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Chicken Empanadas
Ingredients
  • subheading: For the Filling:
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • ½ cup diced poblano pepper
  • 4 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons ground dried chipotle pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried Mexican oregano
  • 1 pinch cayenne pepper, or to taste
  • 3 cups diced cooked chicken
  • 2 tablespoons dried currants
  • 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
  • ⅓ cup water
  • ¾ cup grated pepper Jack cheese (Optional)
  • 1 large egg, beaten
  • 2 teaspoons water
  • subheading: For the Dough:
  • 3 cups all-purpose flour
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon white sugar
  • 12 tablespoons cold unsalted butter
  • 1 large egg, beaten
  • ⅓ cup cold water, or as needed
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