Prep: 1. Remove dough from fridge so it becomes room temperature. 2. Chop onions and garlic. Make: 1. Poach the chicken: Bring a pot (with a lid) of water to boil (or mix in some chicken broth if you have it handy). Pop in chicken and return to boil for 3 minutes, then remove from heat, cover the pot, and let sit for 10-15 minutes, until chicken is done through. Reserve 1 tablespoon poaching liquid. 2. Meanwhile, heat oil in a skillet and saute onions, garlic and all spices until onions are soft. 3. Preheat oven to 400. Prep large sheet pan with oil or foil. 4. Shred chicken. In a bowl, mix together shredded chicken, onion mix, and about 1 tablespoon of the liquid you used for poaching. 5. Let filling cool while you make 16 small balls of dough (8 from each roll of dough), and roll each out into a flat circular shape. 6. Place some filling on half of each dough circle, using your fingers rim the bottom edge of dough with water, and fold the top half of the dough over and crimp edges with a fork to seal 7. Place on baking sheet. Beat egg in small bowl with 1 tablespoon water and brush in on the tops of empanadas. 8. Bake for 15-20 minutes, until lightly browned
This recipe is a kid-preferred low spice (but still good) version. If you want to increase the spice, add in 1 teaspoon of chilli powder or red pepper flakes. You could also brown ground chicken (or turkey) instead of poaching chicken breasts. Pizza dough is also a great sub for the pie crust. To take it up a notch try making your own homemade pie crust - https://www.gatheredtable.com/recipes/61739 OR pizza dough - https://www.gatheredtable.com/recipes/142010 Traditional recipes also call for 1 Spanish olive wrapped inside each empanada if you want to add that as well.