Traditional recipes

Empanadas with vegetables and chicken breast

Empanadas with vegetables and chicken breast

Sift the flour into a bowl, make a hole in the middle and put the diced butter, lard, salt, sugar and egg.

Mix with your fingertips until you get a homogeneous dough.

At the end, add cold water from the fridge and knead a little more until it is completely incorporated.

Then let the dough cool for an hour (I left it for an extra 20 minutes, but it didn't suffer at all).

Peel an onion, finely chop it and cut the pepper (previously washed) into strips.

In a frying pan put the onion to harden in a little oil.

After it has softened a little, add the pepper, a little salt and let the vegetables harden until they soften well.

After the peppers and onions have hardened, drain the oil and place the vegetables in a bowl.

Also put a little oil in the same pan and heat the diced chicken breast.

When the chicken breast is done, drain it of the leftover water, put it over the vegetables, season with salt and pepper to taste, add a little dried parsley, mix and leave to cool.

Remove the dough from the cold and spread a thin sheet 2-3mm thick, from which we cut circles with a diameter of about 10cm.

On each circle we put a spoonful of the composition, then we fold the dough and press well on the edges with a fork. Do the same until you finish all the dough.

Put all the pies in a tray lined with baking paper, grease them with beaten egg and bake them until well browned on top.

We serve them as such or with a little sour cream.

Enjoy your meal!