Chicken Empanada Recipe

This versatile empanada version contains chicken and vegetables. You can vary the type and amount of vegetables according to your individual taste, but this particular combination is a pretty much perfect balance.

For the pastry:
At most Latin food stores you can find frozen empanada dough discs, which is more expensive but also more convenient. Making dough from scratch doesn't taste much different but is obviously more labor-intensive. You can also customize the ingredients by adding spices and herbs to compliment or contrast with the flavors of the filling.

For around twenty medium empanadas you'll need:

•     3 cups of all purpose flour
•     ¼ teaspoon of salt
•     6 oz of unsalted butter cut into 12 pieces, fresh out of the fridge
•     1 egg
•     4-5 tablespoons of water
•     1 egg, beaten with a little milk

Method:
1.    Combine the flour and salt in a bowl or food processor.
2.    Add the butter, egg and water and mix until it forms into a single lump of dough. No especially vigorous kneading is required. 
3.    Roll into a ball and place in the fridge for about half-an-hour.
4.    Roll out the dough on a cutting board and cut out discs around a small plate or with an appropriately-sized cutter.
5.    They can be used immediately or refrigerated/frozen for later.

For the filling:
You'll need:

•     1 1/2 lb boneless chicken breast, cubed
•     1 medium-sized onion, finely chopped
•     1 tbsp garlic, minced
•     1 cup potato, diced
•     1 cup carrot, diced
•     1 cup peas
•     2 tbsp cooking oil
•     4oz chicken stock

Method:
1.    Sauté the onion for a minute then add the garlic and chicken and cook for about five minutes or until the chicken is lightly browned.
2.    Add chicken stock and carrots and simmer for ten minutes.
3.    Add potatoes and simmer for five minutes..
4.    Add the green peas, then simmer for another five minutes.
5.    Season with salt and freshly ground black pepper to taste.
6.    Turn off the heat, drain the excess liquid, and set aside. Let cool.

To make the empanadas:
1.    Pre-heat oven to 400 degrees Fahrenheit.
2.    Spoon some filling into the middle of each pastry disc.
3.    Fold the dough in half over the top of the filling, forming a pocket. Squeeze as much air out as possible and glue the seal with the egg wash. Crimp the edges with a fork or your fingers for a traditional look.
4.    Glaze the crust with egg wash.
5.    Grease or line a baking tray with wax paper and arrange the sealed empanadas.
6.    Bake for fifteen to twenty minutes or until golden brown.
7.    Serve hot.