Oven-Baked Empanadas
Simple empanadas you can whip up in short order, stuffed with a savory chicken and cheese filling.
Equipment
- Fork
- Knife
- Whisk
- Pastry Brush
- Baking Sheets
- Pan
- Sauce Pan
- Rolling Pin
Ingredients
Spice Mix
- ½ Tbsp Chili Powder
- ½ Tbsp Cumin
- ½ Tsp Onion Powder
- ½ Tsp Garlic Powder
- ½ Tsp Oregano
- ½ Tsp Salt
- ¼ Tsp Red Pepper Flakes (Optional)
- ¼ Tsp Cayenne (Optional)
Dough
- 2 Cups Flour
- 1 Tsp Kosher Salt
- ½ Tsp Baking Soda
- ½ Tsp Baking Powder
- 1 Tbsp Sugar
- 2 Tbsp Shortening
- ¾ Cup Milk
- ½ Cup Water
Filling
- 1 Chicken Breast
- 1 Yellow Onion Small, diced
- 1½ Tbsp Butter
- ¼ Tsp Garlic Powder
- ¼ Tsp Cumin
- 10 Oz. Mozzarella Shredded
Egg Wash
- 1 Egg Yolk
- 2 Tbsp Milk
Instructions
Mix Seasoning
- Mix the spice mix ingredients together and stir to combine.
Make Filling
- Melt ½ Tbsp butter in a pan on medium-high.
- Add onion and saute until translucent, then set aside.
- Melt 1 Tbsp butter in the same pan.
- Add diced chicken, garlic powder, and cumin, stirring to combine. Cook until barely done. Drain well.
- Mix cheese and 2 Tbsp of spice mix together.
- Mix together cheese, chicken, and onion, thoroughly combining. Set aside.
Make the Dough
- Whisk or stir together the flour, salt, baking powder, baking soda, and sugar.
- Mix the shortening into the dry ingredients, gently combining.
- Combine milk and water into a saucepan, and heat until near-boiling.
- Stir hot liquid into the dry mixture.
- Knead into a dough. Add either flour or water if the dough is too wet/dry, to adjust consistency.
Make the Empanadas
- Divide the dough into 16 portions, rolling into balls. Let these balls rest about five minutes.
- Roll each ball out into a flat circle, about 6" wide.
- Spoon about an ounce of filling into the center of each dough circle.
- Fold the dough over, pressing the edges together.
- Roll the flat edge inward, and crimp with a fork.
- Combine the egg yolk and milk into an egg wash. Brush over the empanadas.
- Arrange empanadas on baking sheet, leaving some space between them.
- Bake for 20 minutes at 400°F, or until golden. Let cool enough to handle, then serve and enjoy!