Argentine Chicken Empanadas
Delicious chicken Empanadas made with finely chopped chicken brest and homemade empanada dough.
Ingredients
Chicken Filling
- 1 Tbsp Olive oil
- 1 Onion
- 1 Garlic clove minced
- 1 Red bell pepper chopped
- 2 Tomatoes chopped
- 1 Tsp Paprika
- 1 Tsp Cumin
- 3 Chicken brest finely chopped
- Salt and pepper
- 2 Hard boiled egg
- 1 Cup Green olives
Empanada Dough
- 4 Cups flour
- 1 1/2 Tsp Salt
- 3 Tbsp Sugar
- 2 Sticks Butter
- 2 Egg yolks
- 3/4 Cup Milk
Instructions
Chicken Filling
- Add olive oil chicken, onion , garlic, paprika, cumin, salt/pepper cook until done then add bell pepper and tomatoes. Set aside egg and green olives, add a piece of egg and one green olive to each empenada before closing. You also want to make sure you don’t over stuff your empanadas about a tablespoon of filling for each one.
Empanada Dough
- Sift flower, salt and sugar. With a fork cut through butter with dry ingredients. Next wish in egg yolks and add milk until you form a ball. I like to make 4 flattened balls and refrigerate until ready to roll out. I would take it out of the refrigerator to soften up a bit so it’s easier to roll out. Roll dough on a flowered surface and cut into the size circle you like. I think my cutter is 6 inches round. After rolling out discs fill with filling water the edges and form a seal or cut with a dough roller. You can give them an egg wash and bake at 400 for 15/20 min or no egg wash and fry in oil until they float and look bubbly.