Ingredients
Egg Wash:
- 1 egg, lightly beaten with 1 tablespoon (15 mL) water
Instructions
- 1 Make empanada dough. Sift together flour and salt into a large mixing bowl. Stir in grated butter with a fork until reduced to pea-sized pieces. Beat together egg, water and vinegar. Add to flour mixture and stir to combine. Turn dough out onto a lightly floured surface, knead for 1-2 minutes until dough comes together.
- 2 Divide dough in half and roughly shape into two rectangles. Cover with plastic wrap and refrigerate for 1 hour or up to 6 hours. Meanwhile, preheat oven to 400°F (205°C). Line two baking sheets with parchment paper.
- 3 For the filling, heat oil in a non-stick skillet. Add chicken and cook until browned and no longer raw, about 12 minutes. Transfer chicken to a clean plate. Add onion and garlic to the skillet; stir until softened, about 6 minutes.
- 4 Return the chicken to the skillet along with the raisins, paprika and olives. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 minutes uncovered, or until stock has evaporated. Season filling with salt and pepper to taste. Remove from heat and let cool.
- 5 Divide each dough ball into 10 equal pieces. Shape all 20-pieces into a disc. Keep pieces covered with a dishtowel until ready to use. Lightly flour a surface, roll out one dough disk at a time until 5-inches wide and about 1/8-inch thick.
- 6 Add 2 tablespoons (30 mL) of filling to the center of the dough. Fold the empanada in half and seal and crimp the edges decoratively to form a seal. Place empanada on a parchment lined baking sheet. Repeat with remaining dough, you’ll need two baking sheets or bake in batches.
- 7 Brush empanadas with egg wash. Bake for 25 minutes until golden, turn baking sheet part way through baking. Transfer empanadas to a rack to cool for 10 minutes. Serve warm or room temperature.