My friend Gicel knocked at my back door which leads to my kitchen. I open up to let her in and asked “Do you want an empanada?” She said in an inquisitive voice “Where did you buy them from?” Without missing a beat I said “Nowhere, I just made them and pulled them out of the oven…. see they’re still on their baking sheet.” She looked over then snickered saying “Stoooopid! They look perfect, I can’t believe you made those.” Meanwhile I was already wrapping one in a napkin and handed it to her. She held it in her hand, examined it for a minute, then bit down hard. A smile spread across her content face, she exclaimed they were delicious and said she was going to make them once I publish the recipe…… This recipe is for you Gicel! Enjoy!
Ingredients for Chicken Pasilla Empanadas:
1 – box puff pastry
1 – chicken breast (grilled and chopped small)
1 – pasilla chile (roasted, peeled, stem and seeds removed, then diced)
1/4 – cup chopped onion
3 – tablespoons corn kernels
salt and pepper to taste
1 – egg
1 – tablespoon water
This recipe makes 8 empanadas
Preheat oven to 400 degrees fahrenheit
Bring puff pastry to room temperature.
In a bowl combine chopped grilled chicken, pasilla chile, onion, and corn. Mix well, then season with salt and pepper to taste. Set to the side.
Then cut pieces of jack cheese and set to the side.
Make a egg wash by mixing an egg and 1 tablespoon of water together. Set to the side.
Unfold puff pastry and cut each sheet into 4 equal parts. You will have a total of 8 squares.
Take 1 square and face a point towards you, then take a heaping tablespoon of the chicken filling and place on the middle, then add a few chunks of cheese.
Next brush on egg wash to half of the square… forming a “V” or two lines of a triangle, this will help seal the ends together. Then fold over puff pastry covering the filling completely. Press the edges together with your fingers, then go around the edges with the tips of a fork. Sealing the empanada completely. Then poke a few holes on top of empanada and brush entire empanada with the egg wash.
Place on a lined cookie sheet, and continue to the next one.
Once finished…. place in oven and bake for 20 minutes. Let cool for 3 to 5 minutes and eat hot! Or let cool completely and enjoy for a lunch or picnic.