Guacamole

Empanadas

From the kitchen of: Caitlyn Negron

Ingredients

3 cups of all purpose flour 1/4 tsp of salt 6 oz of unsalted butter 1 egg 1/4 cup of water or milk Shredded chicken breast Onion Bell peppers Garlic Cilantro Tomatoes

Directions

1. Slowly mix the flour, salt, butter, egg and milk/water to create the dough. 2. Roll out the dough with your hands. 3. Split the dough into 2 large balls, sectioning the dough into thin disks. 4. Store the disks in the fridge for later use. 5. Make the filling by adding peppers, onions, garlic, cilantro, shredded chicken, tomatoes into a skillet to cook for about 25-30 minutes. 6. Fold the empanada disks by one corner, stuffing them with the filling (make sure some room is left to close the disk). 7. Using a fork, seal the edges of the disk by placing the fork firmly along the border to secure the filling inside. 8. Preheat oven at 375°. Bake empanadas for 30 minutes.