Empanada Papa con Pollo

Bandeja Paisa

Empanada Papa con Carne

In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt until evenly distributed.

Combine dry ingredients

Add 6 tbs cold cubed unsalted butter and 2 tbs cold shortening or lard. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until mixture resembles coarse peas with some pea-size butter pieces remaining. Work quickly to keep fats cold.

Cut in fats

Whisk 1 egg with 1 tsp white vinegar. Add egg mixture and 3 tbs ice water to the flour mixture. Stir gently with a fork until dough starts to come together. If dough is too dry add additional ice water 1 tsp at a time until it just holds together.

Add egg and liquids

Turn dough onto a lightly floured surface and gently knead 6–8 times to bring it fully together. Flatten into a disk about 1 inch thick, wrap in plastic, and refrigerate at least 30 minutes (up to 2 hours) to rest and firm.

Form and chill

Cut 1 lb boneless chicken thighs into 1/2-inch pieces. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Prepare chicken

Heat 2 tbs oil in a large skillet over medium heat. Add 1 cup finely chopped yellow onion and sauté 4–5 minutes until translucent. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant.

Sauté aromatics

Increase heat to medium-high, add the chicken pieces and cook 4–5 minutes until lightly browned on the outside but not fully cooked through.

Brown chicken

Add 2 cups diced potatoes and 1 cup diced green bell pepper to the skillet. Stir in 1 tbsp tomato paste, 1 tsp ground cumin, 1 tsp paprika, 1 tsp dried oregano, remaining 1/2 tsp salt and 3/4 tsp black pepper. Cook 3–4 minutes to coat the potatoes and peppers in the spices.

Add vegetables and spices

Pour in 1 cup chicken broth, bring to a simmer, cover and reduce heat to medium-low. Cook 8–10 minutes, stirring once or twice, until potatoes are tender and chicken is cooked through. If the mixture seems too wet, uncover and simmer a few minutes to reduce liquid; you want a moist but not watery filling.

Simmer

Stir in 2 tbs chopped parsley or cilantro, optional 1 tbsp chopped pitted green olives and optional chopped hard-boiled egg. Taste and adjust seasoning. Remove from heat and let cool to room temperature (30–45 minutes) before assembling so dough won't become soggy.

Finish filling

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Lightly dust a work surface with 1/4 cup flour.

Preheat and prepare

Remove dough from refrigerator and cut into 12 equal pieces for medium empanadas (or 8 for larger). Roll each piece into a 4–5 inch circle about 1/8-inch thick, dusting lightly with flour as needed so dough doesn’t stick.

Roll and cut dough

Place about 2–3 tablespoons of cooled chicken and potato filling in the center of each dough circle, leaving a 1/2-inch border. Be careful not to overfill.

Fill empanadas

Brush the edges of the dough with a little beaten egg wash (from the egg wash container). Fold the dough over the filling to make a half-moon. Press edges firmly to seal, then crimp with a fork or roll and twist the edge to form a decorative seal.

Seal

Place empanadas on prepared baking sheets spaced about 1 inch apart. Brush tops with remaining egg wash and sprinkle with coarse salt or sesame seeds if desired.

Egg wash and finish

Bake at 400°F (200°C) for 18–22 minutes, rotating pans halfway, until crust is golden brown and filling is bubbling slightly. Baking time may vary with size—larger empanadas will need a few extra minutes.

Bake

Remove from oven and cool on a rack for 5 minutes before serving. Serve warm with chimichurri, ají, hot sauce, or a simple salsa criolla.

Cool and serve

all-purpose flour

salt

unsalted butter, cold and cubed

vegetable shortening or lard, cold and cubed

ice water

white vinegar

boneless skinless chicken thighs, trimmed

russet potatoes, peeled and diced 1/2-inch

yellow onion, finely chopped

garlic cloves, minced

green bell pepper, small dice

tomato paste

chicken broth

ground cumin

paprika (sweet or smoked)

dried oregano

black pepper

olive oil or vegetable oil

fresh parsley or cilantro, chopped

green olives, pitted and chopped (optional)

hard-boiled egg, chopped (optional)

all-purpose flour for dusting

egg wash (1 egg + 1 tbs water, beaten)

coarse salt or sesame seeds for sprinkling (optional)

Rinse 2 cups dried beans and pick out debris. Cover with water (about 1.2 L) and soak at least 6–8 hours or overnight. Drain and rinse. Place beans in a large pot with 1.6 L fresh water, 1 whole onion (peeled and halved), 4 whole garlic cloves (crushed), 2 bay leaves and 2 tablespoons vegetable oil. Bring to a boil, reduce heat to simmer and cook gently, partially covered, until beans are tender, 1.5–2 hours (or use a pressure cooker 20–30 minutes). Skim foam occasionally.

Soak and Cook the Beans

When beans are nearly tender, remove the onion, garlic and bay leaves. Season with 2 tsp salt and 1 tsp ground cumin. Continue simmering until beans reach a thick, stew-like consistency, adding water if too thick. Keep warm until serving.

Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 finely chopped onion and sauté until translucent, about 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Add 500 g ground beef, breaking it up with a spoon. Brown thoroughly until no pink remains, about 6–8 minutes. Add 1 diced tomato, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp ground cumin. Reduce heat and simmer 6–8 minutes until mixture is saucy and most liquid evaporated. Adjust seasoning and keep warm.

If pork belly is a slab, score skin lightly into 2–3 cm strips. Rub 2 tsp coarse salt over the skin and into scores. For traditional chicharrón, place the slab skin-side up in a large deep skillet or Dutch oven and add enough vegetable oil to come halfway up the sides of the meat (careful: hot oil splatters). Heat oil to 180°C (350°F) — test by flicking a small drop of water; it should sizzle. Carefully add pork belly and fry, turning occasionally, until skin is puffed and meat is crisp and golden, 25–40 minutes depending on thickness. Alternatively, roast at 200°C (400°F) for 45–60 minutes turning once for crispy crackling.

Remove chicharrón to a rack to drain and rest 10 minutes, then cut into generous pieces.

In a separate skillet over medium heat, fry the 3 longaniza links whole in a little oil until browned and cooked through, about 10–12 minutes, turning occasionally. Slice or serve whole.

Rinse 2 cups rice under cold water until water runs clear. In a medium pot, bring 480 ml water to a boil with 1 tbsp oil and 1/2 tsp salt. Add rice, stir once, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Let rest covered 5 minutes, then fluff with a fork.

In a bowl combine 2 cups pre-cooked cornmeal, 1/2 tsp salt and 1 1/4 cups warm water. Stir and let hydrate 5 minutes, then knead briefly until a soft, non-sticky dough forms. If too dry add a tablespoon of water; if too wet add a tablespoon of flour.

Divide dough into 8 equal balls (for 4 servings, two arepas per plate) and flatten to 1–1.5 cm thick patties. Heat a griddle or nonstick skillet over medium heat, brush with 1 tsp oil and cook arepas 4–5 minutes per side until golden and slightly puffed. Optionally finish in a 180°C (350°F) oven for 5–8 minutes to cook through. Keep warm.

Peel and slice the two ripe plantains diagonally into 1 cm thick slices. Heat 120 ml oil in a skillet over medium-high heat. Fry plantain slices in batches until golden brown on both sides, 2–3 minutes per side. Drain on paper towels and sprinkle with a pinch of salt.

In the same pan (reduce oil to a couple tablespoons if needed), crack 4 eggs and fry sunny-side up or to desired doneness, seasoning lightly with salt. Keep warm.

Blanch 3 tomatoes in boiling water 30–60 seconds, transfer to ice water and peel. Chop tomatoes roughly. Heat 2 tbsp oil in a skillet over medium heat and sauté 1 finely chopped onion until soft and translucent, 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds.

Add chopped tomatoes, 1/2 tsp ground cumin and 1 tsp salt. Simmer gently until tomatoes break down and sauce thickens slightly, 8–12 minutes. Stir in 2 tbsp chopped cilantro if using. Adjust seasoning and remove from heat.

Divide components among 4 plates. On each plate arrange: a scoop (about 1/2–3/4 cup) of rice, 1/2 cup beans with some broth, a generous portion (~125 g) of ground beef, 1–2 pieces of chicharrón (or 175 g portion), 1 longaniza link, 1 fried egg, 4–6 fried plantain slices, and an arepa. Add a wedge of avocado and a lime wedge. Spoon hogao over the beef or beans as desired.

Serve immediately while hot. Encourage diners to squeeze lime over avocado and beans and to mix components as they like for the traditional varied bites.

dried red beans (or pinto beans)

water (for soaking/boiling)

white onion

garlic cloves

bay leaves

vegetable oil (for sautéing)

ground beef (80/20)

white onion (small, finely chopped)

garlic (minced)

tomato (medium, diced)

vegetable oil

pork belly (skin-on, slab)

coarse salt

vegetable oil (for frying)

longaniza or pork sausage

long-grain white rice

water

vegetable oil or butter

pre-cooked cornmeal (masarepa/arepa flour)

warm water

vegetable oil (for griddle)

large eggs

ripe plantains (yellow with some black spots)

vegetable oil (for frying plantains and eggs)

tomatoes (ripe, medium)

white onion (medium, finely chopped)

fresh cilantro (optional, chopped)

avocado

lime wedges

In a large bowl whisk together 3 cups flour and 1 tsp salt. Add the cold cubed butter and shortening. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits. Mix in 1 tsp vinegar. Stir together 3 tbsp cold water and 1 tbsp cold milk; add gradually and mix until dough just comes together. You may not need all liquid. Do not overwork. Gather into a ball, flatten into a disk, wrap in plastic, and chill in refrigerator for at least 1 hour.

Make dough

About 15 minutes before rolling, remove dough from fridge to soften slightly. Preheat oven to 200°C (400°F) if baking.

On a lightly floured surface, roll dough to about 3 mm (1/8 in) thickness. Use a 12 cm (4.7 in) round cutter for empanadas.

Beat the egg and brush onto assembled empanadas before baking (see assembly).

Place peeled, cubed potatoes in a pot and cover with cold salted water. Bring to a boil and simmer 10–12 minutes until tender but not falling apart. Drain well and return to pot. Toss with 2 tbsp olive oil, 1 tsp salt and 1 tsp black pepper. Mash lightly with a fork or potato masher, leaving some small chunks for texture. Set aside to cool slightly.

Cook potatoes

Heat a large skillet over medium-high heat. Add the ground beef and break up with a spoon. Cook, stirring occasionally, until browned and most liquid evaporates, about 6–8 minutes. Drain excess fat if needed, leaving about 1 tbsp in the pan for flavor.

Prepare meat filling

Add the chopped onion and diced red pepper to the beef. Cook 4–5 minutes until softened. Add the minced garlic and cook 30–60 seconds until fragrant.

Stir in 1 tbsp tomato paste and cook 1 minute. Add 60 ml stock, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat and simmer 3–4 minutes until mixture is thickened and most liquid is gone. Taste and adjust seasoning.

Stir in the chopped green olives (if using), 2 tbsp raisins (if using), and 2 tbsp chopped fresh parsley. Remove from heat and allow mixture to cool slightly.

Combine cooled beef mixture with the mashed potatoes in a bowl. Mix gently to distribute evenly; the filling should be moist but not runny. Adjust salt and pepper to taste.

Divide chilled dough into 12 equal pieces (about 60–70 g each). On a lightly floured surface, roll each piece into a 12 cm round. Place about 2–3 tbsp of filling in the center of each round, leaving a 1 cm border. Brush the edge with a little beaten egg or water, fold the dough over to create a half-moon, and press edges to seal. Crimp edges with a fork or fold/repulgue for a decorative seal.

Assemble empanadas

Heat about 1 cup vegetable oil in a deep skillet over medium heat to 175°C (350°F). Fry empanadas in batches, 2–3 at a time, turning once, until golden brown, about 2–3 minutes per side. Transfer to a paper towel–lined tray to drain.

Frying method

Place assembled empanadas on a parchment-lined baking sheet. Brush tops with beaten egg. Bake in preheated 200°C (400°F) oven for 18–22 minutes, or until golden brown. Let rest 5 minutes before serving.

Baking method

Serve warm. Empanadas can be stored in the refrigerator for up to 3 days or frozen (flash-freeze on a tray, then transfer to a bag) for up to 2 months. Reheat baked empanadas at 180°C (350°F) for 8–10 minutes; re-fry frozen ones straight from frozen, adding a minute or two to fry time.

Empanada Papa Con Pollo

Bandeja Paisa

Empanada Papa Con Carne