I used taco seasoning on the chicken too! Saute 2-3 Tablespoons of onion in a drizzle of oil over medium high heat for a few minutes. Okay, don’t forget to chill that dough! Repeat for each empanada. Spoon heaped tbsp. Add taco seasoning and cook for 30 seconds, or until fragrant. In the United States, most people have heard of Argentinian or Chilean empanadas, but the truth is all countries from Mexico to Chile have one or more versions. Cover the dough with plastic wrap and refrigerate for 1 hour. Fold the edges over and decoratively crimp with a fork, if desired. Preheat oven to 220°C / 200°C (fan-forced). Pull the edges up and pinch them shut with your finger. Chop up a large chicken breast and combine it well with this mixture. 1 tbsp. Lift both edges of the round and seal the edges using your fingers. 1 tbsp. Baking Sheet: A nice big baking sheet is a must-have for any kitchen. You can use a biscuit cutter, a small bowl, or even a glass to carve out an empanada circle. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Please enter the characters below to submit your feedback. Add the chopped hard-boiled egg and olives into the filling mixture. For these Mexican Chicken Empanadas, I’ve created a very simple, shortcut recipe that doesn’t involve braising chicken or making your own dough BUT still tastes like you spent hours in the kitchen. While empanadas are lined on the baking sheets before baking, transfer entire baking tray to the freezer. Add an additional pinch of salt if you'd like savory crusts. Pierce each empanada two times with a fork so steam can escape while baking. In a bowl, combine 2 small eggs, 1.5 tablespoons vinegar, and 1/2 cup ice cold water. Cooked empanadas will keep for up to three days, stored in an airtight container in the fridge, or frozen for up to two months. store-bought pie crusts or 2 dough rounds of homemade Empanada dough, cooked boneless, skinless chicken breasts. Discard scraps. You will need about 2 cups of shredded chicken for this recipe. Overworking the dough will result in dense empanadas so just use your hands to gently combine this mixture into a cohesive ball. If you’d like to get to know me a little better, click here. Stir in Mexican Style Cheese. Spoon 2 to 3 tablespoons of filling into the middle of the circle. I’m using a batch of our homemade Pickled Jalapenos but you don’t have to pickle your own just for these empanadas; a canned version would work too. Dice up 6 oz. Repeat with the other sheet of puff pastry. I make a big batch take out when i want quick snack. Store relish in a sealed container and refrigerate for up to one week. Repeat with remaining pastry and filling. Mix 1.5 teaspoons of salt into 3 1/4 cups of all purpose flour. Firmly press the edges together to seal. Add the butter and shortening cubes, a few pieces at a time with the motor running, until all fats are incorporated and pea-sized clumps begin to form. While you could probably cover just about anything in a buttery pastry crust and call it a recipe win, when it comes to the savory side of the spectrum, the gold belongs to the empanada alone. 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. Add the remaining 1/4 cup of water, a tablespoon at a time, if the dough feels dry. If not making the relish, you can serve with chipotle mayonnaise or your favourite store-bought chutney. Hi Karly! After filling I froze them on a sheet pan and once frozen transferred to a freezer bag. Brush the tops/sides evenly with egg wash. Bake until golden brown, approximately 20-25 minutes. You should have a total of 20 circles. * Percent Daily Values are based on a 2000 calorie diet. Place one pastry sheet on a clean bench. Brush each empanada with the egg yolk and water mixture. Chilling the dough before rolling it out is muy importante. To make the chicken filling, we first sauté diced red bell peppers and black beans for just a couple minutes. If you have never used puff pastry dough, it is located in the freezer section of your grocery store and is wonderfully easy to work with. We will add our cheese directly onto the filling before folding over the dough so it doesn’t get lost. Place 1 1/2 tablespoons chicken mixture in the center of each circle and top with one tablespoon of cheese. Hi just sending comment about freezing epernidae they taste even better when freezing so much flavor. Monterey Jack cheese is mild enough in flavor to let the green chiles shine and is an exceptional melting cheese. To make the tomato chilli relish, heat oil in a small saucepan over medium heat. Chicken Empanadas make for an excellent party appetizer or a seriously satisfying snack. Brush the pressed edge with water and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. Then, we add our cooked, diced chicken, taco seasonings and enchilada sauce and heat through. I built this site to share all the recipes and techniques I've learned along the way. Cut the cheese into chunks. Easy recipe ideas perfect for cooking in your pie maker. Freshly grated cheese is always best, but if you are in a pinch for time, you can use a good-quality pre-shredded cheese. Add bell peppers and black beans and sauté for 2 minutes. Roll the dough down to 1/4" thickness or less. Admitting your obsession is the first step Hope they treat you well. Never fear! Add this mixture to the flour and roughly combine. Once the liquid is boiling, lower to a simmer and cook for 15 to 20 minutes, until the chicken is cooked through. If you do not have a food processor and still want to make this dough, see this recipe for Flaky Pie Crust and use that instead! An easy recipe for baked Chicken Empanadas with a golden crust and a flavorful filling of shredded chicken, canned green chiles, and Monterey Jack cheese. Buy the empanada dough discs at a supermarket that sells Latin foods. Will report back when I try this. Large Skillet: This skillet is my go-to kitchen tool. Dice up 6 oz. Comfort food recipes with real ingredients made easy! Add mince and cook, stirring to break up lumps for about 3 minutes, or until changed in colour. Season with salt and pepper. Your email address will not be published. Mix it in just enough to make the mixture crumbly with a few chunks of butter laying about. Your email address will not be published. When ready to use, the dough should be soft and smooth, not elastic. Add the chopped onions, paprika, cumin, chili powder, sugar, and salt and pepper. Dump onto a work surface but don’t knead it! Copyright ©2020, Real Housemoms. Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. I use this method for tea-biscuits and pie dough, the results are amazing. It’s been a few months since I’ve had these and am now officially craving them! Cook, stirring for 1 to 2 minutes, or until combined and heated through. Mexican Chicken Empanadas are an irresistible appetizer, dinner, or snack that can be made ahead of time and frozen for later!