Chicken Empanadas

Recipe View 1. Prepare Your Mise en Place: Gather all ingredients for both the filling and the dough. (5 minutes)

Recipe View 2. Sauté the Aromatics: In a saucepan, heat olive oil over medium-high heat. Add diced onion, poblano pepper, and chopped garlic. Season with salt, pepper, chipotle pepper, cumin, oregano, and cayenne pepper. Stir in the cooked chicken and currants. (5 minutes)

Recipe View 3. Simmer the Filling: Cook until onions soften slightly, about 3 minutes. Incorporate diced tomatoes with green chiles and water. Bring to a simmer, then reduce heat to medium. Cook, stirring occasionally, until liquids reduce and the filling thickens (30-45 minutes).

Recipe View 4. Cool and Chill: Remove from heat and allow the filling to cool to room temperature (about 30 minutes). Chill thoroughly in the refrigerator (1-2 hours).

Recipe View 5. Prepare the Dough: In a large bowl, combine flour, salt, and sugar. Grate in the cold butter, pausing occasionally to combine with the flour mixture. (10 minutes)

Recipe View 6. Incorporate Wet Ingredients: Drizzle in the beaten egg and water. Mix with a fork until a shaggy dough begins to form. (3 minutes)

Recipe View 7. Form and Chill Dough: Use your hands to press the mixture into a lump. Transfer to a lightly floured surface and knead briefly into a ball (10-15 seconds). Wrap in plastic wrap and refrigerate for at least 1 hour, or up to overnight. (1 hour +)

Recipe View 8. Preheat and Prepare: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 9. Assemble Empanadas: Unwrap chilled dough and transfer to a lightly floured work surface. Divide into 8 equal pieces. Roll each piece into an 8-inch circle. Drain any excess juice from the chilled filling. (15 minutes)

Recipe View 10. Fill and Seal: Top each dough circle with a rounded 1/2-cup of the chicken mixture. Sprinkle with pepper Jack cheese. Brush the edges of the dough with a small amount of water to dampen. Fold over to form a half-moon shape and seal with your fingertips, ensuring no air pockets are trapped. Crimp the edges with your fingertips or a fork. (20 minutes)

Recipe View 11. Egg Wash and Bake: Combine beaten egg and 2 teaspoons water for the egg wash. Transfer empanadas to the prepared baking sheet and brush with egg wash. Sprinkle with cayenne pepper. (5 minutes)

Recipe View 12. Bake to Golden Perfection: Bake in the preheated oven until browned and crispy on the edges (approximately 35 minutes). (35 minutes)

Recipe View 13. Cool and Serve: Transfer to a wire rack to cool for about 5 minutes before serving. Serve warm and enjoy! (5 minutes)