Cheesy Chicken Empanadas
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
39
Spice
55
Sweetness
42
Sourness
35
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
Red Onion (finely chopped)2 cloves
Garlic (minced)110 g
Cream Cheese (diced)1
Egg1 cup
Greek YogurtDirections:
1
Watch how to make this recipe
2
Preheat the oven to 375 degrees F
3
Coat a baking sheet with nonstick spray
4
Place a large saute pan over medium heat and add oil
5
Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes
6
Season with salt and pepper
7
In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together
8
Whisk the egg in a small bowl
9
Set aside
10
Sprinkle flour on your work surface and unroll the pie dough
11
Roll out each round to a 13-inch circle
12
Cut each crust into eight 4-inch circles with a biscuit cutter
13
You can knead the scraps and then roll out, if necessary
14
Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round
15
Brush the edges with the egg wash and fold each circle in half
16
Gently press on the top of the empanada to release any air
17
Seal the edges with a fork and brush the top with the remaining egg wash
18
Sprinkle with chile powder
19
Bake until golden brown, about 20 minutes
20
Serve the chicken empanadas with the Chili Lime Dipping Sauce
21
Combine the yogurt, chipotle and lime zest and juice in a bowl