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Chicken Empanada
Yield: 3-4
Brian Carson
Chef
00:40
Prep
00:25
Cook
01:05
Total Time
Ingredients & Directions
Directions
Chicken Empanada
1 lb
Springer Mountain Farms Ground Chicken
1
Jalapeno, seedless and minced
1/2 cup
Onion, diced
1/2 cup
Cilantro, chopped
1 cup
Cheddar jack cheese, shredded
1 teaspoon
Salt
1 teaspoon
Cumin
1/2 teaspoon
Coriander, ground
1/4 cup
Cilantro, chopped (for garnish)
2 1/4 cups
All-purpose flour
1 1/2 teaspoons
Salt
1 stick
Unsalted butter
1 each
Whole egg
1 tablespoon
Apple cider vinegar
1/3 cup
Water
2
Eggs
2 teaspoons
Water
Cilantro
Prepared salsa
- To make filling add chicken, jalapeños, and onions to a medium pan and cook over medium heat for 5 minutes, or until chicken is brown.
- Add remaining ingredients and mix well, turn off heat and set aside to cool.
- To make empanada dough combine flour, salt, and butter in a large mixing bowl and combine with a pastry cutter or fork until it resembles wet sand.
- Whisk eggs, apple cider, and water into mixture to form dough.
- Cover dough with plastic wrap and allow to rest 15 minutes.
- Preheat oven to 350°F.
- Form dough into 2 inch balls, and use a rolling pin to flatten empanada dough to 4 inch circles or use a 4 inch cookie cutter to cut circles from flattened dough.
- Combine scraps and reroll to use up all dough.
- Using a spoon, fill center of dough circles with 3 tablespoons of chicken empanada filling, fold circle to a half-moon shape and then crimp edges together with a fork.
- In a small bowl, add eggs and water and whisk together to make an egg wash for the dough.
- Using a pastry brush, cover surface of uncooked empanadas evenly with egg wash.
- Using canola oil spray, cover surface of baking tray and place empanadas on tray.
- Using a toothpick, prick 2 holes on surface of each empanada for steam to escape.
- Bake for 20 minutes or until internal temperature of chicken reaches 165°F and color is golden brown.
- Serve with fresh cilantro and salsa.
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Chicken Empanada
Brian Carson
Chef
Yield: 3-4
00:40
Prep
00:25
Cook
01:05 Total Time
Ingredients
Directions
Chicken Empanada
1 lb
Springer Mountain Farms Ground Chicken
1
Jalapeno, seedless and minced
1/2 cup
Onion, diced
1/2 cup
Cilantro, chopped
1 cup
Cheddar jack cheese, shredded
1 teaspoon
Salt
1 teaspoon
Cumin
1/2 teaspoon
Coriander, ground
1/4 cup
Cilantro, chopped (for garnish)
2 1/4 cups
All-purpose flour
1 1/2 teaspoons
Salt
1 stick
Unsalted butter
1 each
Whole egg
1 tablespoon
Apple cider vinegar
1/3 cup
Water
2
Eggs
2 teaspoons
Water
Cilantro
Prepared salsa
- To make filling add chicken, jalapeños, and onions to a medium pan and cook over medium heat for 5 minutes, or until chicken is brown.
- Add remaining ingredients and mix well, turn off heat and set aside to cool.
- To make empanada dough combine flour, salt, and butter in a large mixing bowl and combine with a pastry cutter or fork until it resembles wet sand.
- Whisk eggs, apple cider, and water into mixture to form dough.
- Cover dough with plastic wrap and allow to rest 15 minutes.
- Preheat oven to 350°F.
- Form dough into 2 inch balls, and use a rolling pin to flatten empanada dough to 4 inch circles or use a 4 inch cookie cutter to cut circles from flattened dough.
- Combine scraps and reroll to use up all dough.
- Using a spoon, fill center of dough circles with 3 tablespoons of chicken empanada filling, fold circle to a half-moon shape and then crimp edges together with a fork.
- In a small bowl, add eggs and water and whisk together to make an egg wash for the dough.
- Using a pastry brush, cover surface of uncooked empanadas evenly with egg wash.
- Using canola oil spray, cover surface of baking tray and place empanadas on tray.
- Using a toothpick, prick 2 holes on surface of each empanada for steam to escape.
- Bake for 20 minutes or until internal temperature of chicken reaches 165°F and color is golden brown.
- Serve with fresh cilantro and salsa.
