Venezuelan Empanadas- with Chicken & Corn Hash Filling
I was totally not sure why I want to experiment cooking and posting various versions of empanadas, but one bite and you so know why!
If you like crispy light bready goodness, filled with light aromatic fillings then give these a go. I am so posting more versions of fillings, and also going to to give a clean version a go today, by cooking on a hot griddle, with no oil. It wont have the same look or texture, but for those of us who love tasty food without the added fats, then this will be the way to go.
This recipe is great for an easy dinner, entertaining, or even making smaller balls for appetizers for a dinner party.
The filling can seriously be anything you want. Just a little advice dont make it too wet, and definitely dont try and put it on the dough if it is warm to hot. That would spell disaster.
This time around I went for a pretty traditional kind of filling (of course I added fresh corn, mmmm corn) but I have made these with different kind of fillings, most recently nduja, avocado, and goats feta (how far from tradition can you get)
I wont lie, you need a deft hand using this dough and follow the technique. In some recipes of the empanada they add 2 tbsp of wheaten flour, to make the consistency more user friendly. I just wanted to keep this totally gluten free.
For the dough you need masarepa, I have used Harina PAN, it is a precooked corn flower, not quite as fine as a masa harina, and more like a finer polenta/cornmeal. Harina PAN is great for people gluten intolerances and it has no additives. It is available in both yellow or white corn, you can use either. In this recipe I used the yellow, but other than a slight colour difference, the taste is all but the same.
If you enjoy this recipe, can you please leave a comment or share, to help grow this very new blog, and hopefully many can enjoy cooking along with me in the kitchen.
I hope you enjoy. Don’t forget to pin me so you can find me easily later.
Have you connected with us?
Join us on Facebook
Follow us on Instagram
Follow along on Pinterest
Or buy the books at Shopify
- 2 cups Harina Pan – masarepa
- 2/1/2 cups of water
- 2 tsp salt
- 1 tbsp sugar
- optional 2 tbsp wheaten flour
- 250 g chicken breast
- 2 tbsp veg stock (or 2 cubes of any veg or chicken stock)
- 1 to mato (deseeded and finely diced (reserve seeded sections for stock))
- 2 cloves garlic
- 1/2 white onion
- 1 corn cob (kernels removed for use)
- 1/2 green capsicum (finely diced)
- 2 small potatoes (cut in half)
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- salt and pepper
- oil for frying (lard, or Coconut)
- Into large bowl pour water and add rest of dough ingredients
- Mix with fingers
- When it starts to come together punch down with knuckles and keep working it
- Leave for 20 minutes
- Work it again with hands and you will feel it has come together better.
- Shape into 10 balls (mine were approximately 85g each)
(you can halve this and make smaller appetisers)
- Important! Do not roll out until you have prepared and cooled your filling!
- I used a tortilla press to flatten balls however you could use a rolling pin, or just any round bowl on plate and press.
Method to preparing
- Prepare a resealable lunch bag by splitting the sides, so that you can place dough balls between plastic.
- Place the plastic on the tortilla press, place a dough ball in the centre, cover with plastic and press.
- Add 2 tbsp of filling to centre of disc
- Use the plastic to fold over the disc and join the edges of the disc into a half moon. Lay down on the workbench, then grab a bowl roughly the size of the empanada, and seal the edge by pressing down and sliding along the plastic to push the dough and filling into a lovely pillow.
- Remove from plastic and reserve until ready on separate sheet of clingfilm or plastic, ensuring they dont touch one another, and are covered over with the plastic.
- At this stage if you have any holes in your empanada just cover with some of the dough trim.
- Once all completed fry in oil medium – high heat until golden.
- Season with Smoked Sea Salt and Pepper!
- Serve with Aji, Green Goddess Sauce, a Pickle or your favourite sauce.
Stove Top Method
- Place potato halves in small saucepan and cook until just soft.
- Remove and cool
- Dice into cubes
- Place chicken breast 1 garlic clove, vege stock paste, seed sections of tomato and 2 cups of water. Bring to simmer, and poach chicken until cooked through. Remove, cool and shred with 2 forks.
- In a medium frypan, add olive oil and the onion, saute until soft add finely diced clove of garlic, toast for 1 minute, add potato, capsicum, paprika, corn, tomato and season with salt and pepper.
- Cook until heated through, add shredded chicken, mix then remove from heat and thoroughly cool.
- Add to empanada discs and fry.
- To bowl add vegetable stock paste, tomato seed sections, 1 clove of garlic halved.
- Into simmer basket add chicken breast and potato halves
- Pour in enough water to cover breast and potato
- Cook 8 min /100℃/speed 2, check both chicken and potato and increase time if needed for either
- Shred chicken 7 sec/speed 4/reverse
- Remove from bowl and reserve
- Dice cooled potato
- Into TM bowl, add onion, oil, finely diced garlic, and saute for 2min/80℃/stir
- Then add rest of ingredients, with the exception of the chicken
- Cook 4 mins/80℃/reverse soft
- Add chicken to mixture and spoon into centre of dough.
- Follow the steps above for cooking the shaped empanadas.
- Serve with Aji, or your favorite sauce