Green Chile Chicken Empanadas

1. 1
   prep · ~10 min

   Make the empanada dough.

   1.In a large bowl, whisk together the flour and salt.

   2.Add the cold cubed butter. Use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.

   3.Beat the egg with the water and vinegar, then pour into the flour mixture.

   4.Mix until a shaggy dough forms, then knead briefly on a floured surface until smooth. Flatten into a disc, wrap, and refrigerate for 30 minutes.

   TIPKeep the butter and water ice cold. Visible butter flecks in the dough will create flaky layers when baked.
2. 2
   boil · ~15 min

   Cook and shred the chicken.

   Place the chicken pieces in a saucepan, cover with the cup of water, and bring to a boil. Lower the heat and simmer for 12-15 minutes until the chicken is fully cooked. Remove, let cool, and shred finely with two forks.

3. 3
   saute · ~10 min

   Sauté the filling.

   1.Heat the oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.

   2.Add the minced garlic and cook for 30 seconds until fragrant.

   3.Stir in the chopped roasted green chiles, ground cumin, salt, and black pepper. Cook for 2 minutes.

   4.Add the shredded chicken and mix well. Remove from heat and let it cool slightly.

   5.Fold in the softened cream cheese and shredded cheddar cheese until well combined.
4. 4
   prep · ~2 min

   Preheat the oven and prepare the baking sheet.

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

5. 5
   assemble · ~10 min

   Fill and seal the empanadas.

   1.On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.

   2.Use a bowl or cutter to cut out circles roughly 5-6 inches in diameter.

   3.Place about 2-3 tablespoons of the chicken filling in the center of each circle.

   4.Fold the dough over to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal.

   5.Place the empanadas on the prepared baking sheet.
6. 6
   bake · ~20 min

   Brush with egg wash and bake until golden.

   Brush the top of each empanada generously with the beaten egg. Use a sharp knife to cut 1-2 small slits in the top for steam to escape. Bake for 18-20 minutes until the pastry is deeply golden brown and crisp.

   TIPDon't skip the steam vents. Without them the pastries can burst open in the oven.
7. 7
   rest · ~5 min

   Cool briefly on a wire rack before serving.

   Let the empanadas rest for a few minutes after baking. They will be extremely hot inside.

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