An easy recipe for baked Chicken Empanadas with a golden crust and a flavorful filling of shredded chicken, canned green chiles, and Monterey Jack cheese.
Slice the cooked chicken breasts, cutting against the grain, into strips about 1" thick. Then, shred each strip into bite-sized pieces and transfer to a mixing bowl.
Add the cheese, green chiles, cumin, salt, and pepper and stir to combine.
Preheat the oven to 400° and have ready 2 baking sheets lined with either parchment paper or a silicone baking mat. Prepare the egg wash by whisking together the egg and the water. Set aside until ready to use.
Working with one at a time, roll out the dough so that it is just over a 1/4" thick. Use a round biscuit/cookie cutter (about 2 1/2" in diameter) and cut out rounds of dough. Roll each round out until it is about 3" in diameter.
Dip your finger in the egg wash and run it along the perimeter of empanada dough round and add a generous tablespoon of filling to the center.
Gently bring the edges of empanada upward to meet in the middle, and pinch firmly to seal. Fold the edges over and decoratively crimp with a fork, if desired. Repeat for each empanada.
Transfer to the prepared baking sheet, and brush lightly with the egg wash. Bake for 20-22 minutes, until or until golden. Allow to cool slightly, serve and enjoy.
If you are making the Empanada Dough from scratch, you'll need to add 10-15 minutes to the prep time and allow for two hours of chill time.
Makes 12-14 Chicken Empanadas.
The Anthony Kitchen