Last year I had the honor of meeting, through e-mails and social media, the inventor of the “Empanada Fork” Hipatia Lopez. We connected immediately.
Hipatia is a bold entrepreneur that works hard to get what she wants. So, when Hipatia Invited me to the Latina Beauty, Hair & Wellness Expo, I was thrilled. I learned so much from her and we had a great time.
When I got home, I though about preparing empanadas the next day and share the recipe.
Here’s the step by step process.
You need shredded Chicken
Olive oil, onion, green pepper and garlic
Sautee the onion, green pepper and garlic in the olive oil, about 2 minutes.
Add the chicken and stir.
Add 2 teaspoons of tomato paste, 1/4 teaspoon of oregano and 1/2 teaspoon of black pepper and stir again.
Add 1/2 a cup of chicken broth and let it reduce. Add chopped cilantro and cook for 5 minutes. Let the mixture cool before making the empanadas.
Make the empanadas by adding one tablespoon of the chicken on one side of the disc.
Fold the disc and use the Empanada Fork or a regular fork to press it.
Now they are ready for frying.
- 1 pound of chicken breast.
- 1 teaspoon of fresh lemon juice
- 2 garlic cloves, minced
- 1 medium onion, diced
- 1 green pepper, diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup chicken stock
- 2 teaspoon tomato paste
- 1/4 oregano
- 1/2 teaspoon black pepper
- 2 tablespoon of olive oil
- 10 empanadas (frozen discs)
- oil for frying
Preparation: Boil the chicken breast with a teaspoon of lemon juice. Let it cool before shredding.
In a sauté pan heat the olive oil on medium-high heat. Add the onion, green pepper and garlic, cook until soft. Add the shredded chicken, stir.
Add two teaspoons of tomato paste, oregano and pepper, stir again. Pour the chicken stock and let it reduce. Finish with some chopped cilantro. Let the mixture get cool completely before making the empanadas.
Make the empanadas: Take one of the empanadas discs and place one tablespoon of the cooked chicken on one side. Press with the empanada fork or a regular fork.
Heat the Oil and fry until golden brown.
Hipatia Lopez says
Love all your food posts and you make me hungry!! Keep up the great work and dream big!!!! Thank you!!! xoxo
Kara Benz says
These empanadas look delicious! I love to make empanadas and I was taught how when I lived in Costa Rica back in the 90’s… they are my husband’s favorite to this day 🙂
Francesca @The Hungry Homemaker Blog says
I loooooove Empanadas! I’ve never tried to make them before, but this post makes me want to give them a try!
This looks SO yummy! I definitely am going to try these….I’ll have to bake mine since I can’t do fried, but it seems like it’ll still be good 🙂
Wow these look amazing! Have this saved so next meal plan we are gonna try these!
Glad you like the post Kristen!
lisa serrano says
These look so crispy and light, but filled with so many flavors. I just want to eat them up! That empanada fork makes it so easy. I remember my mother using a fork for her bean and beef empanadas.
I used to use a fork as well, this gadget is perfect!
Anne Campbell says
I’ve never made empanadas, but I’ve always wanted to learn how. What type of green pepper do you use, and where do you buy the pastry discs? This recipe sounds delicious!
You can use bell pepper or frying peppers. The pastry discs you can buy anywhere where Spanish food is sold. I live in Jersey I bought mines at shoprite