Mexican Chicken Empanadas Taste Test
Updated: Dec 7, 2020
Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
This recipe is a 10/10! Not only is the filling delicious but the pie crust makes a tasty flaky shell. If you have kids at home this would be an easy recipe to have them help you with as cutting out, filling, and pinching the empanadas together was a fun process. I ended up having a lot of leftover filling after preparing the shells and put a few scoops over a plate of chips to make nachos while the empanadas baked. I highly recommend this if you have extra filling. I also made a dish of guacamole to serve on the side and the flavors mixed together wonderfully.
Makes 12 servings
Preparation Time: 45 minutes
Cook Time: 25 minutes
*1 cup finely shredded cooked chicken
*8 ounces sharp cheddar cheese, shredded
*1/2 cup pitted green olives, chopped fine
*1/4 cup fresh cilantro, minced
*2 teaspoons lime juice
*1 teaspoon minced chipotle chile in adobo sauce (in a can at the store)
*Salt and pepper
*2 packages store-bought pie dough
*Favorite store-bought salsa
*Favorite store-bought coleslaw
Preparation for the empanadas filling:
*Combine chicken, cheddar cheese, olives, cilantro, lime juice, and chipotle in bowl. Season with salt and pepper to taste.
*Cover bowl with plastic wrap and refrigerate until needed.
Preparation for the empanadas:
*Line rimmed baking sheet with parchment paper.
*Using 3 1/2-inch round cutter, cut circles out of dough rounds (6 circles per round); discard scraps.
*Working with half of dough circles at a time, place 2 teaspoons empanada filling in center of each. (I ended up using about a tablespoon and a half of filling in each and this was a good amount)
*Moisten edges of dough circles with water, then fold dough over the filling into half-moon shape.
*Pinch edges to seal, then crimp with fork to secure.
*Arrange empanadas on prepared sheet, wrap in plastic, and refrigerate for up to 3 days.
*When ready to serve, adjust oven rack to middle position and heat oven to 425F.
*Bake empanadas until golden, 23 to 28 minutes.
*Let cool for 5 minutes, then serve with salsa.
*Use 1 teaspoon minced canned chipotle chile adobo sauce to drizzle over top of empanadas.
*Top each empanada with coleslaw.
Recipe and Taste Tester - Alina Gersib