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Ingredients
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Dough
Filling
Egg Wash
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt.
- 2
Cut in Butter
Add the unsalted butter to the flour mixture and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs.
- 3
Add Water
Gradually add water, one tablespoon at a time, mixing with a fork until a dough forms. You may not need the entire amount of water.
- 4
Knead the Dough
Turn the dough out onto a floured surface and knead gently for about 1-2 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 5
Combine Ingredients
In a medium bowl, mix together the shredded chicken, corn kernels, softened cream cheese, chopped green onions, cumin, salt, and black pepper until well combined.
- 6
Taste and Adjust
Taste the filling and adjust seasoning if necessary, adding more salt or pepper to your preference.
Assembly and Cooking
- 7
Preheat Oven
Preheat your oven to 375°F (190°C).
- 8
Roll Out Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thickness.
- 9
Cut Circles
Using a round cutter or a glass, cut out circles of dough (about 4-5 inches in diameter).
- 10
Fill Empanadas
Place a tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal, using a fork to crimp the edges if desired.
- 11
Prepare Egg Wash
In a small bowl, whisk together the egg and water to create an egg wash.
- 12
Brush Empanadas
Place the empanadas on a baking sheet lined with parchment paper and brush the tops with the egg wash.
- 13
Bake
Bake in the preheated oven for 25-30 minutes or until golden brown.
- 14
Cool and Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your chicken empanadas!
