1 cup mild white cheese, grated
1 pint Pressure Canned Chicken, shredded
2 cloves garlic minced
1/2 teaspoon ground cumin
Salt & Pepper to taste
Mix together all ingredients in a bowl. Keep refrigerated until you are ready to stuff the empanadas.
Dough1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon sugar
8 ounces cream cheese, softened
1 stick butter, softened
1 large egg beaten lightly with 1/4 t. water (for glaze)
Sift the flour, then sift it again with the salt, baking powder, and sugar, and set aside. In a large bowl, using a hand or electric mixer, mix the cream cheese and butter together until well blended. Add the flour mixture and mix until smooth. Cover and refrigerate at least 30 minutes.
Preheat the oven to 350ºF.
Lightly flour your work surface. Divide the dough into four pieces (wrap and keep the pieces you aren't using in the refrigerator until you need them). Use a floured rolling pin to roll out the dough about 1/8 inch thick. Cut the dough into circles. Put a small quantity of filling in the center of the circle and fold over to make a half circle. Do not over-fill! Seal the edges with a small amount of water and a fork to make a scalloped edge.
Place the pastries on a lightly greased cookie sheet 2 inches apart, brush with the egg wash, and bake until lightly browned, 15 to 20 minutes.
They can be made ahead of time, refrigerated, and reheated in a 250ºF oven for 4 to 6 minutes.
Makes 12 to 14 empanadas