Empanadas

Dough Ingredients

• 4 cups flour

• 1 tsp baking powder

• 1.5 cups shortening

• 1/2 cup butter (cut into small cubes)

• 2 Tbsps sugar

• 1 tsp salt

• 1/2 cup water

• 2 egg yolks

• 1/2 tsp vanilla extract

Dough Prep

1. Mix the water, egg yolks, sugar, salt & vanilla together

2. In a larger bowl, Sift together the flour and baking powder

3. Cut in the shortening & butter using pastry blender until dough is crumbly

4. Mix in the liquid a tbsp at a time bringing the dough together lightly.

5. Let rest in the fridge for at least 30 minutes.

Filling Ingredients

• 2 Tbsp oil

• 1 medium onion 🧅 chopped

• 5 cloves garlic 🧄 minced

• 1 large potato 🥔 cut into 1/4 inch cubes

• ½ pound chicken 🐓 breast boiled and shredded or cut into small pieces

• 1 red bell pepper chopped

• 1 cup frozen 🥶 peas & carrots 🥕

• 1/2 cup frozen 🥶 corn 🌽

• ½ cup raisins

• 2 Tbsp soy sauce

• ¼ tsp ground pepper

Directions

1. Heat oil in a wok or skillet over medium-high heat.

2. Saute potatoes then add onions & cook until potatoes are half cooked.

3. Stir in garlic and continue sauté for a minute

4. Stir in chicken, peas, carrots, corn, bell pepper, raisins, soy sauce, pepper and simmer, stirring, until liquid is gone.

5. With flowered hands, roll about 2 Tbsp dough into a ball, then on flowered board, roll into about a 4 inch long’ish oval

6. Place dough on your palm and spoon about 2 Tbsp filling in the center.

7. Fold in half towards the edges and pinch the sides close.

8. Place empanadas on a baking sheet lined with parchment paper.

9. Bake at 350 for 20 minutes (or until golden brown)

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