Green Chile Chicken Empanadas

Instructions

1. 1

   Prepare the Empanada Dough

   • In a large bowl or food processor, combine the all-purpose flour and 1 tsp of salt.
   • Add the cold, cubed butter. Pulse or use a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • Gradually add the ice water, 1 tablespoon at a time, mixing or pulsing until the dough just begins to come together. Do not overmix.
   • Turn the dough onto a clean surface, gently form it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30-60 minutes to chill.
2. 2

   Cook the Chicken Filling

   • While the dough chills, heat the olive oil in a large skillet over medium heat.
   • Add the finely chopped onion and cook for 5-6 minutes, until softened and translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the shredded chicken, drained green chiles, ground cumin, dried oregano, 0.75 tsp salt, and black pepper. Stir well to combine and cook for 3-4 minutes to allow the flavors to meld.
   • Remove the skillet from the heat and transfer the filling to a bowl. Let it cool completely to room temperature. This is crucial to prevent a soggy dough.
   • Once cooled, stir in the shredded Monterey Jack cheese and chopped cilantro.
3. 3

   Assemble the Empanadas

   • Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
   • On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
   • Using a 5-inch round cutter (or a small bowl as a guide), cut out approximately 12 dough circles. You may need to gather and re-roll the scraps.
   • Spoon about 3 tablespoons of the cooled filling onto one half of each circle, leaving a 1/2-inch border.
   • Lightly brush the edges of the dough with water. Fold the empty half over the filling to create a half-moon shape.
   • Press the edges together firmly to seal, then use the tines of a fork to crimp the edges decoratively.
4. 4

   Bake and Serve

   • Carefully place the assembled empanadas on the prepared baking sheets.
   • In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash.
   • Brush the tops of the empanadas with the egg wash for a golden, shiny finish.
   • Using a sharp knife, cut a small slit in the top of each empanada to allow steam to escape.
   • Bake for 20-25 minutes, or until the pastry is golden brown and puffed up.
   • Let the empanadas cool on the baking sheets for 5-10 minutes before serving warm with your favorite salsa, sour cream, or guacamole.