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.
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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.
I substituted Pressure Cooker Chicken Taco Filling for the filling, but you should stop by Dana’s and check out her Lime Chicken filling with goat cheese, which I’m sure would be delicious.
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.
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Chicken Empanadas with Ranchero Ranch Dressing
Ingredients
Filling:
- 2 cups [Pressure Cooker Chicken Taco Filling]
- 1 cup shredded cheese
Dough:
- 4 cups all-purpose flour plus more for dusting
- 2 teaspoons baking powder
- 2 teaspoons salt
- ½ 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)
Dressing:
- 1 cup ranch dressing already made
- ¼ teaspoon chile powder any flavor
- ½ teaspoon cumin
Instructions
- 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, ¼" 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.
- To make the dressing: 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.
Tami
This recipe would be a big hit in our house. I bet both of the chicken recipes are great.
Beansy Loves Cake
Ooh, I love empanadas. I’ve never made them, but these look great!
Lisa~~
My daughter and I love empanadas but I have yet to make them. This recipe looks like a good one to try.
Peggy
yum! It’s been a while since i’ve make empanadas, myself, and this post definitely makes me want to rush out and make a batch =)
Katie @ This Chick Cooks
What a fantastic recipe! I am printing this off. My family will love it. Your photos are so pretty 🙂
Katie
PS- I host a recipe swap every Wednesday and I’d love to have you if you get a chance.
Kari H.
Could you use crescent rolls for this?
Barbara
I think you could use crescent rolls. Let me know how they turn out if you try them. Thanks!
Maris (In Good Taste)
This is a terrrific dish to serve groups of people you want to impress!
sara
So fun! I’ve never made empanadas at home, but I totally want to – these look delicious! 🙂
Nutmeg Nanny
This looks like a great party dish! Now you have me craving empanadas…yum!
Tessa
I always forget about making these at home. Your look and sound great!
Kristen
I can attest that these are amazing. I made Dana’s empanadas a few months ago and fell in love. That sauce is out of this world.
Angie Bigbearswife
These look wonderful!! I love ranch dip so these would work for me! Found this through the The Secret Recipe Club blog hop 🙂
Barbara | Creative Culinary
I love empanadas but have never made them…wondering why not; you do make it look simple and delicious. On my bucket list. 🙂
Jason's BBQ Adventures
Great looking empanadas. Might give me a chance to use my mixer. 🙂
Amber | Bluebonnets & Brownies
Mmm! I love me some empanadas. I haven’t made them in ages. Thanks for the reminder – I think I’ll do half your chicken recipe and half Dana’s!
Dan
Those look beyond tasty. I’ve got to speak to my baker (I cook, she bakes) about that dough. I really, really want to empanadas!
Maya@Foodiva's Kitchen
When I first saw this recipe at Dana’s blog, I immediately bookmarked it as a must-try. So glad you decided to give these empanadas a go, your filling sounds scrumptious too!
Daniela
Favolose queste empanadas di pollo. Pensa che possiedo anch’io l’attrezzo che hai utilizzato per realizzarle, non vedo l’ora di provare la ricetta. Un abbraccio, buona settimana Daniela.
Anne @ Quick and Easy Cheap and Healthy
I am going to have to try empanadas; I’ve never made them before! They look so yummy.
working london mummy
Lovely. I enjoy empanadas. I made some mini beef ones for my baby recently.