Empanadas de Pollo Verde

Mexican salsa verde, shredded chicken, and a homemade masa harina-based dough pockets make these pan-fried Empanadas de Pollo Verde live up to their name.

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4.5 by 3 people

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  • Makes: 12 servings
  • Serving Size: 1 empanada
  • Makes: 12 empanadas
  • Prep: 40 mins
  • Fry: 3 mins per batch

Empanadas de Pollo Verde

Directions

  1. In a large bowl combine masa harina, flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Gradually add the cold water to the flour mixture, stirring to make a dough.
  2. Divide the dough into 12 portions; shape each portion into a ball. Place each dough portion between two pieces of waxed paper. Using a tortilla press or rolling pin, flatten each ball into a 6-inch circle.
  3. Preheat oven to 200 degrees F. In a medium bowl combine chicken, cheese, the 1/2 cup salsa verde, and the oregano. Remove the top sheet of waxed paper from one dough circle. Spoon a generous tablespoon of the chicken mixture into the center of the dough circle. Using the waxed paper as a guide, fold over the dough into a turnover shape; seal dough edges by pressing with your fingers or the tines of a fork. Repeat with the remaining dough circles and chicken mixture to make 12 empanadas total.
  4. Carefully peel each empanada off the waxed paper. In a large skillet heat 1 inch of vegetable oil over medium-high heat. Fry empanadas, a few at a time, for 3 minutes or until golden brown, turning once halfway through frying time. Drain on paper towels. Transfer empanadas to a baking sheet and keep warm in the preheated oven while frying remaining empanadas. Serve empanadas warm with additional salsa verde.
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Nutrition Facts (Empanadas de Pollo Verde)

  • Per serving:
  • 230 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 5 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 29 mg chol.,
  • 273 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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