Spicy Chicken Empanadas

I absolutely love empanadas.  There are so many tasty variations you can do with them.  This recipe has a Southwestern flair to it.  It's another Paula Deen inspired recipe.  I adore Paula...butter and all!  =)



2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 can diced green chiles
1/2 jalapeno, seeded and finely diced, optional
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated pepper jack cheese
Salt and freshly ground black pepper
Filo sheets, cold
1 egg mixed with 1 tablespoon water, for egg wash
melted butter
salsa

Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.

In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.


Cool the mixture before assembling the empanadas, so as to not melt the pastry.

Using a 5-inch ring mold, cut circles from 4 sheets of filo dough. Put about 2 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.  Brush the empanadas with a little melted butter.  Slice 2 holes with a knife to allow steam to escape.  Place them on a cookie sheet that has been greased well with butter.  Bake at 400 degrees for about 25 - 30 minutes or until golden in color.  Serve hot and with your favorite salsa for a dipping sauce and Sriracha Hot Chili Sauce.