Description
Baked Chicken and Cheese Empanadas make for an impressive appetizer, easy grab-and-go snack or delicious main!
Ingredients
Dough
- 3 cups (380 grams) all purpose flour*, spooned and leveled
- 1 teaspoon kosher salt
- 12 tablespoons (170 grams) unsalted butter, cold and cut into cubes
- 1 large egg
- 1/3 cup (80 ml) cold water
Chicken and Cheese Filling
- 4 ounces (115 grams) cream cheese, softened
- 4 ounces (115 grams) cheddar cheese, shredded
- 1/2 lb (200 grams) cooked chicken, shredded (see recipe notes for cooking suggestion)
- 1 jalapeno, seeded and diced
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- kosher salt to taste
Assembly
- 1 large egg
Instructions
Dough
- To make the dough, add the flour and salt to a food processor and mix.
- Add the butter and pulse the mixture briefly until the butter is evenly distributed, but still in visible chunks.
- Add the egg and pulse several times to combine.
- Gradually add the water and continue pulsing until small clumps form. Add more water, one tablespoon at a time, if needed – the dough is ready to knead when it starts to form small clumps.
- Knead the dough into a ball, making sure not to overwork.
- Wrap the dough in plastic wrap and transfer it to the refrigerator for at least 30 minutes and up to overnight. If letting the dough chill longer than 30 minutes, allow it to sit briefly at room temperature before using.
Chicken and Cheese Filling
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In a medium bowl, mix together the cream cheese and shredded cheddar until well combined.
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Fold in the chicken, jalapeno, cumin, paprika and salt.
Assembly and Baking
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Preheat the oven to 400°F (200°C).
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Roll out the dough on a lightly floured surface until approximately 1/4-inch thick.
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Cut the dough in 5-inch (12 cm) circles. You should have enough dough to make about 15 empanadas.
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Spoon 1-2 tablespoons of filling onto each circle, leaving enough room around the edges to easily fold in half.
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If needed, brush the edges with water to help the dough stick together and then fold the circle in half over the filling. Firmly press the edges together. If desired, press the edges together with a fork to form ridges.
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Place the empanadas in the refrigerator to chill for 30 minutes.
- In a small bowl, beat one egg and then brush over the empanadas.
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Bake for 20-25 minutes or until golden brown.
Notes
Measuring Flour: I highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
No food processor? You can also make the dough by hand, just make sure to fully incorporate the butter.
Cooking the chicken: Drizzle boneless skinless chicken thighs with olive oil. Season with cumin, paprika, garlic powder and kosher salt. Bake in an oven preheated to 425°F (220°C) for 25 minutes.
Storage: Baked empanadas will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. You can also freeze unbaked empanadas for up to 3 months.