Mixture
4 cups of all-purpose flour
1 1/3 sticks of cold butter, cut into pieces
3 tablespoons of ice-cold water
2 teaspoons of salt
2 large eggs
Filling
1/4 cup of olive oil
200g of creamy cheese (similar to Catupiry)
4 cloves of garlic, minced
2 medium onions, finely chopped
2 boneless chicken breasts, cut into small pieces
2 drumsticks, boneless and skinless, cut into small pieces
1 breastbone, boneless and skinless, cut into small pieces
1 can of tomato paste
Mixture
4 cups of all-purpose flour
1 1/3 sticks of cold butter, cut into pieces
3 tablespoons of ice-cold water
2 teaspoons of salt
2 large eggs
Filling
1/4 cup of olive oil
200g of creamy cheese (similar to Catupiry)
4 cloves of garlic, minced
2 medium onions, finely chopped
2 boneless chicken breasts, cut into small pieces
2 drumsticks, boneless and skinless, cut into small pieces
1 breastbone, boneless and skinless, cut into small pieces
1 can of tomato paste
Mixture
In a bowl, mix together the flour and butter with your fingertips until it forms a crumbly mixture
Add the eggs and mix well
A little at a time, add the water and salt, and knead until a ball forms
Wrap in aluminum foil and set aside
Filling
In a pan, cook the chicken, garlic, onion, and salt over high heat for 30 minutes, stirring occasionally, until it starts to brown
Add the tomato paste and simmer with the pan covered for another 30 minutes, stirring occasionally, until the chicken is tender and has little liquid left
Remove from heat
Separate the meat from the bones and cut into small pieces
Put back in the pan and stir quickly
If there's still too much liquid, put it back on the heat to reduce slightly
Assembly
With a rolling pin, roll out 1/3 of the reserved dough to place over the bottom of the empanada mold
Curl up the edges and place the filling inside
Shape small rolls with the remaining dough, pressing each one into the side of the mold to cover it
Unfold the dough to spread over the filling, trimming any excess
Tear off a piece of cheese and place on top
Preheat oven to high temperature
Cover with the remaining dough, press the edges to seal well, and decorate as desired with scraps of dough and brush with egg yolk
Bake for 40 minutes or until golden.
