Chicken Empanadas

Chicken Empanadas

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Chicken wrapped in golden dough makes the perfect finger food.

  • Dough
  • 3 Cups Unbleached Flour (Plus More For Work Surface)
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • 4 Tablespoons Butter
  • 1 Cup Whole Milk
  • Melted Butter For Brushing
  • Filling
  • 1 Tablespoon Canola Oil
  • 1 1/2 Pounds Chicken Tenders (Thinly Sliced)
  • 1/2 Yellow Onion (Diced)
  • 3 Garlic Cloves (Sliced)
  • 1 Jalapeño (Sliced)
  • 14.5 Ounces Diced Fire Roasted Tomatoes
  • 10 Ounces Quesadilla Cheese (Diced)
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. In large-size skillet heat oil over a medium-high heat. Add chicken and season with kosher salt and pepper. Add onion, garlic, and jalapeño. Sauté 5 minutes until soft. Add tomatoes. Turn heat down and cook 20 minutes until thick. Remove from heat. Transfer to bowl, cover with plastic wrap, place in refrigerator 1 to 2 hours until cooled. Remove from fridge and mix with cheese.
  2. To make dough combine flour, baking powder, kosher salt, and butter in food processor. Pulse until smooth. Add milk and pulse until combined.
  3. Preheat oven to 425 degrees.
  4. On floured work surface, roll dough out to about 1/8 inch thick. With large-size round cutter cut out as many rings as possible. Refold and reroll until almost all the dough is used. Brush outside edges of dough with water.
  5. Spoon chicken mixture evenly into each of the empanadas. Fold each into a half moon shape and crimp edges with a fork. Brush tops with melted butter. Place in oven 10 to 12 minutes until golden brown.
  6. Remove from oven and serve warm.
  7. Makes 12 Empanadas
  8. Prep Time: 50 Minutes Cook Time: 12 Minutes Total Time: 62 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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