Cheese and Chicken Empanadas Recipe by Chef Jeff Blank of Hudson's on the Bend restaurant in Austin, Texas. - Baked Pastry:
2 frozen pie shells, thawed 3 large egg yolks 2 tablespoon coarse (kosher) salt 1 tablespoon dark chili powder Filling: 1/2 cup Monterey Jack cheese, grated 1/2 cup Cheddar cheese, grated 1 cup shredded cooked chicken 1 jalapeño pepper, diced 1/2 tablespoon minced garlic 1 tablespoon minced red onion 1/2 teaspoon cumin, ground 1 teaspoon salt - In a bowl, mix together all ingredients for filling and refrigerate until ready to assemble empanadas.
- On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
- Place approximately 2 tablespoons of cheese and chicken mixture in center of dough circles. Fold each circle in half and crimp edges with a fork.
- Place on a baking pan or cooking sheet and brush top of each empanada with egg yolk. Sprinkle top with salt and chili powder.
- Bake 12 to 13 minutes at 400°F. Serve warm or at room temperature.
Makes 6 servings. |