Recipe of Peruvian chicken empanada

Ingredients

• 2 cups of wheat flour.
• ½ cup of vegetable shortening.
• ½ cup of margarine.
• ½ teaspoon of salt.
• ½ cup of cold water.
• ½ teaspoon of baking powder.
• Half a shredded chicken breast.
• 1 medium onion cut in brunoise.
• 1 small bell pepper cut in brunoise.
• 1 clove of crushed garlic.
• ¼ cup of oil.
• 1 teaspoon of ground chili pepper.
• Salt and pepper to taste.
• 1 egg
• Granulated sugar.

Directions

1. 1

   Dough: In a bowl, mix the flour with the butter and margarine, add salt to taste and baking powder.

2. 2

   Mix with the help of a fork or a trowel.

3. 3

   Add the water little by little and mix well until you get a dough.

4. 4

   Once the dough is ready, wrap it with plastic wrap and let it rest in the fridge for 4 hours.

5. 5

   Filling: In a pan, heat the oil and add the onion with the garlic, sauté a little and then add the paprika, stir for 2 minutes.

6. 6

   Add the ground chili pepper and the shredded chicken, integrate the ingredients well and add salt and pepper to taste.

7. 7

   Remove from heat and allow to cool.

8. 8

   Separate the egg white and the egg yolk, placing each one in a bowl and whisk each one lightly, set aside.

9. 9

   After 4 hours have passed, take out the dough and roll it out with the help of a rolling pin.

10. 10

    With the help of a cutter or a glass, cut small discs.

11. 11

    Add some of the chicken mixture to the center of the disc, moisten the edges with the egg white and fold the discs in half.

12. 12

    Seal the edges well with the help of a fork.

13. 13

    Place the empanadas in a pre-greased mold and varnish them on top with a small brush.

14. 14

    Bake at 180°C for 15 minutes or until golden brown.

15. 15

    Once out of the oven, sprinkle some granulated sugar on top and serve.