Good stuff, very filling. I have a bit of experience with out local empanada sources and these would compete with the more mediocre of the group.
I’m not entirely sure what qualifies them as “Cuban” because the spices were simply cumin, paprika and thyme.
A few notes and corrections on the recipe, though:
- Pound the chicken thin before you remove it from the pouch and bag. This stands for all of Plated’s chicken-based dishes.
- The recipe states to “roughly chop chicken and vegetables” but I disagree. Finely chop the chicken and vegetables. That way you benefit from a more consistent texture with every bite and your folded dough will have a smoother shape, instead of the lumpy version you see in my photo here.
- Folding empanadas is a skill that requires practice. I havn’t practiced yet so don’t judge my example here too harshly. Your mileage may vary.
- Use the whites from 2 small (or 1 large) egg and brush the entire surface of each empanada before baking. Why Plated didn’t mention this in the recipe is beyond me. It’s not just recommended, it’s required in my opinion.
- If you have any chimichuri left over from a previous Plated meal, it would go great for dipping here. The lime crema is fine, though.
I mentioned that they were filling. The recommended serving size is 3 empanadas per person. That’s a LOT for the size of these. The wife and I both ate two each, along with the forgettable arugula and avocado salad, and we were absolutely stuffed.
The benefit is that there were two left over for lunch the next day. That’s always a score!