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