Empanadas de Pollo: Chicken Empanadas

Make the Empanada Dough

1. Gather the ingredients.

   

2. Sift the flour into a bowl and then stir in 1 teaspoon salt and the sugar.

   

3. Adding by tablespoons, blend the butter and shortening (or lard) into the flour mixture with a pastry cutter , or with two knives, until fairly well blended.

   

4. Whisk the egg yolks with 3/4 cups water.

   

5. Stir in the 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.

   

6. Keep kneading the dough, adding more of the water-egg mixture as needed (you may need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit saggy until it has thoroughly chilled.

   

7. Taste for salt and add more if needed.

   

8. Cover the dough with plastic wrap and refrigerate for about 1 hour. When ready to use, the dough should be soft and smooth, not elastic. If you poke a hole in the dough with your finger, the indentation should remain.

   

Make the Filling

1. Gather the ingredients.

   

2. Poach the chicken by placing the chicken breasts in a small pot with the bouillon and bay leaf, and cover with water or chicken broth.

   

3. Bring to a boil and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.

   

4. Shred chicken into small pieces.

   

5. Moisten with 1 or 2 tablespoons of the cooking liquid. Set aside.

   

6. Heat oil in a skillet. Add chopped onions, paprika, cumin, chili powder, sugar, and salt and pepper to taste.

   

7. Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and the mixture is golden brown.

   

8. Remove from heat and stir in the chicken. For best flavor, refrigerate filling until the next day.

   

9. Stir chopped hard-cooked egg and olives into the cold filling mixture.

   

Assemble and Bake the Empanadas

1. Gather the ingredients.

   

2. Separate empanada dough into golf ball-size pieces and roll each one into a smooth ball.

   

3. Let rest 5 minutes.

   

4. On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.

   

5. Spoon 2 to 3 tablespoons of filling in the middle of the circle.

   

6. Brush the edges of the dough along the bottom half of the circle lightly with water.

   

7. Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.

   

8. 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.

   

9. Heat oven to 425 F.

10. Place empanadas on a baking sheet.

    

11. Mix egg yolk with water and brush mixture lightly over the entire surface of each empanada.

    

12. Bake for 15 to 20 minutes, until golden brown and slightly puffed.

    

13. Serve warm or at room temperature.