Description
Delicious homemade chicken and cheese empanadas featuring a tender, flaky dough filled with a creamy blend of cream cheese, cheddar, seasoned shredded chicken, and jalapeño for a mild kick. Perfectly baked to golden perfection, these empanadas offer a satisfying savory snack or appetizer that’s sure to impress.
Ingredients
Dough
- 3 cups (380 grams) all purpose flour, spooned and leveled
- 1 teaspoon kosher salt
- 12 tablespoons (170 grams) unsalted butter, cold and cut into cubes
- 1 large egg
- 1/3 cup (80 ml) cold water
Filling
- 4 ounces (115 grams) cream cheese, softened
- 4 ounces (115 grams) cheddar cheese, shredded
- 1/2 lb (200 grams) cooked chicken, shredded
- 1 jalapeno, seeded and diced
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- Kosher salt to taste
For Assembly
- 1 large egg (beaten for egg wash)
Instructions
- Prepare the Dough: In a food processor, combine the flour and kosher salt. Add cold cubed butter and pulse briefly until the butter is evenly distributed but still visible in small chunks. Add the egg and pulse several times to combine. Gradually add cold water, one tablespoon at a time, pulsing until small clumps form. The dough is ready for kneading once it begins to form small clumps. Remove and knead gently to form a ball, being careful not to overwork the dough.
- Chill the Dough: Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes, or up to overnight. If refrigerated longer, allow the dough to sit at room temperature briefly before using to make it easier to roll out.
- Make the Filling: In a medium bowl, combine softened cream cheese and shredded cheddar cheese until well blended. Fold in the shredded cooked chicken, diced jalapeno, paprika, cumin, and kosher salt to taste. Mix until evenly incorporated.
- Roll and Cut Dough: Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Using a 5-inch (12 cm) round cutter, cut out approximately 15 circles.
- Fill and Fold Empanadas: Spoon 1-2 tablespoons of the filling onto the center of each dough circle, leaving edges clear for sealing. If needed, moisten edges with water to help seal. Fold each circle in half over the filling and press the edges firmly together, optionally crimping with a fork to seal.
- Chill Before Baking: Place the assembled empanadas on a baking sheet and refrigerate for 30 minutes to help them hold their shape during baking.
- Apply Egg Wash and Bake: Brush the empanadas with beaten egg for a glossy, golden finish. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and cooked through.
Notes
- Cooked chicken can be prepared ahead by roasting, boiling, or using leftover chicken. Shred finely for best texture.
- If dough is too crumbly to roll out, add water 1 teaspoon at a time to improve pliability.
- For a spicier filling, include the seeds of the jalapeno or add more diced jalapeno.
- Dough can be made a day ahead and refrigerated, or frozen for up to 1 month.
- Empanadas can be frozen before baking; bake from frozen, adding a few extra minutes to the baking time.
- Ensure empanadas are well sealed to prevent filling leakage during baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
