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 .