2 tbsp/30ml olive oil
½ yellow onion, diced
3 chiles, chopped (seeds can be removed for less hot filling)
1 tbsp/30ml paprika
1 tsp/5ml cumin
1 tbsp/15ml honey
1 C(8oz)/225g cooked chicken, shredded
½ C/118ml sliced green olives
2 hard boiled eggs, chopped
1 tbsp/15ml water
salt and pepper to taste
2 rounds pie dough premade or follow recipe below
Heat olive oil over medium heat. Add in onions, chilies, paprika, cumin and honey. Sauté for 10 minutes until onions become translucent. Add in chicken, olives, eggs, water and salt and pepper to taste. Remove from heat and allow to sit for 30 minutes before adding to empanada dough circles.
Fill empanada dough with ¼ cup/59ml mixture for large empanadas.
Makes filling for 16-20 small or 10 large empanadas.
3 cups/375g unbleached flour
1/4 teaspoon salt
1 1/2 sticks butter/170g, cut into pieces and very cold
1 whole egg
5 tablespoons ice cold water
1 egg yolk
Preheat oven to 400F/200C Gas 6
Add flour and salt to food processor fitted with dough blade. Pulse once or twice to combine. Add in butter, egg and water. Pulse until crumbly. Pat together into a ball and wrap in parchment or plastic wrap. Let rest in the refrigerator for 30 minutes or so.
Roll out dough and cut out circles for empanadas and pies or desired size. Fill with desired filling. Fold in half and pinch at seams. Roll seams in and press with fork to seal. Beat egg yolk and brush over tops of empanadas. Allow to rest in fridge for 30 minutes before baking to prevent leaks. Bake for 20-25 minutes until golden brown.