Cheesy Chicken Empanadas

4.20 (17)
⏱ 25 mins 🍽 Serves 8 🏷 Starters

These delicious empanadas are filled with a savoury mix of shredded chicken, Monterey and Cheddar cheese, and cream cheese, all seasoned with jalapeno, garlic, and a dash of hot sauce. Wrapped in shortcrust pastry, they are baked until golden and served with a tangy chilli lime yoghurt dip. This recipe yields eight portions, making it a fantastic choice for a starter or snack.

Cheesy Chicken Empanadas

Ingredients

  • 1 tablespoon olive oil
  • 1/2 small red onion, finely chopped
  • 1 jalapeno, finely diced, seeded and ribs removed
  • 2 cloves garlic, minced
  • 3 spring onions, thinly sliced
  • Salt and freshly ground pepper
  • 1 1/2 cups shredded then diced cooked chicken breasts (from leftover chicken)
  • 1 cup shredded Monterey and Cheddar cheese blend
  • 4 ounces cream cheese, diced
  • Dash of hot sauce
  • 1 egg
  • Flour, for rolling
  • 1 (15-ounce) package refrigerated shortcrust dough
  • 1 tablespoon chipotle chile powder
  • Chili Lime Dipping Sauce, recipe follows
  • For the Chili Lime Dipping Sauce
  • 1 cup Greek yogurt
  • 1 tbsp chipotle chilli paste
  • Juice and zest of 1 lime

Method

  1. Heat your oven to 190°C. Prepare a baking sheet by coating it with nonstick spray.
  2. Warm the olive oil in a large saute pan. Once hot, cook the red onion, jalapeno, garlic, and spring onions until they soften, which should take about 3 minutes. Season with salt and pepper.
  3. In a large mixing bowl, combine the diced cooked chicken, shredded cheese blend, diced cream cheese, the sauteed vegetable mixture, and a dash of hot sauce.
  4. Whisk the egg in a separate small bowl and set it aside. Lightly flour your work surface and unroll the package of shortcrust dough.
  5. Roll each piece of dough out to form a 13-inch circle. Use a biscuit cutter to cut eight 4-inch circles from each round, re-rolling any scraps if needed.
  6. Place a heaped tablespoon of the chicken filling onto the centre of each pastry circle. Brush the edges with the whisked egg, then fold each circle over to form a half-moon shape. Press gently to remove air pockets.
  7. Crimp the edges shut with a fork, then brush the tops of the empanadas with the remaining egg wash. Sprinkle them with chipotle chile powder.
  8. Bake the empanadas on the prepared sheet until they turn a golden brown colour, which will take about 20 minutes.
  9. For the dipping sauce, mix together the Greek yoghurt, chipotle chilli paste, and the juice and zest of one lime in a bowl.
  10. Serve the baked empanadas warm with the prepared chilli lime dipping sauce.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryStarters
AuthorFood Network UK