Chicken Empanadas

From Ellen Wartella, California

2 cups flour
1/2 cup milk
4 Tablespoons butter, cold
2 teaspoons baking powder
1 egg
1/2 teaspoon salt
Egg Wash (1 egg whisked with 2-3 Tbs water)

1 pound cooked chicken, shredded and cut into ½ inch pieces
1/2 Jalapeño, seeded & minced (may omit)
1 medium onion, chopped fine
1 small can diced green chiles
2 eggs, scrambled; set aside 2-3 T for wash
2 Tablespoons Olive oil
3 Tablespoons BBQ or Cajun seasoning

Filling: Heat oil in sauté pan, add the onions and peppers, sprinkle in the spices and cook for a minute.  Add to the cooked chicken, gently mix and cool.  Mix in the egg.  The filling is now ready. Set aside

Dough: Place dry ingredients into a bowl and blend in the butter with a pastry cutter (as you would for a pie crust).  Mix the wet ingredients.  Add to the dry ingredients and blend the dough together.  Let dough rest for one hour.  Using a rolling pin, roll out 5”-6” rounds about 1/8” thick.  Place about 2-3 Tablespoons filling in the center and fold over; seal by pinching the seam together and mashing with the tines of a fork.  Vent each with a slash in the top center and eggwash the tops. 

Preheat oven to 350 degrees; place on cookie sheets and cook to a golden brown, about 30 minutes.  Serve warm or hot.

Sauce: Optional. Mix 1 cup sour cream or light sour cream with 1/4-1/3 cup Chipotle sauce.

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