Chicken Empanadas
Ready In: 45 mins
Serves: 6-15
Ingredients
Dough
- 2 cups flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1⁄2 cup butter
- 5 -6 tablespoons cold water
Filling
- 2 boneless chicken breasts
- 2 -3 tablespoons butter
- 1 -2 tablespoon chicken bouillon
- garlic, cloves-to taste
- bell pepper
- 12 ounces cheese
- salsa
Directions
- Dough: Mix the dry ingredients for the dough and cut in the butter.
- Mix the cold water in, while tossing the mixture, one tablespoon at a time until dough-like; allow to cool 30 minute.
- Filling: Cut up the chicken in small cubes and brown in butter over medium heat.
- Add the chicken bouillion(I use the kind you're suppose to add water to but I don't add the water).
- I have a handy-dandy garlic press which gets more than enough use with this recipe -- just get some garlic in there whichever way fits you best.
- I will either finely chop some peppers or use a small can of chiles for some bite.
- After the chicken is cooked through add the cheese and mix.
- Add a little salsa if you like spice otherwise it goes very well over the empanadas.
- Cooking: Roll the dough slightly less than 1/4".
- Cut in circles (the size will depend on the occasion, for small snacks or a party do smaller circles, for a meal go larger).
- Place some filling in the center of the circle and fold one half to the other.
- Make sure you press down firmly to seal the ends together or THEY WILL LEAK! It's just a mess and a pain when that happens.
- Bake at 350 degrees.
- Optional: You can brush on either egg whites or butter to the tops, it helps seal them and the butter adds a little flavor, I like to apply it a couple times before and during cooking.
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