Chicken Empanada

Ingredients

• Onion1.5 count (225 g)
• Garlic2 clove (6 g)
• Paprika1 teaspoon (3 g)
• Flour500 g
• Egg2 count (110 g)
• Butter2.5 tablespoon (75 g)
• Salt1 teaspoon (5 g)
• Water200 ml
• Oil3 tablespoon (30 ml)
• Chicken500 g
• Bell Pepper2 count (240 g)

Instructions

1. 1

   Step 1

   Put the chicken in a pot with boiling water and let boil for 20-30 minutes until well cooked. Drain and shred.

2. 2

   Step 2

   For the dough, put flour, salt, egg, water and butter in a bowl. Mix using your hands until obtaining a sandy texture.

3. 3

   Step 3

   Using a scraper, integrate everything until obtaining a dough. Then, put the dough on a flat area.

4. 4

   Step 4

   Knead everything with your hands until obtaining a solid dough and wrap in foil. Take to the fridge.

5. 5

   Step 5

   For the filling, chop the onion, garlic and bell pepper. If you want, you can use different bell pepper colors.

6. 6

   Step 6

   Heat the oil in a pot and, once heated, put the onion, garlic, paprika and salt to taste.

7. 7

   Step 7

   Stir-fry for 8-10 minutes over medium heat until the onion is translucent.

8. 8

   Step 8

   Then add the shredded chicken, some cooking broth, paprika and pepper to taste. Cook for some minutes and set aside.

9. 9

   Step 9

   Then make the dough balls. This recipe is for 15 units. Stretch using a rolling pin and give it a round shape.

10. 10

    Step 10

    Add the filling evenly and close. You can paint with beaten egg on top.

11. 11

    Step 11

    Put in a baking tray with parchment paper and bake over 356°F (180°C) for 30-35 minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Empanada can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.