- 3 1/3 cups all-purpose flour
- 1 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 egg
- 1/2 cup dark beer
- 10 fresh green chiles, such as Hatch
- 2 Tbsp canola oil
- 2/3 onion, chopped
- 2 cloves garlic, chopped
- 1 Tbsp flour
- 1/2 cup milk
- 1 cup shredded Muenster cheese
- 1/2 cup shredded Ranchero cheese
- 1 cup cooked shredded chicken
- Salt and freshly ground pepper
- 2 eggs, beaten with a splash of water
- Coarse sea salt
To make the dough, using a stand mixer with the hook attachment, add flour, salt, butter, and egg. Add beer, as needed, to ensure dough is soft and smooth. Cover and let rest.
To grill the chiles, prepare a grill for medium-high heat. Grill chiles, turning occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes. Remove skin, stems, and seeds from chiles. (Do not rinse in water.) Chop flesh into 1/4” pieces.
To make the filling, in a large frying pan over medium-high heat, add oil. Add onions and cook, until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add flour, stir and cook, about 2 minutes. Add chiles and let simmer, stirring constantly, about 2 minutes. Add milk and bring to a boil. Stir in cheese and chicken, cover, and remove from heat. Let sit for about 5 minutes, uncover, and stir to combine.
To assemble, remove half of dough and divide into 12 equal balls. Cover remaining dough. Line a rimmed baking sheet with parchment paper or a silicone mat.
Lightly flour a work surface, roll out dough balls into small round circles. Place a small dollop of filling on 1/2 of each dough circle.
Wet bottom edge of circles with egg to help seal the two halves. Fold over dough to cover filling and seal off edges with a fork, pressing down along edges or using a pastry cutter. Place on prepared sheet. Repeat with remaining dough and filling. Brush each empanada with egg.
Preheat oven to 350°.
Using a fork, poke each empanada to allow steam to escape while baking. Bake empanadas until lightly golden brown, 15-20 minutes. Remove from oven and sprinkle with sea salt.