Here is a delicious chicken empanada recipe. I combined two different recipes and added some of my own ingredients. Enjoy!
In a medium bowl mix together 2 cups all purpose flour, 2 tablespoons white sugar, and 2 teaspoons baking powder. With a pastry cutter, blend in 1/3 of a cup of softened butter until the butter is in pea sized pieces. Add in 1/2 to 3/4 cup of cold water, until the dough stays together but is not sticky. Form the dough into a ball and cover with a towel for at least 10 minutes.
Meanwhile, shred about 1/2 lb. precooked chicken breast. Chop up 1 small onion, and 2 jalapenos.
Saute the pre-chopped and shredded ingredients with a tablespoon of olive oil for a few minutes. Then, add 1 teaspoon cumin, 1 teaspoon paprika, and 1/3 cup salsa (any kind).
Roll out the empanada dough, then cut it into 4 inch circles (I used the top of a 24 oz. can). Put a spoonful of the chicken on one side of a circle. Fold the other side of the dough over and press down to make the sides stick. If needed, you can wet your hands and seal the empanada with water. Next, crimp the edges of the empanada with a fork. Repeat these steps until there is no dough remaining.
Brush 1 beaten egg over the tops of the empanadas. Then, place in a 375 degree F oven for 15 minutes. Let cool until warm. Enjoy!
Cook's Notes:
Spice Level: These empanadas were very spicy. If you want a milder empanada use only 1 small jalapeno and mild salsa.
Chicken: I used leftover chicken breast with seasoning. If you are using already seasoned chicken make sure to take the skin off! To shred chicken cut at a diagonal.
Dough: If you sift your flour you won't need as much water as the recipe says.
