Directions:
- FILLING:.
- Sift the flour into a bowl. Stir in the salt and the sugar.
- Blend the butter and shortening into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
- Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
- Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
- FILLING.
- Prepare empanada dough and chill.
- Poach the chicken: Place the chicken breasts in a pot with the bouillon and bay leaf, and cover with water or chicken broth.
- Bring to a boil, and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.
- Shred chicken into small pieces, and moisten with 1 or 2 tablespoons of the broth. Set aside.
- Heat oil in a skillet. Add chopped onions, paprika, cumin, chile powder, sugar, and salt and pepper to taste.
- Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and mixture is golden brown.
- Remove from heat and stir in the chicken. For best flavor, refrigerate filling until the next day.
- Stir chopped hard boiled egg and olives into filling mixture.
- Separate empanada dough into golf ball size pieces, and roll each one into a smooth ball. Let rest 5 minutes.
- Preheat oven to 220°C.
- On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.
- Spoon 2-3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.
- Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.
- Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. Place empanadas on a baking sheet.
- Mix egg yolk with water and brush mixture lightly over entire surface of each empanada.
- Bake for 15 to 20 minutes, until golden brown and slightly puffed.
- Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1697.05 Kcal (7105 kJ) | ||
| Calories from fat | 921.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.42g | 158% | |
|---|---|---|---|
| Cholesterol | 303.38mg | 101% | |
| Sodium | 4772.58mg | 199% | |
| Potassium | 588.12mg | 13% | |
| Total Carbs | 166.63g | 56% | |
| Sugars | 9.92g | 40% | |
| Dietary Fiber | 19.82g | 79% | |
| Protein | 31.17g | 62% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 11.4mg | 63% | |
| Calcium | 533.9mg | 53% | |
| Amount Per 100 g | |||
| Calories | 310.18 Kcal (1299 kJ) | ||
| Calories from fat | 168.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.72g | 158% | |
|---|---|---|---|
| Cholesterol | 55.45mg | 101% | |
| Sodium | 872.32mg | 199% | |
| Potassium | 107.49mg | 13% | |
| Total Carbs | 30.46g | 56% | |
| Sugars | 1.81g | 40% | |
| Dietary Fiber | 3.62g | 79% | |
| Protein | 5.7g | 62% | |
| Vitamin C | 1mg | 9% | |
| Iron | 2.1mg | 63% | |
| Calcium | 97.6mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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