Chicken Empanadas

• Produce

  • 1/2 cup Corn
  • 1 4 ounce can Jalapenos

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tbsp Salt, Coarse
  • 1 Salt and fresh black pepper, coarse

• Drinks

  • 1 1/4 cups Ice water

• Dairy

  • 3/4 cups Butter, unsalted
  • 1 1/2 cups Cheddar cheese, fresh sharp
  • 8 oz Full fat or light cream cheese
  • 1/3 cup Sour cream

• Liquids

  • 1 tbsp Milk or water

• Other

  • 2 Overflowing cups cooked shredded chicken

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 4 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1 tablespoon coarse salt
• 3/4 cups cold unsalted butter, cubed
• 1 + 1/4 cups ice water
• 8 ounces full fat or light cream cheese
• 2 overflowing cups cooked shredded chicken
• 1/3 cup sour cream
• 1 + 1/2 cups fresh shredded sharp cheddar cheese
• 4 ounce can diced jalapenos, drained
• 1/2 cup corn
• coarse salt and fresh black pepper, to taste
• 1 beaten egg
• 1 tablespoon milk or water

Directions

• In a food processor pulse the flour, baking powder and salt together. Add the butter and pulse until mixture is the texture of coarse meal with a few pea-size pieces butter remaining.
• Add 1 cup ice water to start and pulse until dough is crumbly but holds together when squeezed adding more water 1 tablespoon at a time if needed. Turn dough out onto a lightly floured work surface and knead just until dough comes together about 4 or 5 times.
• Divide into 3 equal portions, flatten them into disks and wrap in saran wrap. Refrigerate while making the filling.
• Melt the cream cheese in a microwave proof bowl until warm enough to stir about 25 - 50 seconds.
• Add the chicken to a large mixing bowl with the cream cheese, sour cream, cheddar, jalapenos and corn. Mix well and season to taste with salt and pepper.
• In a small bowl beat the egg and milk together. Fill a separate small bowl with cold water. Line 2 baking sheets with parchment paper or lightly grease them with oil.
• On a lightly floured work surface roll out one of the disks to about 1/8-inch thick. Cut out 4-inch circles using a biscuit/cookie cutter or a bowl and paring knife. Place about 1 tablespoon of the filling onto each circle.
• Use a pastry brush or your fingers to paint the edges of each circle with water then fold over and press the edges together with the tines of a fork. Refrigerate them for 20 minutes. Repeat until all the filling is used re-rolling scraps of dough if needed.
• Preheat the oven to 400 degrees F. Brush the empanadas lightly with the egg mixture and bake 14 - 17 minutes until golden brown and piping hot in the centers. Serve hot or at room temperature.