Baked Chicken Empanadas with Smoked Paprika
Total Time: 02h 30m
Hands-on Time: 00h 30m
Makes: 18 - 20 servings
Making your own homemade chicken empañadas may sound a little daunting — but this recipe breaks down the process to make it simple and fun! Spiced with smoked paprika, cumin and chili powder, then baked in the oven until golden-brown, we think you'll really like 'em.
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Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon Frontier Co-op® Organic, Fair Trade Cane Sugar
- 1 1/4 teaspoons Frontier Co-op® Sea Salt, divided
- 1 cup unsalted butter, chilled and cut into cubes
- 1/2 cup cold water
- 2 small chicken breasts, cooked and shredded (about 2 cups)
- 1/4 cup cream cheese, room temperature
- 1 cup mild cheddar cheese
- 1/4 cup red bell pepper, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 vine-ripened tomato, seeded and finely chopped
- 2 tablespoons yellow onion, finely chopped
- 1 large clove garlic, minced
- 1 teaspoon Frontier Co-op® Ground Cumin
- 1 teaspoon Frontier Co-op® Smoked Paprika
- 1/2 teaspoon Frontier Co-op® Chili Powder
- 1 egg white
- 1 tablespoon room temperature water
Directions
- In a stand mixer fitted with the paddle attachment or a large food processor, combine flour, sugar and 1 teaspoon salt. Pulse until well combined.
- Add butter and pulse until butter is broken up into pieces the size of large peas.
- Slowly begin to add water, while the mixer or food processor maintains medium speed, just until the dough mixture begins to come together.
- Turn dough onto a clean floured surface and form into 2 equal-sized disks. Cover in plastic wrap and chill in the fridge for at least 2 hours or up to a week.
- In a large mixing bowl, combine chicken, cream cheese, cheese, bell pepper, jalapeño pepper, tomato, onion, garlic, cumin, smoked paprika, chili powder and remaining 1/4 teaspoon salt. Stir until well combined. Taste for flavor and add more spices or salt if desired.
- Roll out one of the discs of pie crust on a floured surface to make 1, 15-inch circle. Use a 3-to-4-inch cookie cutter or the mouth of a small bowl to cut out rounds of dough. Re-roll dough scraps and repeat with second disc of dough until you have 18 to 20 rounds for empanada crust.
- Measure 1 heaping tablespoons of chicken filling and place it on the center of one of the dough rounds. Fold dough in half like a taco and press edges together. Use a fork to crimp edge so empanada stays sealed while baking. Repeat for remaining dough rounds and filling.
- Preheat oven to 400 degrees and line 2 large baking sheets with parchment paper.
- Whisk together 1 egg white and 1 tablespoon water. Lightly brush surface of each empanada with egg wash and place on parchment-lined baking sheets. Bake for 22 to 30 minutes, until empanadas are golden-brown and crispy. (For best results, bake one sheet of empanadas at a time).
- Serve hot and enjoy!
- Prepare chicken however you like — we recommend sprinkling with sea salt, paprika, Italian seasoning and chili powder, then poaching in a large skillet over medium-low heat for 20 minutes. You can also use rotisserie chicken.
- Substitute colby jack or Monterey jack cheese for the cheddar, if desired.
- To save time, consider using 2, 15-ounce packages of refrigerated pie crust instead of making your own.
