Chicken Empanada Recipe

In a large bowl, combine flour and salt. Add cold butter and mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk the egg, cold water, and vinegar together. Gradually add this mixture to the flour, mixing until the dough forms.

Knead the dough on a floured surface for a few minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

In a skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, and sauté until soft.

Stir in minced garlic, and cook for another minute.

Add the shredded chicken, cumin, smoked paprika, olives, salt, and pepper. If the mixture is dry, add chicken broth. Cook for about 2-3 minutes until everything is blended well. Stir in chopped cilantro or parsley if using. Remove from heat and let cool.

Preheat your oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles.

Place a spoonful of chicken filling in the center of each circle. Moisten the edges with water, fold the dough over the filling to create a half-moon shape, and press the edges firmly to seal. Use a fork to crimp the edges if desired.

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.

Bake for about 25-30 minutes, or until golden brown.

Allow to cool slightly before serving. Can be served warm or at room temperature, often with a dipping sauce like salsa or chimichurri.