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Chicken Empanadas
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
195 minutes
Chef John's flavorful baked chicken empanadas feature diced tomatoes, poblanos, and a blend of spices for a delicious meal.
Ingredients:
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 0.5 cup diced poblano pepper
  • 4 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1.5 teaspoons ground dried chipotle pepper
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon dried Mexican oregano
  • 1 pinch cayenne pepper, or to taste
  • 3 cups diced cooked chicken
  • 2 tablespoons dried currants
  • 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
  • 0.33 cup water
  • 0.75 cup grated pepper Jack cheese
  • 1 large egg, beaten
  • 2 teaspoons water
  • 3 cups all-purpose flour
  • 1.5 teaspoons kosher salt
  • 1 teaspoon white sugar
  • 12 tablespoons cold unsalted butter
  • 0.33 cup cold water, or as needed
Instructions:
  • Prepare all your delightful ingredients.
  • In a saucepan, drizzle olive oil. Add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, firmly pressing everything into the pan. Stir in currants.
  • 1. Heat saucepan over high heat and sauté onions until slightly softened, about 3 minutes. 2. Add diced tomatoes with green chiles and pour in 1/3 cup water; stir to combine.
  • Bring the mixture to a gentle simmer. Lower the heat to medium and cook, stirring occasionally, until the liquids are reduced, for 30 to 45 minutes. Remove from heat and allow it to cool to room temperature, approximately 30 minutes. Chill well before using, for 1 to 2 hours.
  • Combine flour, salt, and sugar in a bowl. Add cold butter by grating it into the bowl, pausing to mix as necessary using your hands until a dough forms.
  • Add the beaten egg and water in a drizzle then stir with a fork until a shaggy dough forms.
  • Shape mixture into a dough ball by hand; knead briefly on a work surface. Wrap dough in plastic and refrigerate for at least 1 hour, or overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Unwrap the chilled dough and place it on a lightly floured surface. Use a bench scraper to divide the dough into 8 equal pieces and roll each piece into an 8-inch circle.
  • Remove any extra juice from the filling. Place a generous 1/2 cup of the chicken mixture on each dough circle. Sprinkle with Pepper Jack cheese.
  • Moisten edges of each dough circle lightly with water; fold over and seal carefully, ensuring no air pockets are trapped. Press down firmly with fingertips or use a fork to create a decorative edge.
  • Create a mixture of beaten egg and 2 teaspoons of water to make an egg wash. Gently brush this over the empanadas on the baking sheet and finish by sprinkling them with cayenne for added flavor.
  • Place in the middle of the preheated oven until golden and crisp around the edges, approximately 35 minutes. Allow to cool on a wire rack for 5 minutes before enjoying.
  • Indulge in the dish while it's still warm!

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