Southwestern Chicken and Hatch Chili Empanadas

I have finally used up all of the bierock dough I made. The dough itself is just a basic soft dough, that you have already learned is VERY versatile. One Dough Four Different Ways Even my mother-in-law Ollie uses her dough in many different ways. She almost always makes cinnamon rolls and sausage wraps with her dough, as well as her bierocks. I usually do those too, but this time I used it to make some Southwestern chicken and Hatch chili empanadas with it instead, plus all the other ways you saw.

Usually I like to pan-fry my empanadas, but since this is a yeast dough, I baked them instead. Empanadas are made with just about anything you like, from sweet to savory, and I make them in many different ways all the time.

Chicken and Roasted Hatch Chili Filling

1 1/2-2 lbs chicken, diced fine

1 cup corn

1/4 red onion, diced fine

4-5 roasted hatch chilies, diced fine

1 TBSP garlic

2-3 TBSP lime olive oil

1/2 red bell pepper, diced fine

salt & pepper to taste

1 tsp cumin

1 tsp thyme

1 tsp sage

1 tsp oregano

1/2 cup flour, optional

1/4 cup fresh cilantro chopped fine

Saute everything except the cilantro and the flour together in a large pot with the lime olive oil (regular olive oil works just fine too) until everything is thoroughly cooked. Add the flour if you like your sauce a little thicker, especially since using it as a filling, and continue to cook for about5 minutes, stirring constantly to incorporate the flour. Add the cilantro and mix together well. Then remove from the heat and set aside until you are ready to use it.

Roll out your dough on a lightly floured surface to about 1/4 inch in thickness. Then cut into circles. I was making these as a main course, so I made bigger circles for bigger pockets. You can make them any size you like.

Once the dough is cut, add the filling to about half the dough, then fold it over and pinch together firmly. I always like to “fork” it by pressing the ends together with the tips of a fork too, to ensure the dough is completely sealed.

Because I was baking these empanadas, I brushed them with an eggwash, then baked them at 350* F for about 30 minutes, or until they were golden brown and the dough was cooked. !Desfuitas!

Stay safe and stay well Everyone. ‘Til next time.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

4 thoughts on “Southwestern Chicken and Hatch Chili Empanadas”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: