Cheese and Chicken Empanadas

Baked Pastry Ingredients:
  • 2 frozen pie shells, thawed
  • 3 large egg yolks
  • 2 Tbsp coarse (kosher) salt
  • 1 Tbsp dark chili powder
Filling Ingredients:
  • 1/2 cup Monterey Jack cheese, grated
  • 1/2 cup Cheddar cheese, grated
  • 1 cup shredded cooked chicken
  • 1 jalapeño pepper, diced
  • 1/2 Tbsp minced garlic
  • 1 Tbsp minced red onion
  • 1/2 tsp cumin, ground
  • 1 tsp salt
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Preparation:

In a bowl, mix together all ingredients for filling and refrigerate until ready to assemble empanadas.

On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).

Place approximately 2 Tbsp of cheese and chicken mixture in center of dough circles. Fold each circle in half and crimp edges with a fork.

Place on a baking pan or cooking sheet and brush top of each empanada with egg yolk. Sprinkle top with salt and chili powder.

Bake 12 to 13 minutes at 400° F. Serve warm or at room temperature.

Servings: 6
Source: Chef Jeff Blank, Hudson's on the Bend restaurant, Austin, TX
Submitted by: Recipe Group Member
Date:






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