Chicken and Cheese Empanada

Ingredients

• 1 package (14 oz) pie crust
• 1 lb chicken breast
• ½ medium onion
• 2 cloves garlic
• 1 teaspoon cumin
• 1 cup shredded cheddar cheese
• 1 large egg
• ½ teaspoon salt

Instructions

1. 1

   Preheat oven to 400°F. Place the 1 lb chicken breast in a pot, cover with water, and bring to a boil. Reduce heat and simmer until cooked through, about 15 minutes. Remove and let cool slightly.

2. 2

   While chicken cooks, finely chop the 0.5 onion and mince the 2 garlic cloves. Heat a splash of oil in a skillet over medium heat and cook onion and garlic until soft and fragrant, about 3 minutes.

3. 3

   Shred the cooked chicken with two forks. In a bowl, combine the shredded chicken, cooked onion and garlic, 1 teaspoon cumin, 0.5 teaspoon salt, and 1 cup shredded cheddar cheese. Mix well.

4. 4

   Roll out the pie crust on a floured surface. Cut out 6 circles about 6 inches wide. Place a generous spoonful of the chicken mixture on one half of each circle, leaving a border.

5. 5

   Fold the other half over the filling and press the edges with a fork to seal. Beat the 1 egg in a small bowl and brush over the tops of the empanadas.

6. 6

   Place empanadas on a baking sheet lined with parchment paper. Bake until golden brown and crispy, about 20 minutes. Let cool for 5 minutes before serving.

7. 7

   Serve warm, with salsa or hot sauce if desired.

Tools you’ll need

• pot
• skillet
• rolling pin
• baking sheet
• parchment paper
• fork
• pastry brush

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