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Chicken Empanadas with Cilantro Lime Dipping Sauce

Chicken empanadas: shredded chicken with onions, peppers, cilantro and spices all wrapped up in homemade pastry and served with cilantro-lime dipping sauce.
Servings 8 medium-sized empanadas
Prep Time 1 hour
Cook Time 25 minutes

Ingredients

Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 1/2 sticks 6 oz. cold butter, cut into small cubes
  • 3 teaspoons apple cider vinegar
  • 1/3-1/2 cup ice-cold water

Chicken Filling: (Can be made a day or two ahead of time and refrigerated)

  • 3 boneless skinless chicken breasts, pre-cooked and shredded
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 poblano peppers stem and veins removed and chopped
  • 2 tablespoons fresh minced cilantro leaves
  • 1 red or orange bell pepper stem, and veins removed and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup grated extra sharp cheddar or mixed Mexican cheese
  • 1 egg white blended for brushing the tops of the empanadas before baking

Cilantro-Lime Sauce

    Blend the following together in a food processor until smooth:

    • 2 cups cilantro leaves loosely packed
    • 4 tablespoons fresh lime juice
    • 6 tablespoons plain nonfat Greek yogurt
    • 1 tablespoon white wine vinegar
    • 1/4 cup olive
    • 1/4 cup feta cheese crumbled (optional - in case you love feta like we do!)
    • 1 teaspoon Louisiana hot sauce

    Instructions

    DIRECTIONS for Filling

    • Heat oil in a large skillet.
      Add onions, garlic, poblano peppers, and bell pepper along with all of the spices, salt, and pepper, and cook over medium-low heat until onions and pepper soften and begin to get slightly browned, stirring occasionally.
      Turn heat down and continue to cook for 5 minutes longer.
    • Remove from heat and cool.
      Add chicken and grated cheese to the onion mixture and toss well.
      Set aside or refrigerate until ready to assemble empanadas.
      See assembly directions below.

    DIRECTIONS for Crust:

    • Mix flour and salt in a medium mixing bowl.
      Add the cubed butter, and using a pastry cutter or cold fingertips, cut butter into flour mixture until all butter is incorporated into the flour.
    • Sprinkle vinegar over the top and mix into flour-butter mixture with a fork.
      Add water a little at a time, mixing well and adding more as needed until dough can be formed into a big dough ball.
    • Now, evenly divide the dough into 8 smaller balls.
    • On a floured surface such as a cutting board, or smooth countertop, roll out each dough ball into a flat circle, approximately 6 inches in diameter.

    To Assemble Empanadas

    • Spoon 1/4 cup of the chicken filling (recipe follows) on one half of the dough circle.
      Fold the other half over and seal the semi-circle all around the edges by pressing down with your fingers.
      Now you can make a little pattern either by pressing down with a fork or by pulling a little dough from the bottom side of the rounded edge of the empanada up and over the top and repeating to form a twisted edge.
      This will seal the filling inside of the pastry.
    • Preheat oven to 425 F. Line a baking sheet with parchment paper. (Or a pizza stone works well for this too.)
    • Lay each empanada on the prepared baking sheet and lightly brush with egg white.
    • Bake for approximately 20 minutes, or until pastry is cooked and turning golden-brown.
      Remove from oven and serve with Cilantro-Lime Dipping Sauce (recipe above).