Empandas are delish.
Except if you don’t like them, I feel sorry for your tastebuds.
So, here’s a recipe I made for chicken empanadas! IT EVEN CHEATS and uses pre-made pie crust dough to speed up the process so you can whip these puppies on the table on a work night. I usually won’t cheat when it comes to pastry dough, BUT for speedy empanadas I feel like it’s important because it holds its shape so well under the cheesy, tasty filling. It is not, however, as deliciously flaky as homemade is.
Are you ready to get your tex mex on?!
(Who am I kidding. I ALWAYS AM.)
Easy Chicken Empanadas
serves 4 (and is ready in less than 30 minutes)
1 tablespoon vegetable oil
1 onion, chopped fine
2 jalapeno chiles, stemmed and half seeds removed
3 cloves garlic
1 teaspoon ground cumin
1 lb ground chicken
salt and pepper
1/2 cup minced fresh cilantro
1 cup shredded monterey jack cheese
2 (9 inch) store bought pie dough rounds
- Preheat oven to 450. Line a rimmed baking sheet with parchment paper. It’s kind of important.
- Heat oil in a 12 inch nonstick skillet. Add onion, jalapenos and garlic and cook until starting to soften, about 2 minutes. Add cumin andbook until fragrant, about 30 seconds. Add chicken, 3/4 tsp salt and 1/4 tsp pepper and cook until no longer pink. About 4 minutes, really. Transfer chicken mixture and stir in cilantro and cheese. Season with salt and pepper to taste.
- Cut each dough round in half and arrange 1/4 of filling on one side of each dough half, leaving 1/2 inch border. Brush edges of dough with water, fold dough over filling and fold edges over, making a nice pretty fluted pattern to seal it off. Poke each empanada with a fork a couple times to allow steams to escape.
Bake 15 minutes, until just golden.