Chicken Empanadas Recipe

Make dough

In a large bowl whisk together 3 cups all-purpose flour and 1 tsp salt. Add 10 tbs cold cubed butter and work with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 passes).

Combine 3/4 cup cold water and 1 tbs white vinegar. Drizzle into the flour-butter mixture a few tablespoons at a time, stirring with a fork until the dough begins to come together but is not sticky. You may not need all the liquid.

Turn dough out onto a lightly floured surface and gently knead 4–6 times to form a cohesive ball. Divide into two discs, flatten slightly, wrap tightly in plastic wrap and refrigerate at least 1 hour (or up to 48 hours) before rolling.

Egg wash

Whisk together 1 egg and 1 tsp milk in a small bowl and set aside for egg wash to glaze empanadas before baking.

Prepare proteins and aromatics: If using leftover cooked chicken, shred to make 3 cups. If cooking chicken, poach breasts in simmering water 12–15 minutes and shred. Pat shredded chicken dry if very moist.

Heat 1 tbs olive oil in a skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté 4–5 minutes until translucent. Add 2 tsp minced garlic and 1 seeded, finely diced jalapeño and cook 30–45 seconds until fragrant.

Stir in the shredded chicken, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lime juice. Cook 2–3 minutes until heated through and flavors meld.

Remove from heat. Stir in 4 oz softened cream cheese, 1 cup shredded sharp cheddar, and 1/2 cup chopped fresh cilantro until evenly combined and creamy. Taste and adjust seasoning; the filling should be well seasoned but not overly wet. Let the filling cool to room temperature (about 15–20 minutes) before assembling.

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

On a lightly floured surface roll one dough disc to about 1/8" (3 mm) thickness. Using a 4½–5" round cutter (or small plate), cut out circles and transfer to the prepared baking sheet. Reroll scraps as needed.

Place about 2–3 tbsp of filling in the center of each dough circle, leaving a 1/2" border. Brush the border lightly with water or a little egg wash, fold dough over to form a half-moon, and press edges to seal. Crimp edges with a fork or twist for a decorative seal.

Place empanadas on the baking sheet spaced 1" apart. Brush tops with the reserved egg wash. Using a small sharp knife, make one or two small slits in the top of each empanada to vent steam.

Bake in the preheated oven 18–22 minutes, rotating the sheet halfway, until golden brown and crisp. Remove and cool 5 minutes before serving.

While empanadas bake, make the sauce: In a blender or food processor combine 1/2 cup sour cream, 2 tbs mayonnaise, 1/2 cup packed cilantro, 2 tbs chopped pickled jalapeño, 1/2 fresh jalapeño (seeded for mild heat), 1 tbs lime juice and 1/2 tsp salt.

Blend until smooth, adding up to 1 tsp water to reach a drizzling consistency. Taste and adjust lime or salt. Transfer to a squeeze bottle or bowl and refrigerate until ready to serve.

Prepare the tomatoes and pickles: Quarter 1 cup cocktail tomatoes and place in a small bowl. Thinly slice 1/4 cup pickled jalapeños and set aside.

To serve, arrange warm empanadas on a platter. Drizzle or dollop jalapeño-cilantro cream over the empanadas, scatter quartered cocktail tomatoes and sliced pickled jalapeños around, garnish with 2 tbs fresh cilantro leaves and serve with lime wedges.

Leftovers: Store empanadas in an airtight container in the refrigerator up to 3 days. Reheat in a 350°F (175°C) oven 8–10 minutes to crisp. Sauce keeps 3–4 days refrigerated.