Chicken and Apple Empanadas

Shared by Ben · with credit

Original recipe from kingarthurbaking.com · shared with credit by Ben

I love how the tart apple plays off the savory chicken and flaky, buttery crust here. These are perfect for a weekend baking project or a cozy dinner with friends.

Ingredients

• 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon table salt
• 1 tablespoon (14g) granulated sugar
• 6 tablespoons (71g) vegetable shortening
• 12 tablespoons (170g) unsalted butter, cold, cut into small pieces
• 2/3 to 3/4 cup (152g to 170g) ice water
• 3/4 cup (106g) green apple, cut in 1/4" dice
• 1 tablespoon (14g) lemon juice or lime juice, fresh preferred
• 1 tablespoon (14g) unsalted butter, cold
• 1 cup (156g) red onion or white onion, diced
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1/2 teaspoon table salt
• ground black pepper, to taste
• 2 cups (198g) diced cooked chicken
• 2/3 cup (71g) grated white cheddar
• 1 large egg, beaten with 1 tablespoon milk

Instructions

1. To make the dough: In the bowl of a food processor fitted with a metal blade, combine the dry ingredients. Add the shortening and butter; pulse until the mixture resembles coarse cornmeal. Slowly add the water and pulse until a ball of dough forms. Remove it from the bowl, pat it into a disk, wrap, and refrigerate for 1 hour, or as long as overnight.
2. To make the filling: Toss the diced apples with the citrus juice and set aside. In a large skillet set over medium heat, melt the butter. Add the onions and garlic and cook for 3 to 5 minutes, until the onions are translucent and the garlic is fragrant. Add the chili powder, salt, and pepper. Add the apple and citrus juice and cook for about 2 minutes. Stir in the chicken. Taste and adjust the seasoning, if needed. Remove from the heat and, when cool, stir in the cheddar.
3. To shape: Roll the dough 1/8" thick. Cut out rounds with a 3 1/2" round cutter. Place the rounds on a baking sheet, cover with plastic wrap, and refrigerate for 20 minutes. If you're pressed for time, you can skip the chilling process, but the pastry is flakier with it. Gather the scraps and re-roll to get 30 circles.
4. Preheat the oven to 375°F. After chilling the dough, place 1 scant tablespoon of filling on each circle. Brush a bit of egg wash on the rims. Fold the circles in half and crimp with a fork to seal. Brush the tops of the empanadas with more egg wash.
5. Bake the empanadas for 15 to 20 minutes, until golden brown. Remove them from the oven and serve warm.
6. Store any leftovers, well wrapped in plastic, in the refrigerator for a couple of days; freeze for longer storage.

Nutrition (per serving, estimated)

More from Ben

Chicken Lettuce Wraps

Mushroom Quesabirria Tacos

Crispy Honey Chicken

Are you this recipe's original author or publisher? Report a problem