Chicken Vegetable Empanada

Chicken Vegetable Empanada

Filling:
2 tbsp butter/oil
1 small onion, chopped.
1 cup shredded carrots
1 cup chopped mushroom
1 cup shredded zucchini
1 cup shredded cooked chicken
Seasoning to taste.


In a pan, heat butter/oil. Cook vegetables and chicken, season according to your taste. Stir until the vegetables just cooked but still crunchy.
Let cool. We might not use all.

Crust/dough:
250g (2 cups) all-purpose flour/plain flour
1/2 tsp salt
115g (1/2 cup) cold butter
1 egg yolk
4 tbsp (1/4 cup) of cold/ice water, adjust. You might need more.
*we can use whole egg by adjusting the water we use.

We can do this use a food processor or by hands.
In a bowl mix flour, butter, and salt. Add the egg yolk (whole egg).
Mix into crumbs, add cold water a little at a time. If the dough is too dry, add more cold water. Adjusting until the dough holds together.
Wrap the dough and keep in a refrigerator at least an hour. Take out and put back on the counter.
Between two sheets of cling wrap, roll the dough out.
At first, it looks dry, keeps rolling into thin and smooth. Cut into circles 10cm in diameter.
Keep the remaining dough in the fridge when we are working on the first session.
Add little filling into each circle of dough/crust, try not to fill too much.
Dab the edge with egg white or water as glue. Fold the dough enclosing the filling.
Press the edge to make it thinner. Pleat and fold or repulgue style.
Store the finished empanadas in the refrigerator while we finish the rest.
Put in a refrigerator for 30 minutes before baking. Dab with egg yolk.
Bake at 200°C for 25 minutes, preheated oven. An oven may vary.