Mexican Chicken Empanadas are a delightful fusion of flavors and textures that will transport your taste buds straight to Mexico. These golden, flaky pastry pockets are filled with a savory mixture of seasoned chicken, vegetables, and aromatic spices, making them a perfect snack or appetizer for any occasion.

Ingredients

• For the Dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and diced
• 1/2 cup cold water
• For the Filling:
• 2 cups cooked chicken breast, shredded
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup frozen corn, thawed
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 egg, beaten (for egg wash)

Directions

1. Prepare the Dough:
   a. In a large bowl, combine the flour and salt.
   b. Add the cold, diced butter and use a pastry cutter or your fingers to incorporate it into the flour until the mixture resembles coarse crumbs.
   c. Slowly add cold water and mix until the dough comes together. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Filling:
   a. In a skillet, heat olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for 3-4 minutes until softened.
   b. Stir in the minced garlic, ground cumin, chili powder, paprika, salt, and pepper. Cook for an additional 2 minutes.
   c. Add the shredded chicken, thawed corn, and black beans. Cook for 5-7 minutes until the mixture is heated through and well combined.
   d. Remove from heat and stir in the shredded cheddar cheese and chopped cilantro. Let the filling cool to room temperature.
3. Assemble the Empanadas:
   a. Preheat your oven to 375°F and line a baking sheet with parchment paper.
   b. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Using a round cutter or a small plate, cut out circles, approximately 5-6 inches in diameter.
   c. Place a spoonful of the chicken and vegetable filling onto the center of each dough circle.
   d. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges and seal the empanadas. Make sure they are well sealed to prevent any filling from leaking during baking.
   e. Place the empanadas on the prepared baking sheet.
4. Bake and Serve:
   a. Brush the empanadas with the beaten egg wash to give them a golden-brown finish.
   b. Bake in the preheated oven for 20-25 minutes or until they are golden and crisp.
   c. Allow the empanadas to cool for a few minutes before serving. You can serve them with salsa, guacamole, or sour cream for dipping.

Enjoy your homemade Mexican Chicken Empanadas, filled with deliciously spiced chicken and vegetables encased in a crispy, golden pastry!