Baked Chicken Empanadas Recipes

BAKED CHICKEN EMPANADAS WITH HATCH CHILE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-high heat. Add onion and saute until softened, about 5 minutes. Add chicken, corn, Hatch chile, and adobo seasoning. Cook until mixture is warmed through, about 5 minutes. Remove filling from heat.
• Set out empanada discs and place 2 tablespoons filling onto each disc. Sprinkle with 1 1/2 tablespoons Oaxacan cheese. Brush edge of discs with water and fold over to create half circles. Crimp to seal. Arrange on a baking sheet.
• Bake in the preheated oven for 20 minutes. Remove empanadas and sprinkle Cheddar cheese on top. Continue baking until cheese is melted and golden brown, about 5 more minutes.

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

CHICKEN EMPANADAS

Steps:

• Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
• Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
• Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
• Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
• While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
• Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
• Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
• Roll each dough piece into an 8-inch circle.
• Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
• Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
• Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
• Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.