OK, full disclosure, these are easy if you have already made my stuffed hatch chilies and you have some chicken mixture left over. Otherwise, you will need to make that part and you will need a little more time to make these empanadas. No need to make your own dough for these unless you absolutely want to do so.
INGREDIENTS:
- 1 or 2 Packages of empanada dough discs (there are a variety of brands and usually come in a package of 12), depending on how much chicken mixture you have left over. If you are making a new recipe of the chicken mixture, you will need 2 packages.
- 1 Recipe of the chicken stuffing from my stuffed hatch chilies page. Or, if you have made the stuffed chilies, then use the leftovers from that.
- 2 Eggs
- 1 Tbsp heavy cream.
INSTRUCTIONS:
- Preheat the oven to 400 degrees F. If you have a convection oven, preheat to 375 degrees F.
- Lightly flour a surface for working with the dough.
- Whisk the eggs and cream mixture to blend well.
- Lay the dough disc on the floured surface and put two tablespoons of the filling in the middle.
- With a pastry brush, brush the edges of the pastry disc.
- Spread the chicken into an oval size but not too close to the edge.
- Fold the pastry disc in half and pinch the edges with a fork to seal.
- Place the empanadas on a parchment paper lined cookie sheet.
- Make a couple of pierces with a knife on top of each empanada.
- Brush each one generously with the egg and cream mixture
- Bake for 10 to 15 minutes or until golden brown.