 1½ cups water

Bay leaves- 2

Olive oil- 2 tbsp

Onion, chopped small- 2

Paprika- 2 tsp

Cumin powder- 1 tsp

Chili powder- ¾ tsp

Ground pepper- if needed, ¼ tsp

Salt- very little

Hard boiled eggs- 2

Green olives, pickled or fresh, chopped- ½ cup

Oil- to grease the plastic cover

Vegetable oil- enough to deep fry

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