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Prep time
10 minutes
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Cook time
45 minutes
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Serves
12
Author Notes
Empanada dough is your blank canvas! Found in the freezer section of most Latin supermarkets, these handy disks can be filled with just about anything. Transform last night's leftovers into a whole new meal—think roasted vegetables, shredded chicken, or even leftover chili. These chicken pot pie empanadas are a delicious example of how creative you can get. Fry or bake them until golden for a satisfying snack or meal. —César Pérez
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Ingredients
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1 tablespoon
extra virgin olive oil
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1
leek, white and light green parts only, washed and thinly sliced
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2
carrots, peeled and sliced
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2
celery stalks, diced
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2
garlic cloves, minced
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1 tablespoon
fresh thyme leaves
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1 teaspoon
fresh rosemary, chopped
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½ teaspoons
Diamond Crystal kosher salt
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¼ teaspoons
freshly cracked black pepper
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¼ cups
all-purpose flour
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2 cups
shredded rotisserie chicken
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1 cup
chicken broth
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½ cups
whole milk
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1 cup
frozen peas
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12
store-bought empanada dough disks, thawed
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2 cups
neutral oil, for frying
Directions
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Heat the olive oil in a large skillet over medium heat. Add the leek, carrots, celery, garlic, thyme, and rosemary. Cook until the vegetables are softened, about 5 minutes. Season with salt and pepper.
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Sprinkle the flour over the vegetables and cook for 1 minute more, stirring constantly.
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Add the chicken, broth, and milk. Bring to a simmer and cook until the sauce has thickened, about 5 minutes. Stir in the peas and cook for 1 minute more.
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Transfer the filling to a bowl and let it cool completely.
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To assemble the empanadas, spoon a heaping tablespoon of filling onto each empanada disk. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
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Heat about 1 inch of neutral oil in a large skillet over medium-high heat. Fry the empanadas in batches until golden brown, about 2 minutes per side. Drain on paper towels. Serve immediately.
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