Handmade Baked Chicken Empanadas

I made some handmade empanadas this weekend and they turned out to be pretty good. Mine were baked so they weren't quite as good as the fried ones but at least a little healthier. I cooked my chicken the night before and whipped these up in no time the next day.

Dough:

3 cups flour

a little salt (around 1/2 teaspoon)

1 1/2 sticks butter, cut up and colder than room temp

1 egg

4-5 tablespoons water

Use a food processor or something similar to mix together the flour/salt mixture and butter. It will be clumpy but that's what you want. Then add in the remaining ingredients for what will still be a slightly clumpy dough. Stick in the refrigerator for 20 minutes or so before rolling out into a thin crust and cutting 3-4 inch circles (I used a sour cream container).

Filling:

2 chicken breasts

thyme, paprika, salt, and pepper

1/2 package cream cheese

finely chop a little onion, yellow bell pepper, and red bell pepper

Put the chicken breasts in a pot with water just covering them. Add some thyme, paprika, salt, and pepper for seasoning. Simmer for around 20 minutes or until the chicken is cooked through. Shred the chicken with a fork. Mix in the cream cheese and chopped vegetables.

Put a little filling inside each circle of dough (use as much as possible while allowing yourself enough room to seal the outside). I think next time I will also add a pinch of shredded cheddar cheese in each empanada. Fold the dough in half and lightly pinch it closed. Use fork prongs to create the decorative edge of the empanada. Brush the top with egg white. Bake at 400 degrees for around 20 minutes.

You can also use this dough recipe to make fruit filled empanadas which I think I am going to do for the holidays. Sprinkle the top with a little sugar and cinnamon for a pie-like taste.

NOTE: These are not my pictures. I am not organized enough and do not have a tidy enough kitchen to take pictures as I am cooking so I found these on the internet and borrowed them.