Jalapeno-Salsa Chicken Empanadas

It was a snowy day here in Utah, and my family was craving something warm, comforting, and spicy for dinner. I found something that fit the bill! I made these chicken empanadas, made with jalapeno salsa, and they were to die for! Thought I'd share the recipe, so here it is!

Jalapeno-Salsa Chicken Empanadas 
(adapted from Cinnamon Spice & Everything Nice)

Ingredients:
      Pastry:
          4 Cups Flour
          2 Tsp Baking Powder
          1 Tsp Salt
          12 Tbsp Butter, cold & cubed
          1 1/4 Cups Ice Cold Water
*You can also buy 4 refrigerated pie crusts instead of making your own pastry
      Filling:
          8 Oz Cream Cheese, melted
          2 Cups Baked Chicken, cubed (I usually bake it with oil, s&p, and taco seasoning)
          1/3 Cup Sour Cream
          1/2 Cup Shredded Cheddar Cheese
          1/2 Cup Shredded Pepper Jack Cheese
          4 Oz Jalapeno Salsa
          1/2 Cup Corn
          1/2 Cup Black Beans
      Egg Wash For Pastry:
          1 Egg, beaten
          1 Tbsp Milk/Water

Yields: 24-26 small empanadas

Directions:

1. In a food processor, combine flour, baking powder and salt. Add butter and mix until mixture looks grainy. *Note: I had to use my food processor twice (half the recipe one time, and then half the recipe another time) to get through the entire mixture, because it's a small one.
2. Slowly add water into mixture until dough is lumpy, but if you squeeze it, will hold its shape.
3. Put dough onto floured surface and knead into a log.
4. Divide log into 3 equal parts, flatten them and wrap in plastic wrap. Refrigerate while you are working on the filling.
5. In the microwave, melt the cream cheese for about 30 seconds, or until soft enough to stir.
6. In a large bowl, combine cream cheese, chicken, sour cream, cheddar and pepper jack cheeses, jalapeno salsa, corn, and black beans. Stir until everything is mixed together.
7. Take dough out of fridge, and on a floured surface, roll out 1 of the portions until it is about 1/8 thick, Cut 8, 4 inch circles, either using a biscuit cutter, or the mouth of a large mason jar. *Note- you will have to rework (knead, and roll out) the dough several times to get between 24-26 circles out of them.
8. Using your fingers or a pastry brush, paint water on the edge of each circle, put about a tablespoon of filling in, fold the edges together, and then press them with the tip of a fork.
9. Place empanada on a lightly greased, parchment paper lined baking sheet. Continue steps 7-9 until you have all your empanadas made. Refrigerate for 20 mins. 
10. Preheat the oven to 400 degrees F. Using a pastry brush, brush empanadas lightly with egg wash and bake 15-17 mins until golden brown.
11. Take out of oven and let rest for 1-5 mins.

Enjoy!

Laura