3cupsall purpose flour (plain flour Australia and UK) - all purpose
1teaspoonsalt
1cupbutter - unsalted, chilled, slice into 1/4 inch pieces
3mediumegg yolk
1cupbeer - cold
Empanada Filling Ingredients:
2tablespoonscooking oil
1poundground chicken (minced chicken)
2tablespoonswheat flour noodles - or rice flour
1smallyellow onion - diced
1largegreen pepper (green capsicum) - diced
3clovesgarlic - chopped
1teaspoonchipotle chili - mixed with 1 tablespoon hot water (I used Recado)
1teaspoonsalt
1teaspoonchili powder (chilli powder in British English)
½teaspooncumin
⅛teaspoonground cloves - or allspice
⅛teaspoonground cinnamon
1teaspoonhot sauce - (I prefer Marie Sharp’s either green or red)
1teaspoonlime juice - fresh
Instructions
Empanada Dough Method:
Place the flour, salt and butter in a 12-inch metal or glass mixing bowl.
Use your fingers or a pastry cutter to blend the butter into the flour.
Mix the egg yolk together with the beer.
Pour egg/beer into the flour. Work with your fingers to combine to make the dough.
Sprinkle some flour on your work table. Knead the dough on your work table until it is no longer crumbly. Shape it into a ball.
Place the dough back in the bowl, and cover it with plastic wrap. Let rest for at least thirty minutes.
Empanada Filling Method:
Place a 14-inch sauté pan, or wok, on a medium flame.
Add the oil to the sauté pan. Dust the chicken in the 2 tablespoons flour. Place the chicken in the sauté pan.
When the chicken browns, add the onions, peppers and Recado and turn the flame to low. Stir all. When the chicken is cooked, remove all to a plate to cool.
Into a clean mixing bowl, add the salt, chili powder, cumin, cloves, cinnamon, hot sauce and lime juice to the cooked chicken, onions and peppers. The filling is done.
Making and Baking the Empanada:
Divide the dough in half (you cannot roll all the dough at one time). Place the dough in your hand and create a disc shape.
Place about 2 tablespoons of flour on your work table and place the dough on the flour. Be sure to dust both sides of the dough with flour before rolling the dough. Using your rolling pin, roll the dough to about 1/8-inch thick.
Using a round cutter that is about 6 inches wide, cut circles. If you do not have a metal cutter that large, use an inverted soup bowl. You should have cut at least 4 to 5 dough circles after rolling the dough.
Fill each dough circle with about 1/4 cup of chicken filling.
Wet the edges of the dough using your finger or a small pastry brush. Fold the dough over the filling to make half-moon shapes. Press the edges of the dough to seal. You may use a fork to crimp the edges, or you may crimp by creating folds.
Place the empanadas on a baking sheet that is covered with parchment paper or a silicone mat. Using a sharp knife, make a 1/2-inch cut at the top of each empanada to allow the steam to escape when baking.
Brush each empanada with egg wash.
Turn the oven to 425°F to preheat your oven.
Using the other half of your dough, make more empanadas.