Easy Baked Chicken Empanadas Recipe EMPANADAS DE POLLO

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 ½ cup or 188g

• Salt

  Table

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Butter

  Unsalted

  5 tbsp or 71g

• Water

  Plain, clean water

  ¼ cup or 59g

• دجاج مفروم

  400g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Paprika

  Spices

  1 ¼ tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Water

  Plain, clean water

  ½ cup or 118g

Directions

1. MAKING THE FILLING
2. In a hot pan, add the oil and when it's hot, add the onion and saute until translucent.
3. Add the ground chicken and cook for three minutes on medium high heat.
4. Add the garlic and all the spices and stir for three minutes or until water from the chicken evaporates.
5. Add the boiling water and continue cooking until the water evaporates and the chicken is completely cooked.
6. Let the filling cool to room temperature before filling the discs.
7. MAKING THE EMPANADA DOUGH
8. In a bowl, add the flour, salt, and sugar, mix them well then add the butter and incorporate the butter with the dry ingredients by rubbing it with your fingers.
9. When you get a coarse crumb-like texture, beat the egg and add it to the flour and butter mixture. Mix until combined.
10. Gradually add the chilled water and knead for a minute and form a ball.
11. Cover the dough with a plastic wrap and refrigerate for one hour.
12. Form 11 equal size balls.
13. Lightly dust the working surface and roll out the ball into a thin sheet.
14. Fill the center of the rolled disc with the filling. Fold the empanada and seal the edges by pressing the edges together. You can use a fork to press down the edges and give the empanadas a beautiful finish, or you can use the empanada mold as an easier option.
15. It's best to cover and refrigerate the empanadas before baking them for at least 40 minutes.
16. Preheat oven to 400F/180C.
17. Place the empanadas in a previously lined with parchment paper baking pan. Brush the empanadas with the beaten egg and bake for 16 minutes or until the empanadas are golden in color.
18. Serve hot or at room temperature.
19. Original recipe by: Muna (source: www.munatycooking.com/baked-chicken-empanadas/)