Empanada frita de pollo means "fried chicken empanada". They are similar to calzones in that they are a little pocket of dough sealed with a juicy meaty filling inside. This doesn't mean the chicken is fried, it means the dough is fried. Bolivians normally enjoy empanadas as a mid-morning snack with coffee or tea or as a mid-afternoon snack with coffee or tea (at tea time, which is usually around 5 in the afternoon).
8 cups of white flour
1 Liter of lukewarm boiled water
3 tablespoons of white sugar
1 teaspoon of salt
3 tablespoons of melted shortening
1 Kg. (2 pounds) boiled, shredded chicken breast
1/2 Kg. (1 pound) ground beef
2 white onions, finely chopped
1/2 cup consomé (chicken stock)
1 hard boiled eggs, sliced
8 large boiled potatoes, cubed
2 tablespoons of dried chili peppers, ground
black olives or calamatta olives
1/2 Liter of oil
Mix all the dough ingredients together until you obtain a soft dough. Sprinkle some flour onto your work area, place the dough on top, cover it with a clean cloth, and leave it to rise for 2 hours.
Prepare the filling:
Boil the chicken until fully cooked. Drain and allow to cool. Then with your hands, shred the chicken separating it from the bones. Discard the bones.
Peel the potatoes and boil them in a separate pot. Drain, cool, and cut into cubes.
Fry the ground meat. Then cook it in the chicken stock.
Fry the onions in hot oil along with the pepper, salt, oregano, parsley and ground dried chili peppers.
Mix all the ingredients (both meats, the potatoes, and the fried onion mix), then allow to cool.
When your dough has finished rising (to about double its size) divide it into small balls the size of ping pong balls. Flatten each with a rolling pin until you have an oblong (not round) flat piece of dough.
Place onto each piece of dough 2-3 full tablespoons of filling. Add on top a piece of egg and an olive to each.
All along the entire inside edge of each empanada, moisten the dough with a pastry brush dipped in milk. Fold one half of each empanada over the other, forming a pocket, seal and crimp all around the edges. Moistening the dough prior to sealing and crimping ensures it won't burst open when you fry them.
Fry each empanada in hot oil, deep enough to cover half of the empanada. When golden brown on one side, flip over until golden brown on the other side. Serve hot.
Children should have help from an adult to make this recipe as it requires a large amount of extremely hot oil. Kids please don't make this without adult help.