Who does not like empanadas? This is a very versatile dish which accommodates endless filling types!
Great for get together with friends.
Empanadas filled with chicken and caramelized onions.
In a medium sauce pan place chicken breats, bay leaf and chicken stock, cover and simmer for 20 minutes. Transfer chicken and stock to a bowl and let it cool down before shredding.
In a food processor add flour, butter and salt, pulse for a few seconds and slowly pour water.
Wrap dough and place in the fridge to chill for 1 hour.
In a large sauce pan add oil, chopped onions, paprika, cumin, chilli powder and salt to taste . Saute onion for about 5 minutes, it should be translucent.
Add 4 tbsp of chicken broth to onions, remove from heat and add shredded chicken.
Remove dough from fridge, divide into 16 parts. Using a rolling pin open each ball into disks.
Place filling in the center, fold dough over. Press around to remove air.
Cut excess dough and press with fork to seal empanada.
Beat 1 egg and with a brush glaze each empanada.
Bake at 375F(180C) until golden brown.