Name: Chicken Empanadas
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Yellow onion, diced - 1; Diced poblano pepper - ½ cup; Garlic, chopped - 4 cloves; Kosher salt - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Ground dried chipotle pepper - 1 ½ teaspoons; Ground cumin - ½ teaspoon; Dried Mexican oregano - ¼ teaspoon; Cayenne pepper, or to taste - 1 pinch; Diced cooked chicken - 3 cups; Dried currants - 2 tablespoons; Diced tomatoes with green chile peppers (such as RO*TEL®) - 2 (10 ounce) cans; Water - ⅓ cup; Grated pepper Jack cheese (Optional) - ¾ cup; Egg, beaten - 1 large; Water - 2 teaspoons; All-purpose flour - 3 cups; Kosher salt - 1 ½ teaspoons; White sugar - 1 teaspoon; Cold unsalted butter - 12 tablespoons; Egg, beaten - 1 large; Cold water, or as needed - ⅓ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Empanadas

1. Olive oil - 2 tablespoons

2. Yellow onion, diced - 1

3. Diced poblano pepper - ½ cup

4. Garlic, chopped - 4 cloves

5. Kosher salt - 1 teaspoon

6. Freshly ground black pepper - ½ teaspoon

7. Ground dried chipotle pepper - 1 ½ teaspoons

8. Ground cumin - ½ teaspoon

9. Dried Mexican oregano - ¼ teaspoon

10. Cayenne pepper, or to taste - 1 pinch

11. Diced cooked chicken - 3 cups

12. Dried currants - 2 tablespoons

13. Diced tomatoes with green chile peppers (such as RO*TEL®) - 2 (10 ounce) cans

14. Water - ⅓ cup

15. Grated pepper Jack cheese (Optional) - ¾ cup

16. Egg, beaten - 1 large

17. Water - 2 teaspoons

18. All-purpose flour - 3 cups

19. Kosher salt - 1 ½ teaspoons

20. White sugar - 1 teaspoon

21. Cold unsalted butter - 12 tablespoons

22. Egg, beaten - 1 large

23. Cold water, or as needed - ⅓ cup

How to cook deliciously - Chicken Empanadas

1. Stage

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.

2. Stage

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.

3. Stage

Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.

4. Stage

Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.

5. Stage

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.

6. Stage

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.

7. Stage

Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.

8. Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

9. Stage

Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.

10. Stage

Roll each dough piece into an 8-inch circle.

11. Stage

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.

12. Stage

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.

13. Stage

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.

14. Stage

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. Chef John