Empanadillas de Pollo
Ingredients
Filling
3-4 large chicken breasts (bone-in preferred)
3 bay leaves
2 tbsp olive oil
2 tbsp sofrito
4 oz jar of diced pimientos morrones
4 oz jar of sliced Spanish olives
2 envelopes of sazon with achiote y culantro
1 bunch of cilantro, divided
1 culantro leaf (optional)
Empanadilla
1 package of medium empanada disks, defrosted
2 tbsp cilantro leaves, chopped
Instructions
In a 5 quart saucepan, simmer chicken breasts, 2 cilantro sprigs, and the bay leaves in salted water until just short of being fully cooked (155°F, 68°C)
Drain chicken, reserving about 3 cups of the cooking liquid
Shred the chicken
In the saucepan used to simmer the chicken, on medium-high heat, saute sofrito, pimientos, and olives until fragrant
Lower the heat to medium-low. Add 2 cups of the cooking liquid, chicken, sazon, a few sprigs of cilantro and culantro
Simmer for about 15 minutes. Move to a large bowl
Line a half-sheet pan with wax paper
On a floured surface, lightly roll an empanada disk, add 2 tbsp of filling on the top third of the disk, and top with a sprinkle of chopped cilantro
Lightly brush water over the edge. Fold the disk in half. Seal the edges with your fingers and seal again with the tines of a fork.
Set the empanadilla on the sheet pan
Freeze any leftover filling for more empanadillas or pasteles
Fry in 350°F (175°C) oil until golden.
Note
If not cooked immediately, you can put the sheet pan in the freezer until the empanadillas are frozen. Wrap each one in a piece of wax paper and transfer to a freezer bag. Frozen empanadillas can be fried directly from the freezer, but use a lower temperature to avoid burning the outside before the filling has had the chance to heat through.