Chicken Empanada Recipe?

I just bought some Chicken Empanada's from Safeway and they had Chicken, Various Peppers and Mozzarella and Monteray Jack Cheese in them. Anyone have a good recipe for something similar? I could just add those ingredients to a recipe for Empanada dough I find on the internet, but I can only find recipe's for potato or dessert empanada's and I don't know if those have the same type of dough.Chicken Empanada Recipe?
1/4 Tbls. Butter


2 Cups Flour


1 tsp. Baking Powder


1/2 tsp. Salt


2 Medium Egg Yolk


1/4 Cup Cold Water


1 Tbls. Olive Oil


1 Cup Chicken -- diced


4 Small Scallions -- chopped


2 Tbls. Butter -- chopped


8 Oz. Mushrooms -- chopped


8 Oz green peppers -- chopped


8 Oz red peppers -- chopped


1 Cup Bechamel Sauce


1 Tbls. each Mozzarella and Monteray Jack Cheese








Combine butter, flour, baking powder, salt in food processor. Beat egg yolks and pour half into the flour mixture.





Add water slowly into flour until it becomes a semifirm mass. Shape dough into 2 balls, wrap and refrigerate for 15 minutes.





Saute chicken, mushrooms, peppers, and scallions in butter for 4 minutes. Remove from heat, stir in remaining ingredients. Allow to cool to room temp.





Roll out dough to 1/8 inch thick sheet. Then cut out circles with a 4-5 inch diameter. Place 1 tablespoon of meat mixture into center of dough round. Moisten the exposed edge with tap water and fold in half, crimping the edges together.





Brush the top of the uncooked empanada with the remaining egg wash. Place on baking sheet in 375 degree F. oven for 20 minutes until golden brown.Chicken Empanada Recipe?
The dough used for empanadas is just a pie dough.The recipe I use for the dough is 3 / 2/1


3 pounds flour


2 pounds butter


1 pound ice water


pinch salt


2 teaspoons baking powder





Mix ingredients like any pie dough. Cut in butter to the flour till you get the size of peas


, then add you ice water (cold) and mix till dough comes together in a ball. do not over mix


cover with siran wrap and refrigerate at least a couple hours





filling could be anything. chicken is the most populay and to that you can add raisins, onionsMonterey jack cheese etc.
1 tablespoon olive oil


1/2 cup chopped onions


Salt


Crushed red pepper


1/2 pound skinless chicken breast, finely chopped


1 teaspoon chopped garlic


1/4 cup sliced green onions


1/4 cup chopped black olives


1/2 cup chopped green pimento stuffed olives


3 tablespoons seedless raisins, soaked in warm water for 10 minutes and drained


2 hard boiled eggs, finely chopped


Empanada dough, recipe follows





In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. Yield: about 1 1/2 dozen empanadas





EMPANADA DOUGH


1 cup masa harina


1/2 cup flour


1/2 cup yellow cornmeal


1/2 teaspoon baking powder


1 teaspoon salt


1/2 teaspoon fresh ground black pepper


1 tablespoon lard


1 cup warm water





In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.














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Chicken Empanadas





1 tablespoon olive oil


1/2 cup chopped onions


Salt


Crushed red pepper


1/2 pound skinless chicken breast, finely chopped


1 teaspoon chopped garlic


1/4 cup sliced green onions


1/4 cup chopped black olives


1/2 cup chopped green pimento stuffed olives


3 tablespoons seedless raisins, soaked in warm water for 10 minutes and drained


2 hard boiled eggs, finely chopped


Empanada dough, recipe follows





In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. Yield: about 1 1/2 dozen empanadas





EMPANADA DOUGH


1 cup masa harina


1/2 cup flour


1/2 cup yellow cornmeal


1/2 teaspoon baking powder


1 teaspoon salt


1/2 teaspoon fresh ground black pepper


1 tablespoon lard


1 cup warm water





In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes.