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Jack, Chicken and Jalapeno Empanadas

Jack, Chicken and Jalapeno EMPANADAS
Shell:
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 tbsp salt
1/3 cup shortening
1/3 cup ice water

**Want the easy way?  Use a store bought pie crust.** 

Filling
1 to 1/12 cooked shredded or diced chicken
1 cup shredded colby jack cheese
jalapenos to taste
Sift together flour, sugar, baking powder and salt.
Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs.
Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.
Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of Empanada filling on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal.
Bake at 375 degrees for 15-20 minutes.

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1 COMMENT

  • Bonnie

    This sounds so good and I have lots of chicken left over so…. I will give this a try.