Baked Chicken Empanadas
The ultimate comfort food, Baked Chicken Empanadas are crispy on the outside and deliciously savory on the inside. Packed with creamy chicken and spices, these empanadas make for an easy weeknight dinner or a perfect party appetizer. Enjoy them warm, right out of the oven!
Equipment
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
- Cutting Board
- Baking Sheet
- Oven
Ingredients
- 4 ounces cream cheese softened
- 2 ounces Queso Fresco softened
- 1 teaspoon chili powder I love Penzey’s Chili 9000
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- ½ cup shredded Pepper Jack
- 2 scallions thinly sliced
- 1 cup shredded or cubed cooked chicken
- 2 Pillsbury Pie Crusts or Homemade
- 1 egg
- 1 teaspoon water
- Flake Sea Salt optional
- Serve with:
- Apple Jicama Slaw with Honey-Chipotle Vinaigrette
- Sliced avocadoes
- Diced fresh tomatoes
Instructions
- Adjust the oven racks to the upper-middle and lower-middle positions, then preheat the oven to 375°F. It's important to get that oven nice and hot, ensuring even cooking for the empanadas.
- Line two large, rimmed baking sheets with parchment paper or aluminum foil. This will prevent the empanadas from sticking and make cleanup a breeze. Lightly spray the lined sheets with nonstick spray for added assurance.
- If you’re using store-bought pie dough, let it sit on the counter for about 15 minutes before rolling it out. This resting time ensures the dough is easier to work with and won’t crack.
- In a large mixing bowl, combine cream cheese, Queso Fresco, chili powder, ground cumin, crushed red pepper flakes, shredded Pepper Jack, and scallions. Using an electric mixer on medium speed, mix until everything is well incorporated and creamy.
- Next, add the shredded or cubed cooked chicken into the mixture. Gently fold it in until it's evenly distributed throughout the filling. Set this aside as you prepare the dough.
- Unroll the dough on a lightly floured surface and use a rolling pin to create a 12-inch round. If the dough cracks, gently press it back together. With a 4-inch round cookie cutter, cut the dough into 7 (4-inch) rounds per pie crust. This will give you the perfect size for your empanadas.
- Make an egg wash by whisking together 1 egg with 1 teaspoon of water. This mixture will help achieve that beautiful golden crust.
- Brush the edges of each dough round with the egg wash. This step ensures that the halves will seal nicely, keeping all that delicious filling inside.
- Place 1 rounded tablespoon of the chicken filling in the center of each pastry round. Carefully fold the dough over to form a half-moon shape. Gently press the filling down a little to help seal the edges.
- Brush the top of each empanada with the egg wash. This not only enhances the color but also adds a bit of richness.
- Using a table fork, press down on the edges to crimp them securely. This will ensure that the empanadas stay sealed while baking.
- If desired, lightly sprinkle the empanadas with flake sea salt. This adds a lovely touch of flavor and makes them even more inviting.
- Place the empanadas on the prepared baking sheets, ensuring they are spaced 1-2 inches apart. This allows them to bake evenly without touching each other.
- Make three tiny slits in the top of each empanada to release steam during baking. This prevents them from bursting while they cook.
- Now, it’s time to bake! Place one tray on the upper-middle and the other on the lower-middle rack. Bake at 375°F for 20 to 22 minutes, switching and rotating the baking sheets halfway through. You'll know they're ready when they're golden brown and lovely.
- Once baked, let the empanadas cool for a few minutes. Serve warm with slices of avocado and the refreshing Apple-Jicama Slaw or a drizzle of Honey-Chipotle Vinaigrette.
- Enjoy the delightful flavors and the smiles from family and friends as they dig into your homemade Baked Chicken Empanadas!
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge. They will keep for up to three days.
- Tip 2: You can freeze uncooked empanadas. Just ensure they are well-wrapped in plastic wrap and stored in a freezer bag. Bake them straight from frozen; just add a few extra minutes to the cooking time.
- Tip 3: These empanadas pair beautifully with a side salad or a light soup for a complete meal.
- Tip 4: Feel free to add seasonal ingredients like spinach or roasted peppers, depending on what’s fresh and available.
- Tip 5: Serve with a variety of dipping sauces like salsa, ranch, or a zesty cilantro sauce for added flavor.