Thanks to my friend Emily, who recently started a food blog called Joy of Cooking, dinner tonight was effortless. I adapted her Green Chile Beef Empanadas recipe to suit my tastes. Instead of beef, I used taco-flavored shredded chicken from the store. It’s the same chicken I use for my Easy Chicken Enchiladas. After baking, I served the empanadas with a dollop of sour cream and a spoonful of salsa.
One adjustment I would make next time: keep the dough colder. Because the crust warmed up while I shopped on the way home, the dough was harder to handle and transfer to the baking stone. When chilled properly, the dough is much easier to work with and maintains flakiness. Also, my empanadas took a bit longer to bake than the original recipe indicated—about 13 minutes—likely because I used a baking stone.
If you’re not familiar, an empanada is essentially a stuffed pastry. This version is based on a recipe originally from Robin Miller on the Food Network, with a chicken twist for convenience and flavor.
Green Chile Chicken Empanadas
Ingredients
2 (9-inch) refrigerated pie crusts
2 cups cooked shredded chicken, taco-flavored (store-bought is fine)
1 cup shredded Mexican four-cheese blend or Monterey Jack
1 (4-ounce) can diced green chiles
Preheat the oven to 425°F (220°C).
Unroll the pie crusts on a clean, flat surface. Divide each crust into four equal quadrants. On each quadrant, place about 1/4 of the chicken, 1/4 cup of cheese, and approximately 1 tablespoon of diced green chiles. Spread the filling evenly, keeping it about 1/2 inch from the edge. Top with the second pie crust, then cut an “X” across each circle to form four individual sections.
Use a fork to press and seal the edges of each empanada to prevent filling from leaking. Transfer the empanadas to a baking stone or a baking sheet lined with parchment. Make a few small slits on top of each empanada to allow steam to escape during baking. Bake for about 13 minutes, or until the crust is golden brown and cooked through.
Remove from the oven and let cool slightly before serving. Serve warm with sour cream, salsa, or your favorite toppings.
