Directions
- With an electric mixer, blend the flours and salt. Add the butter and mix about 1 minute. Add the water and mix until just combined and the dough comes together, less than a minute.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate while you prepare the filling.
- In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until aromatic and just beginning to brown, about 1 minute. Add the onion and cook until golden brown and soft, 3 to 5 minutes.
- Add the cumin, chili powder, and jalapeno, and cook until fragrant, about 1 minute. Add the broth and chicken, stir to combine.
- Bring this mixture to a boil over high heat, cover, reduce the heat to low, and simmer until the chicken is cooked through, about 30 minutes.
- Uncover and cook until all the liquid is absorbed, about 30 minutes.
- As it cooks, use a spoon to gently break up the chicken. Season with salt and black pepper to taste. Transfer to a cutting board and roughly chop the chicken.
- Preheat the oven to 375°F.
- On a lightly floured surface, roll out the dough to an 1/8-inch thickness. Using a 6-inch round cutter to cut out circles, about 18 of them.
- Place 2 tablespoons filling in the center of each round, and top with cheese.
- Moisten the edges of the dough with water and fold over the filling, pressing with your fingertips to seal. With a fork, crimp the edges of the empanada.
- Arrange the empanadas on the baking sheets and brush with the egg.
- Bake for 15 minutes, or until golden brown.
- Serve hot, and enjoy by the fire!
