Empanadas

As a family we have always eaten simple, quick, mexican meals frequently.  The kids love creating their own meals with tortillas, rice, shredded chicken, black beans, fresh spinach, chopped tomatoes, fresh and homemade salsas and cheese.  While this will probably always be in the repertoire for soccer nights, we have discovered....

EMPANADAS!

Everyone loves them, it is quite possibly our QUIETEST meal with everyone munching!  They are great with black beans and fresh salsa and spinach on the side (or your favorite crunchy green salad), and they are fabulous with a cold margarita or my infamous sangria on the side.  I found these on Evil Shenanigans, but they were beef and I made up my own delicious shredded chicken filling.

A word of warning, these are NOT for quick dinner soccer nights.  Filling these babies takes awhile but it is worth it!  If you do have any left over, they heat up wonderfully and are very portable for taking to work or school the next day.

Chicken Empanadas

For the dough:
2 cups all-purpose flour
1/3 cup finely shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup lard, or vegetable shortening
3/4 cup warm milk
1 egg, beaten

For the filling:

1/2 sweet onion, diced VERY small

1 tbsp olive oil

1-2 tbsp minced garlic

2 cups shredded chicken

1-2 tsp ground cumin

1/8 tsp ground red pepper

3-4 tbsp finely grated sharp cheddar or mix cheddar and jack

In a medium bowl combine the flour, cheese, salt, and baking powder until well mixed.  Add the shortening and, with your fingers, work the mixture until the shortening is well distributed and no pieces remain.

Make a well in the center of the mixture and pour in the warm milk.  Stir until the mixture forms a ball.  You may need to add additional flour if the mixture is too sticky.  Cover and allow to rest while you prepare the filling.

Heat the oven to 375 F and prepare two sheet pans with parchment paper.

In a skillet over med high heat add the oil and onions and cook until translucent.  About 5 minutes.  Add the garlic and cook additional 2 minutes.  Add shredded chicken and spices, heat through.  Remove from heat and add cheese, mix, and you are ready to fill your empanadas!

Divide the dough into four pieces, and on a floured surface roll it out until it is very thin (about 1/8 inch thick).  Cut out 3″ circles of dough. 

Brush the top edge of the dough with egg wash then add a teaspoon of the meat filling.   Fold the dough over and press to seal.  Crimp the edges with a form.  Repeat until you have filled the first pan.  Brush the tops with egg wash then bake for 18 to 20 minutes, or until puffed and lightly golden.