For the filling
4 ripe tomatoes, cut into large pieces
1 large onion, cut into large pieces
4 cloves of garlic
1/2 teaspoon of paprika
1 tablespoon of salt
1 medium-sized chicken, 1.8 kg
4 tablespoons of cornstarch
1 can of scalded corn
1/3 cup of chopped parsley
For the dough
3 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter, melted
1/2 cup of vegetable oil
1/2 cup of milk, 2 tablespoons
For brushing
1 egg
For the filling
4 ripe tomatoes, cut into large pieces
1 large onion, cut into large pieces
4 cloves of garlic
1/2 teaspoon of paprika
1 tablespoon of salt
1 medium-sized chicken, 1.8 kg
4 tablespoons of cornstarch
1 can of scalded corn
1/3 cup of chopped parsley
For the dough
3 cups of all-purpose flour
1 teaspoon of active dry yeast
1/2 teaspoon of salt
1/2 cup of butter, melted
1/2 cup of vegetable oil
1/2 cup of milk, 2 tablespoons
For brushing
1 egg
Blend the tomatoes, onion, garlic, paprika, and salt in a blender
Place the mixture into a saucepan and add the chicken cut into pieces
Cook over medium heat until the meat is tender, then reduce heat and let simmer for 10 minutes
Remove the chicken from the saucepan, debone it, and cut into small cubes
Mix the cornstarch with a little water, add to the saucepan, and cook stirring constantly until thickened
Add the chicken, corn, and parsley to the mixture, stir well
Let cool
Preheat oven to 200°C
Mix the flour with yeast and salt
Add melted butter and vegetable oil, mix well with fingertips until a dough forms
Add milk and knead until smooth
Use the dough to line a 29 cm diameter tart pan
Fill the empanada with the filling
Cover the rest of the dough with a piece of parchment paper, flip over onto the filling
Remove the paper, press edges firmly against the tart pan
Use any remaining dough to cut out petals and decorate the empanada
Brush the egg mixture on top and bake until golden brown
Let cool for 12 minutes before serving
