Oven-Baked Empanadas with Chicken Stew Recipe
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Yield:
8 servings
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Total Time:
45 mins
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Prep Time:
15 mins
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Cook Time:
30 mins
Ingredients
Dough:
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 3 tablespoons Mazola® Corn Oil
- ½ cup warm water
Chicken Stew:
- 2 chicken breasts
- 1 teaspoon Mazola® Corn Oil
- ½ of an onion, chopped
- 2 jalapeños, chopped
- 1 cup water
- 1 tablespoon tomato bouillon
- 1 teaspoon garlic powder
For putting the empanadas together:
- 8 ounces shredded Mexican cheese blend
- 1 egg, beaten (for egg wash)
Instructions
Dough:
- Step 1) Combine all dough ingredients and mix well until a thick dough forms.
- Step 2) Let the dough rest for 30 minutes while covered.
Chicken stew:
- Step 1) Boil chicken in water. Once the chicken is cooked, shred it using two forks.
- Step 2) Add the chicken back to the sautée pan with the Mazola® Corn Oil. Add onion and jalapeño along with 1 cup of water, tomato bouillon and garlic powder and then sautée until onions are tender.
Putting it all together
- Step 1) Preheat the oven to 350°F.
- Step 2) Divide dough into desired empanada size and fill with chicken and cheese. Seal the edges of the empanada and place on a baking sheet leaving space between each (baking sheet can be lined with parchment paper).
- Step 3) Brush the tops with egg wash.
- Step 4) Bake for 20 minutes or until golden brown. Enjoy!
