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    17

Salteñas (Chicken and Potato Empanadas)

  • Prep 45 min
  • Total 8 hr 45 min
  • Ingredients 16
  • Servings 10

Ingredients

For the Chicken Filling

1/2
medium chicken
5
diced onions
3/4
lbs potatoes, if desired
1/4
lb butter
1/2
cup sugar
2
cooked eggs, sliced
1
pinch of pepper, cumin, parsley and salt
1
teaspoon red pepper (Aji, red chile)
Green olives, if desired

For the Dough

2
cups wheat flour
1/2
lb lard
1/2
cup sugar
1/2
cup water with 1/8 teaspoon salt added
1/2
cup achiote
1
cup warm water
1
egg yolk, slightly beaten

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Serve warm empanadas filled with chicken and potatoes – a tasty Latin recipe.

Directions

  • 1 Cook chicken in unsalted water on a 3 to 4 gallon saucepan over medium high heat. In another pot with warm water cook potatoes skin-on. Wash onions, cut into small squares and cook without burning on a 12 inch skillet or saucepan.
  • 2 Once the chicken is cooked, let it cool, and shred, removing the bones. As soon as the potatoes are cooked, peel and cut into small cubes.
  • 3 Add chicken broth to the skillet onions until it comes to a boil. Then add the seasonings, except salt, to be added as soon as the sugar is brought to a boil. If you feel the mixture is a little dry, increase chicken broth.
  • 4 When it turns back to a boil, add the potatoes and chicken. When ready, leave to cool in a container in the refrigerator.
  • 5 In a large bowl mix the flour with 3/4 of the lard, meanwhile heat the achiote with the rest of the lard. Stir in flour, sugar, salt, water and sift. Once well mixed, knead until the dough has an even consistency. Divide into balls the size of your hand closed and let stand with a plastic covering overnight to allow dough to rise. But if you do not have time for that, you can prepare this in one day.
  • 6 Before baking, roll out the dough balls with a rolling pin. Fill each flattened circle stir in the stew mixture and add a slice of boiled egg. Close them and form an empanada, and with your fingertips, hold the edges and fold over. This is called a repulgar. Brush the top with beaten egg yolk. Preheat the oven to the highest setting for 20 minutes and then lower to 350° F degrees. Bake 12 to 15 minutes. Serve warm and enjoy!

Serve warm empanadas filled with chicken and potatoes – a tasty Latin recipe.

Rate and Comment

Greyza Baptista Greyza Baptista
September 16, 2015

Serve warm empanadas filled with chicken and potatoes – a tasty Latin recipe.