Today is posting day for the Secret Recipe Club. Each month members are “assigned” a participating food blogger. We choose any recipe from the assigned blog to make or bake, and blog about the recipe keeping the blogger a secret until posting day. My secret blogger this month is Dana, Food for Thought.
I knew Dana’s Chicken Empanadas with Ranchero Ranch Dressing recipe would be a hit with my family. They especially liked the easy spiced up ranch dressing.
Dana used a ravioli press to shape her pretty empanadas, but I didn’t have much luck using it. Instead I just folded the edge over and sealed it together with the tines of a fork. Then I flipped them over and crimped them again with the fork – this side looked much prettier.
These are best served the day they’re made. So just bake as many as you think you’ll eat, and freeze the others for another day. I was able to make 18 empanadas by re-rolling the scraps.
- 2 cups Pressure Cooker Chicken Taco Filling
- 1 cup shredded cheese
- 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1/2 cup cold butter, cut into small pieces
- 1 cup cold water
- 1 large egg, lightly beaten with 1.5 tablespoon water (do not beat until ready to bake)
- 1 cup ranch dressing, already made
- 1/4 teaspoon chile powder (any flavor)
- 1/2 teaspoon cumin
- To make filling: Combine chicken and cheese in a medium bowl. Set aside
- To make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
- Turn out dough onto a lightly floured work surface, and divide in half. Knead each half 2 or 3 times to form smooth balls.
- Cover dough balls with plastic; let stand until slightly risen, 20 minutes.
- Roll out half of the empanada dough very thinly, 1/4? thick or less. Cut 4 to 5 inch circles of dough.
- Place about 2 teaspoons of the chicken mixture inside each circle of dough. Fold the dough in half over the filling, making a half moon shape, and pinch the edges together to seal in the filling.
- Fold curved edges under and crimp decoratively.
- Repeat with the rest of the filling and dough (you may end up with extra dough or extra filling – it seems to work out differently each time).
- If freezing for later use, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
- To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 25 to 35 minutes.
- While empanadas are baking, make dressing by Combining ranch dressing chile powder and cumin in a small bowl. Whisk well. Let sit for at least 10 minutes for full flavor.
- Serve empanadas warm or at room temperature, with ranchero ranch dressing for dipping.
adapted from Food for Thought
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