Easy Chicken Empanadas
Store bought pie dough makes these Mexican style empanadas quick and easy.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
finely chopped |
|
| 2 | each |
jalapeño pepper
stemmed, seeded, and minced |
*
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | pound |
chicken
ground |
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | cup |
cilantro
minced fresh |
|
| ¼ | cup |
green olives
pitted,chopped |
*
|
| ¼ | cup |
raisins, seedless
|
|
| 2 | each |
pie dough
9 inch |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
finely chopped |
|
| 2 | each |
jalapeño pepper
stemmed, seeded, and minced |
*
|
| 5 | ml |
cumin
ground |
|
| 453.6 | g |
chicken
ground |
|
| 1 | x |
salt and black pepper
|
*
|
| 59 | ml |
cilantro
minced fresh |
|
| 59 | ml |
green olives
pitted,chopped |
*
|
| 59 | ml |
raisins, seedless
|
|
| 2 | each |
pie dough
9 inch |
* |
Directions
Preheat oven to 450 degrees. Line a baking sheet with baking paper.
Heat oil in a large nonstick skillet over medium-high heat until shimmering.
Add onion the and jalapeño peppers and cook until beginning to soften, about 2 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add chicken, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook through, about 4 minutes. Transfer the mixture to a bowl and stir to cool slightly, about 2 minutes.
Mix in the cilantro, olives, and raisins. Season with salt and pepper to taste.
Cut each pie dough round in half. Arrange one quarter of filling on 1 side of each dough half, leaving a half inch border.
Brush edges of dough with water, fold dough over filling, and crimp edges with fork to seal.
Transfer to the prepared baking sheet.
Using a fork, pierce each empanada twice to allow steam to escape.
Bake until golden brown, about 15 to 20 minutes.
