Cheesy Chicken Empanadas

Ingredients for the dough: 

5 cups of flour
6 TBSP unsalted butter
salt
1 1/2 cups of room temp water

Ingredients for the filling: 

1 TBSP olive oil

1 quart of canola or vegetable oil for frying

1/2 red onion, finely chopped

1 jalepeno, seeds and ribs removed, finely chopped

2 cloves of garlic, minced

3 green onions, thinly sliced

1 1/2 cups of cooked, diced chicken breast ( I used rotisserie chicken)

2 cups shredded cheese (monterey and cheddar blend works well)

4 ounces of cream cheese, cubed

1/4 cup hot sauce

1 egg

Flour for dusting and rolling

coarse salt

ancho chili powder

Chili Lime Dipping Sauce: 

1 cup greek yogurt

1 chipotle in adobo sauce (from the can)

Juice of 1 lime

Directions: 

1. Start with the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, butter and 1 tablespoon of salt on medium speed until completely blended. With the motor running, slowly add in water and continue to mix until a soft and pliable dough forms, 3 to 5 minutes. Flatten the dough into a 6-inch round, then wrap it tightly in plastic wrap. Place in the refrigerator to let rest for 30 minutes to 4 hours.

2. For the filling: Add olive oil to a cast iron pan. Add the onion, jalepeno, and green onion. Sprinkle with salt and pepper. Sauté for about 3 minutes-4 minutes until soft and then let cool. 

3. In a large bowl, combine the chicken, shredded cheese and cream cheese, hot sauce and cooled veg mixture. 

4. Meanwhile, roll out your dough into a large sheet - about 1/8 inch thick. Make sure you flour only one side of the dough (if you flour both sides this will prevent the dough from sticking together when crimping the empanada.) Let rest for 10 minutes.  

5. Line a sheet tray with parchment paper and dust with flour, set aside. Use a 3-inch cookie cutter to stamp out 23 to 25 rounds.

7. Place a heaping TBSP of chicken mixture in the center of each round.  Brush the edges with egg wash. Fold over and crimp the edges. Crimp the edges with a fork. Place the empanadas as done in a single layer on the parchment-lined baking sheet that has been dusted with flour. Refrigerate for at least 1 hour.

8. Preheat oven to 250 degrees. 

9. Heat canola oil in a large dutch oven to 350 degrees. 

10. Fry 4-5 empanadas at a time for about 4-5 minutes. Drain on a wire rack and keep warm in the oven as you fry the rest. 

11. Combine all ingredients for the chili lime yogurt sauce. 

12. Serve empanadas warm with chili lime yogurt sauce or your favorite salsa.