Chicken Empanadas
Chicken filling made with onions and spices
Servings Prep Time
8people 10minutes
Cook Time Passive Time
40minutes 30minutes
Servings Prep Time
8people 10minutes
Cook Time Passive Time
40minutes 30minutes
Ingredients
Instructions
  1. 1. Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the chicken and a liberal pinch of salt and cook until browned, giving it an occasional stir to ensure it cooks evenly, 4 to 5 minutes. Add the onion, paprika, cumin, and another good pinch of salt to the browned chicken and continue cooking until the onions are translucent and aromatic, 3 to 4 minutes.
  2. Add the garlic and cook for 1 minute.Add the rosemary and chicken broth, scrape the bottom of the pan with a wooden spoon to release the browned bits, and cook until water dries. Stir in a pinch of red food color, and simmer for 15 minutes more. Remove from the heat and stir in parsley.
  3. Transfer to a large bowl and refrigerate until cold, at least 1 hour. Add the shredded cheese when you take it out of the refrigerator.
  4. Lightly flour a clean, large work surface and a rolling pin. Roll the dough out to about 1/8-inch thick. Using a 4-inch-round pastry-cutting mold, cut circles from the dough. (Alternatively use a knife and trace around a 4-inch plate to form the circles.) . Gather the dough scraps and form into a ball again. Roll out the dough and cut more circles. (If the dough springs back and is difficult to roll out, let it rest before rolling again.) Makes around 16 dough circles.
  5. Line 2 baking sheets with parchment paper. Take 1 of the cut circles and place 2 heaping tablespoons of the filling in the center. Brush the edges of the empanada with the beaten egg.
  6. Use an empanada maker or Fold the circle in half to form a half moon and seal the edges together with a fork or pinch with your fingers. (Be mindful when sealing to squeeze out any air pockets.)
  7. Place on the baking sheet. Repeat with the remaining dough circles, spacing the formed empanadas a few inches apart. Chill the formed empanadas for 20 minutes before baking.
  8. Meanwhile, arrange 2 racks to divide the oven into thirds and heat to 375°F. Place both sheets in the oven, brush some egg white and bake for 10 minutes.
  9. Serve warm with white garlic sauce.