This easy chicken empanada recipe is perfect for a main meal on the go or snacks for the big game. Creamy filling is made with shredded chicken and cheese.
Add a little of the butter to a pan and heat until sizzling.
Saute the poblano peppers and onion in the butter until tender and onion is translucent.
Add the remaining ingredients, except the biscuit dough, and simmer until well blended and the cheese is melted.
Pulse in a food processor until chicken is cut small.
Set aside.
Roll the biscuit dough out about ¼-inch thick.
Cut with a small biscuit cutter.
Add a teaspoon or so of the chicken mixture to the middle of the biscuit. More if you're using bigger biscuits.
Fold half the dough over the filling to create a half moon and pinch edges to seal.
To Bake
You may flash freeze at this point then store in a freezer container. When ready to bake continue as directed.
Heat the oven to 425F.
Use a pastry brush to coat the empanadas with melted butter.
Bake for 10 minutes.
Brush with more melted butter.
Bake for 5 to 10 minutes more, or until golden.
Serve hot.
To Fry
Heat oil in a deep fryer to 375F.
Gently drop in a few chicken empanadas at a time being careful not to overcrowd.
Fry until golden.
Drain on paper towel.
Serve hot.
Notes
Expert Tip: To reheat cold empanadas just microwave for a few minutes. To baked from frozen place frozen empanadas on a silpat lined baking sheet and bake at 400F for 20 minutes or until done.
Make these super easy by using refrigerated biscuit dough
Use pie dough if you prefer but it's a little more delicate
Be sure to pinch the edges together tightly to seal