Create bakery-worthy empanadas at home with Goya Tapas Hojaldrada, the perfect puff pastry dough for baking. Whether you’re making savory or sweet empanadas, these pre-cut flour discs make it effortless to achieve light, flaky, and golden perfection straight from your oven.

Why Choose Goya Tapas Hojaldrada?

• Flaky Goodness: Designed to deliver the signature puff pastry texture that elevates your empanadas to restaurant-quality.
• Ready-to-Use Convenience: Skip the prep and get straight to baking with these pre-portioned discs.
• Versatile Applications: Ideal for traditional empanadas, tarts, mini-pies, and more.
• Goya Quality: Trusted by chefs and home cooks alike, this dough ensures authentic and delicious results every time.

Key Features

1. Pre-Cut & Easy to Use: Each 330g pack provides perfectly sized discs, ready to fill and bake.
2. Authentic Argentinean Style: Inspired by traditional empanada recipes, perfect for chicken, beef, or veggie fillings.
3. Light & Flaky Texture: Ensures your baked empanadas are crispy on the outside and tender on the inside.
4. Versatile for Baking: Great for sweet or savory recipes, giving you the freedom to get creative.

Directions

1. Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Add chicken to skillet skin side-down. Cook, flipping once, until golden brown on both sides, about 8 minutes; transfer to plate. Add chorizo and onions to same skillet. Cook, stirring occasionally, until chorizo is warmed through and onions are soft, about 4 minutes. Stir in garlic and paprika, cook until fragrant, about 30 seconds more. Add olives, raisins and chicken bouillon mixture to skillet; bring to boil. Add chicken skin side-up. Tightly cover skillet; reduce heat to low. Simmer, covered, until chicken is cooked through, about 20 minutes. Remove skillet from heat.

2. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard skin and bones. Shred chicken; transfer to skillet with sauce, mixing to combine. Cook over medium heat until sauce reduces and blends into chicken, about 5 minutes more. Transfer chicken mixture to heat-proof bowl. Let sit until steam subsides. Refrigerate until cold. (Note: Chicken filling can be stored covered in refrigerator for up to 5 days

3. Heat oven to 425°F. On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon heaping tablespoon cooled chicken mixture into middle of dough. Moisten edges with beaten eggs and fold in half to form half-moon shape. Gently press down edges and twist to seal; transfer to greased baking sheet. Repeat with remaining puff pastry rounds and filling to make 12 empanadas. Brush empanada tops with beaten egg.

What You'll Need

• 1 tbs Extra Virgin Oil
• 2½ lbs bone-in, skin-on chicken thighs
• 3.5oz Chopped Chorizo
• ¾ Chopped Onion
• 1tsp Minced Garlic or 2 Cloves Garlic (Chopped)
• 1/2 tsp. Paprika
• 1 Empanada Dough (Tapas para hornear)
• 1 Egg
• 1 Tsp water
• 1/4 Cup olives
• 1/4 cup Raisins
• 1 Chicken Flavour Bouillon Packet with1 cup of water
• Adobo All Purpose Seasoning

Make every bite a celebration of flavor with Goya Tapas Hojaldrada. Elevate your cooking and enjoy homemade empanadas that rival your favorite bakery.

Order now and bring the authentic taste of Argentina to your table—add to cart today!