Pollo Con Queso Empanada Recipe

Preparation and Cooking

1. 1

   Cook the Chicken

   In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent. Add chicken breast, paprika, salt, and black pepper. Cook until the chicken is no longer pink and cooked through. Remove from heat and shred the chicken.

2. 2

   Make the Dough

   In a mixing bowl, combine all-purpose flour, melted butter, and a pinch of salt. Gradually add water (about 1/2 cup) until a dough forms. Knead the dough for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

3. 3

   Prepare the Filling

   In a bowl, mix the shredded chicken with shredded cheese. Adjust seasoning if necessary.

4. 4

   Assemble the Empanadas

   Preheat oven to 375°F (190°C). Roll out the rested dough on a floured surface to about 1/8 inch thick. Cut out circles (about 4-5 inches in diameter). Place a spoonful of the chicken and cheese filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges by crimping with a fork.

5. 5

   Bake the Empanadas

   Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake for 20-25 minutes until golden brown.