Empanadas de viento, or “wind empanadas,” are a cherished South American delicacy, particularly in Ecuador, where they are steeped in tradition and cultural significance. The name “de viento” stems from the light and airy texture of the empanadas, which makes them seem almost filled with “wind.” Traditionally, empanadas de viento are crafted with a thin dough and stuffed with melted cheese, then deep-fried to golden perfection. The result is a crispy exterior that gives way to a warm, gooey interior—a comfort food at its finest. Whether enjoyed as a snack, appetizer, or street food, these empanadas are a symbol of Ecuadorian culinary heritage and are beloved across the nation.
Our version, the “Minced Chicken Empanadas de Viento,” brings a fresh twist to this classic recipe while honoring its roots. By incorporating a savory, spiced minced chicken filling, this dish bridges traditional and modern tastes, offering an irresistible blend of textures and flavors. The chicken filling is delicately crafted, utilizing a medley of aromatic ingredients like cumin, paprika, and garlic, rounded out with a touch of chicken broth for moisture and richness. The filling not only celebrates Ecuadorian spices but also highlights the versatility of empanadas as a dish that can adapt to new culinary ideas.
Ecuadorian cuisine, much like its diverse geography of mountains, jungles, and coasts, is a beautiful medley of influences and flavors. Empanadas de viento, in particular, reflect a blend of Indigenous and Spanish culinary traditions. The dough, typically made with basic pantry ingredients like flour, butter, salt, and water, is a testament to the ingenuity of using simple staples to create something extraordinary. The filling, though traditionally cheese, invites creativity, allowing cooks to explore a variety of ingredients, from meats to vegetables, and even sweet options like fruits.
Empanadas also hold a special place in Ecuadorian communal and celebratory settings. They are a popular offering at fiestas, family gatherings, and festive occasions. They pair wonderfully with coffee or hot chocolate and are often served alongside aji, a traditional spicy Ecuadorian salsa, for dipping. This versatility is what makes empanadas a favorite not just in Ecuador but throughout Latin America, where similar variations exist, each tailored by local flavors and traditions.
The preparation of empanadas is as much an art as it is a cooking technique. Crafting the perfect dough is key; it should be thin yet sturdy enough to hold the filling during frying, yielding a delicate crunch when bitten. The folding and sealing process, often done by hand and with the help of a fork, adds a personal, artistic touch to the dish—another nod to its traditional roots.
Our take on this classic snack honors its authentic preparation while enriching it with a delicious minced chicken filling that introduces a more savory depth. Whether you’re familiar with empanadas or trying them for the very first time, the “Minced Chicken Empanadas de Viento” offer a delightful, elevated experience, weaving together the soul of Ecuadorian cuisine and the adaptability of modern cooking.
Minced Chicken Empanadas de Viento
Ingredients
Empanada Dough
2 cups all purpose flour (plain flour Australia and UK) - organic, if available
1 pinch salt
4 tablespoons unsalted butter - chilled and cubed
½ cup water - ice-cold
Filling
300 grams chicken breast - minced
1 large onion - finely chopped
1 clove garlic - minced
1 teaspoon cumin - ground
1 teaspoon paprika
1 tablespoon olive oil
¼ cup chicken stock (chicken broth or chicken bouillon)- 1 pinch salt - to taste
1 pinch ground black pepper - to taste
For Frying
500 milliliters vegetable oil - for deep frying
Instructions
- Empanada Dough: In a large bowl, combine the flour and salt. Add the chilled butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse crumbs. Slowly add the ice-cold water, mixing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
- Filling: Heat the olive oil in a pan over medium heat (175°C / 350°F). Sauté the onion until translucent, about 5 minutes. Add the garlic, cooking another minute until fragrant. Stir in the minced chicken, breaking it up as it cooks. Sprinkle the cumin and paprika, stirring to mix evenly. Pour in the chicken broth, season with salt and pepper, and simmer until the liquid reduces. Let it cool.
- On a floured surface, roll out the dough to a thin sheet, about 1/8 inch (3 mm) thick. Cut circles with a 4-inch (10 cm) cutter. Fill each circle with a tablespoon of filling. Fold into half-moons and seal edges by pressing with a fork.
- In a heavy-bottom pot, heat the vegetable oil to 180°C (350°F). Fry the empanadas until they are golden and crispy, about 3-4 minutes per side. Drain on paper towels and serve warm.
