Servings: 16 / Prep time: 30 mins / Cook time: 35 mins
An empanada is a stuffed pastry baked or fried. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread.
Empanadas trace back their origins to the northwest region of Spain, Galicia. This is why you can find empandas in many countries in Latin America. While empanadas are not considered “Mexican”, you can find many versions with Mexican-style filling such as Poblano peppers or huitlacoche. This recipe uses chicken with our Veracruz cooking sauce.
- 1 jar Molli Veracruz Cooking sauce
- 2 pie Crust
- 8 Oz chicken breast small diced
- 8 Oz cream cheese
- 1/2 yellow onion
- 1/4 green bell pepper small diced
- 1/4 yellow bell pepper small diced
- 1/4 red bell pepper small diced
- 1 Tablespoon olive oil
- 1/2 butter stick
- 1/2 cup flour
- 1 egg beaten
Preheat oven to 350 degrees
Heat oil in a skillet over medium-high heat, and sauté onions until just caramelized. Add the diced chicken breast and cook until just tender, about 6-7 minutes.
Add Mölli Veracruz Sauce and cream cheese, stir until combined. Allow cream cheese to cook down for an easier stir. Simmer at medium to medium-low heat while you make a roux.
To make the roux, melt 1/2 stick of butter in a small saucepan over low heat. Gradually sprinkle flour over butter and continuously stir until it reaches a light brown color.
Add roux to chicken mixture. Cook until the mixture is thickened, add a bit more flour if it is not thick enough. Add in chopped peppers, mix well. The mixture should not be runny, consistency should be almost paste like. Allow filling to completely cool before wrapping empanadas.
Roll out pie dough to about 1/4" thick and using a 4" ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of chicken mixture in the center of dough.
Brush egg wash around the circumference of the dough circle. Fold top half over to form a half circle. Seal the edges with the tines of a fork.
Place empanadas on a lined baking sheet and brush tops with egg wash. Bake for 30-35 minutes or until golden brown. Allow empanadas to cool for 10 minutes before serving. Place chicken empanadas on a plate, garnish with fresh cilantro sprigs. Provecho!