For Empanada Dough All purpose flour (plus more for shaping and rolling) Salt Unsalted butter chilled and cubed Vegetable shortening chilled Ice cold water
For the Chicken Filling: Olive oil Ground chicken Ground cumin Salt Ground pepper Onion diced Garlic clove Tomato diced Chipotle in adobo finely minced You'll Also Need Shredded Cheese Monterrey Jack, cheddar, or colby Egg wash
In a large skillet, heat oil. Season the chicken with salt, pepper, and ground cumin.
Add the chicken to the skillet and cook. Then add the onion, garlic, tomato, and chipotle. Cook until the liquid evaporates. Remove from heat and set aside to cool.
In a large bowl, combine the flour and salt. Cut the butter into the flour until you have fine crumbles. Gradually add water, a tablespoon at a time, until the dough comes together.
Transfer the dough to a lightly floured surface and knead for a few seconds. Roll into a log
Slice into 12 equal sections. Use your rolling pin to roll them into balls. Roll and extend each ball on a lightly floured flat surface to about 4 inches in diameter.
Using your best judgment, add some cheese to the center of the empanada discs. Fill with the cooled chicken mixture. Fold over until two sides meet and gently press, then crimp with a fork.
Using a pastry brush, brush the top of the unbaked empanadas with the egg wash. Bake until golden brown.
Let Empanadas de Pollo cool slightly before serving. Serve them as an appetizer or a main dish with a little sour cream and salsa.