Chicken Empanadas

Ingredients

*Pastry:

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

Filling:

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

Instructions

Make the pastry:
1. 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.
2. 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.
3. Divide into 3 equal portions, flatten them into disks and wrap in saran wrap. Refrigerate while making the filling.
4. Melt the cream cheese in a microwave proof bowl until warm enough to stir about 25 - 50 seconds.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

Notes

http://www.cinnamonspiceandeverythingnice.com/chicken-empanadas/

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