Yucatecan Chicken Empanadas
A fusion twist on traditional empanadas, filled with juicy chicken and spices from the Yucatan region of Mexico, wrapped in a crispy pastry crust.
Ingredients
- ●1 pound Ground ChickenFreshly ground chicken breast or tenderloins
- ●1/4 cup Lard or Vegetable ShorteningFor flaky pastry crust
- ●1 medium OnionDiced
- ●1/4 cup CilantroChopped
- ●2 teaspoons Yucatecan SeasoningsA blend of achiote, cumin, and oregano
- ●1 EggBeaten for egg wash
- ●1 package Empanada DoughHomemade or store-bought
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, combine ground chicken, lard or shortening, onion, cilantro, and Yucatecan seasonings. Mix well.
- 3
Roll out empanada dough to a thickness of 1/8 inch. Cut into circles or squares.
- 4
Place a tablespoon of the chicken mixture onto one half of each dough circle, leaving a 1/2-inch border.
- 5
Brush edges with beaten egg for a golden glaze.
- 6
Fold dough over filling and press edges to seal. Use a fork to crimp.
- 7
Place empanadas on a baking sheet lined with parchment paper.
- 8
Brush tops with remaining egg wash and bake for 20-25 minutes, or until golden brown.
- 9
Serve warm and enjoy!