Description
Scrumptious chicken empanadas with a hearty stew-like filling consisting of shredded chicken, cheese, sauce, and sautéed vegetables enclosed in a buttery, flaky crust that will have your toes curling.
Ingredients
Dough Ingredients
- 4 Cups + 1/2 Cup All-Purpose Flour
- 2 Sticks of Unsalted Butter, Frozen and chopped
- 3/4 Cup Water, ice cold
- 2 Large Eggs
- 2 Tsp Turmeric
- 2 Tsp Cayenne Pepper, optional
- 1 Tsp Salt
Filling Ingredients - 2 Lbs Boneless Chicken Breast
- 1 Cup Sweet Corn
- 1/2 Cup Yellow Onions, sliced
- 1/2 Cup Rotel Diced Tomatoes & Green Chili
- 1/3 Cup Green Bell Peppers, sliced
- 4 Tsp Tomato Paste
- 2 Tsp Minced Garlic
- 1 Cup Shredded Colby Jack Cheese
- 1 Cup Mexican Cheese Style Blend
- 3 Cups Vegetable Oil
- 3 Cups Low Sodium Chicken Broth
- 2 Tbs Cornstarch
- 1 Tbs Unsalted Butter
- 2 Tsp Seasoning Salt
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Ground Cumin
- 1/2 Tsp Chitpotle
- 1/2 Tsp Chili Powder
- 1/2 Tsp Black Pepper
Dipping sauce ingredients - 1 Cup Mayo
- 1/2 Cup Sriracha Sauce
Instructions
- Get 3/4 cup of cool water, and 2 sticks of butter, and place them in the freezer to chill them to a very cold temperature.
- Add 4 cups of all-purpose flour to a large mixing bowl.
- Stir in the salt, turmeric, and cayenne pepper.
- Chop up two sticks of cold, hard, unsalted butter.
- Add half of the flour and half of the butter to a blender and pulse until well blended, leaving a buttery crumb consistency.
- Repeat until all the flour and cold butter are combined, and then add back to the large mixing bowl.
- Crack two eggs into a small mixing bowl and beat them well with a fork.
- Add them to the bowl of flour and butter, and work them in with your hands.
- Then add the water, using a little at a time, and bring the dough together to form a large ball.
Make sure not to overwork the dough. - Wrap with plastic wrap and refrigerate for at least 30 minutes.
- Season the boneless chicken breast with all the seasonings.
- Chop up the onions and peppers into small pieces.
- Drain the juice from the can of diced tomatoes.
- Place a large pot over medium-high heat and add 3 tablespoons of oil.
- After a minute, add the chicken and sear on each side for 3 minutes, then remove it.
- Add the butter, and once it melts, add in the onions, peppers, diced tomatoes, and minced garlic, then stir well.
- Sautee for 2 minutes, then reduce the heat to medium.
- Stir in the tomato paste and cornstarch.
- Add the chicken back to the pot and pour in the broth.
- Cover with a lid, leaving a crack on the side, and simmer for 35-40 minutes.
Stir periodically. - Add filling to a large mixing bowl and shred the chicken.
- Add in the corn and cheese and stir well.
- Coat a flat surface with as much of the remaining 1/2 cup of flour as needed.
- Slice the dough in half, then slice it into as many pieces as you desire.
This depends on how many empanadas you want and the size you prefer. - Roll the pieces of dough, then press them against the surface.
- Flatten them out with a rolling pin.
- Using a circular bowl or a round dough cutter, cut out a circular piece of dough to your preferred size.
- Add the filling to the empanada dough, fold, and close ends together with a fork.
- Place a large skillet over medium heat and add in the oil.
- After about 10 minutes, or once hot, add in the empanadas.
- Fry for 3 to 4 minutes per side, then set on a baking rack.
- For a creamy, spicy dipping sauce, combine the mayo and sriracha, then stir well.
Notes
Baking instructions
- Preheat oven to 400°F
- Line a baking sheet with parchment paper.
- Melt 1/3 cup of butter and add it to a small bowl.
- Let the butter chill.
- Crack 2 eggs into the small bowl of butter and beat well.
- With a brush, fully coat the top of the empanadas with the butter and raw eggs.
- Once the oven is hot, add the empanadas and bake for 20 to 25 minutes.
