Empanada Papa Con Pollo Recipe

Combine dry ingredients

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

Cut in fats

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.

Add egg and liquids

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.

Form and chill

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.

Prepare chicken

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

Sauté aromatics

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.

Brown chicken

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.

Add vegetables and spices

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.

Simmer

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.

Finish filling

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.

Preheat and prepare

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

Roll and cut dough

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.

Fill empanadas

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.

Seal

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.

Egg wash and finish

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.

Bake

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.

Cool and serve

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.