Imported from Instagram
Yuca Empanadas with Chicken
Venezuelan empanadas made with a soft dough of cooked yuca, olive oil, and salt, filled with chicken stew. They are frozen before cooking and can be prepared in an air fryer or fried.
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Ingredients
- 1 kg Yuca (Peeled and cut into pieces; it will be used cooked and well drained.)
- 2 tbsp Olive oil (Some is used to soften the dough and the rest to brush the empanadas before cooking.)
- Salt (To taste.)
- 500 g Chicken stew (Prepared in advance and chilled; it can also be replaced with your preferred stew.)
Steps
- 1
Peel the yuca, cut it into large pieces, and boil it in water until completely tender and easily pierced with a fork. Drain it very well and let it cool slightly.
- 2
Place the cooked, drained yuca in a food processor. Process until smooth and uniform, with no hard pieces.
- 3
Add a little olive oil and salt to taste. Process for a few more moments, until the mixture has a soft, pliable, dough-like texture.
- 4
Divide the yuca dough into eight portions and shape each portion into a ball. If the dough is sticky, lightly grease your hands or the work surface.
- 5
Place one ball between two sheets of a clean plastic bag or between two pieces of plastic wrap. Press and flatten it with your hands until you form a thin, even disk, like empanada dough.
- 6
Place a portion of chilled chicken stew in the center of the disk, leaving space around the edge so it can be sealed.
- 7
Fold the disk in half over the filling and firmly press the edges to seal the empanada. Repair any cracks with your fingers to prevent the filling from escaping.
- 8
Repeat the process with the remaining dough and chicken stew. Place the finished empanadas on a flat tray, spaced apart, and freeze them until firm, approximately 2 hours.
- 9
Once firm, transfer the empanadas to an airtight Ziploc-style bag and keep them frozen until ready to cook.
- 10
To cook them in an air fryer, preheat it to 200 °C. Place the frozen empanadas in the basket without overlapping them and lightly brush the surface with olive oil.
- 11
Cook the empanadas at 200 °C for approximately 15 to 20 minutes, turning them halfway through cooking, until firm and golden on the outside and the filling is thoroughly heated.
- 12
Let them rest for a few minutes before serving, as the filling will be very hot. They can also be fried in hot oil, although the video shows them being prepared in an air fryer.
Notes
The quantities are not specified in the post or audio; they were estimated for eight empanadas. Freezing the empanadas separately on a tray prevents them from sticking together. The air-fryer cooking time is approximate and may vary depending on the appliance and the size of the empanadas.
Nutrition per serving
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