boiled the chicken breasts in chicken broth. removed then breasts then shredded them and put them back in the broth for 30 minutes to absorb the flavors then drain. Diced red and yellow bell peppers, red onion, russet potato (diced then boiled),3 fresh garlic cloves (crushed), 2 table spoons of tomato paste, 3 chopped scallions, teaspoon of salt, pepper, oregano, 1/2 teaspoon paprika, red pepper flakes and cumin, 2 tablespoons of olive oil and one egg, cheese of choice. the dough is 2.5 cups of flour 1.5 sticks of butter and teaspoon of salt. Cook the chicken then
Dice and boil the potato then drain.
in a large sauce pan add the olive oil on high heat add the onion cook for 5 then add the bell peppers, garlic, peas, add tomato paste and spices cook until the paste dissolves. stir in chicken and potato and set aside
the dough is the 2.5 cups of flour and salt and in a skillet you melt the butter with 1 cup of water. when the butter is full melted you ad it to the flour and salt in the mixing bowl. mix until you have a smooth oily dough. make a dough boll and wrap in in plastic wrap refrigerate for 2 hours.
cookie sheet lined with parchment paper is what you will bake the empanadas on
taking golf ball sized chunks of dough roll them into a ball then use a rolling pin to make 1/8 thick rounds about 4-5 inches across ( i use a small upside down bowl placed on the rolled out dough and trim the excess with a knife.
make the egg wash (1 egg 3 tablespoons of water) you will use this to seal the edges of the dough when you fold it over and to basted the finished product before baking.
take the dough rounds and place them on the parchment paper as ou make them. add a heaping spoonful of your chicken mix in the center of then round sprinkle with a little bit of scallion and add some grated or shredded cheese, with a brush take the egg wash and baste the outer edge of the dough. fold and seal, finish by using the tines of a fork to seal the edge. when done baste the entire top of the empanada with the egg wash. bake on the upper rack at 400 for 20 minutes or the tops brown. serve warm
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