Baked Chicken Empanada

Step 1

Remove the pie crust from the refrigerated and leave it on the countertop to bring to room temperature or follow instructions on the package.

Step 2

Heat oil and fry ginger garlic paste for a few seconds.

Step 3

Then saute onion, tomatoes, green chilies, pepper powder, salt, cumin powder a couple of minutes until tomatoes are mushy.

Step 4

Add ground chicken and stir constantly to avoid lumps of ground chicken.

Step 5

Cook for 5- 10 minutes until chicken is cooked and all the juices evaporate. It usually takes about 7 minutes on medium high – high flame.

Step 6

Taste chicken and adjust seasoning accordingly. I found the filling a bit bland and added ½ tsp Tabasco Hot Sauce.

Step 7

Turn off the flame, add cilantro mix properly.

Step 8

Once the chicken cools or just before filling the empanadas, add cheese and mix properly.

Step 9

Preheat the oven to 400F.

Step 10

You need to bake in two batches. Prepare empanadas with one crust and while those are baking, prepare the second batch using other crust.

Step 11

Unroll the pie crust onto a clean surface. Using a rolling pin, roll it out a little. The pie crust is 9” and roll it to 12” – 13″. You need not flour dust the surface but can do so if you feel the crust will stick to the surface.

Step 12

Using a 3” round cookie cutter or a biscuit cutter cut the crust into small circles/discs. I was able to cut out 11 circles from each crust. Keep the crust scrapes aside for reusing.

Step 13

Place about ½ tbsp of chicken filling in the middle of the circle and wet the edges of the disc with water or beaten egg. I used water. Fold the circle to make a half circle and seal the edges.

Step 14

To Curl Seal – Hold the empanada in one hand, starting from one corner, using two fingers of your other hand, press or pinch the sealed edges slightly and fold back. Right next to the folded edge / curl, repeat pinching and folding to curl empanada all around.

Step 15

To Seal with Fork – After filling and sealing the edges of the empanada, using the tines of the fork, press it on the edges of the empanada to make straight line marks.

Step 16

Place the empanada on a baking sheet. Repeat the above steps to fill and shape the rest.

Step 17

Scrapes the crust can be reused though I did not need to for the above quantity of filling.

Step 18

Egg wash the surface of the empanadas and bake for 18 minutes in a preheated oven.

Step 19

While the first batch is baking, prepare the second batch.

Step 20

I served the empanadas hot with some red chili sauce.