Creamy Jalapeño Chicken Empanadas
Author: Cooking for Keeps
Serves: 9 empanadas
- 2 sheets puff pastry
- 2 tsp. olive oil
- 1 ¼ lbs. chicken breast
- 1 jalapeno (2 if you like a lot of spice)
- 5 oz. light cream cheese
- ¼ tsp. salt
- 1 ½ tsp. cumin
- 1 egg
- Salsa for serving
- Preheat oven to 400 degrees. Line a rimmed baking sheet with a silpat.
- Place puff pastry sheets on a floured surface and use a floured rolling pin to roll out the dough until it’s 1 inch longer horizontally and vertically. Use a 4-inch bowl to trace circles. Take scraps and roll out again. Make 9 circles.
- Season chicken breasts with salt and pepper. Heat a medium non-stick pan over a medium heat. Add olive oil. Cook chicken breasts until golden brown on both sides and cooked through, about 4 minutes per side.
- While the chicken cooks, roast the jalapeno over a gas flame (if you do not have a gas flame you can just roast under the broiler, just turn the oven back down to 400 when it’s done.). Once the pepper is blackened and charred on all sides, place in a plastic baggie. Let it steam for 2-3 minutes until the skin is easily peeled off.
- Remove the skin, seeds and membrane. If you like things spicy, keep the membrane or use two peppers. Finely chop.
- Once chicken is done cooking, let cool slightly and then dice or shred (whichever you prefer).
- Mix the chicken, peppers, cream cheese, salt and cumin together. Season to taste with salt and pepper.
- Add egg to a small bowl along with 2 Tbsp. of water. Whisk to combine.
- Add about 2 heaping tablespoons of the filling to each circle. Brush the bottom half of each circle with egg wash. Fold the other half over and seal. Use a fork to seal further. Brush the top with egg wash. Cut a slit in the top of each empanada.
- Place on prepared baking sheet and baked for 20-25 minutes or until golden brown.
- Serve with salsa.