Mexican Chicken Empanadas
A flavorful twist on traditional empanadas, filled with shredded chicken and spices.
Ingredients
- ●1 pound chicken breastcooked and shredded
- ●1 cup Mexican cheese blendshredded
- ●2 cups flourfor dough
- ●1 teaspoon yeastdry active
- ●1 package filo pastrythawed
- ●2 tablespoons olive oil
- ●1 teaspoon cumin
- ●1/2 teaspoon chili powder
- ●1/4 teaspoon salt
- ●1/4 teaspoon pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, combine flour, yeast, and a pinch of salt. Mix well.
- 3
Gradually add warm water to the dry ingredients and knead for 5-7 minutes until a dough forms.
- 4
Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 5
Roll out the dough to a thickness of about 1/8 inch (3 mm).
- 6
Cut out circles of dough using a round cookie cutter or the rim of a glass.
- 7
Place a tablespoon of shredded chicken in the center of each dough circle.
- 8
Brush the edges of the dough with a little water and fold the dough in half to form a half-moon shape.
- 9
Press the edges together to seal the empanada. Repeat with the remaining dough and filling.
- 10
Brush the tops of the empanadas with a little olive oil and sprinkle with cumin, chili powder, and a pinch of salt.
- 11
Bake the empanadas in the preheated oven for 20-25 minutes, or until golden brown.
- 12
Serve warm and enjoy!