Masa
2 1/2 cups (chá) of wheat flour
2 tablespoons (chá) of salt
1 tablespoon (chá) of red pepper flakes
1/2 teaspoon (sopa) of active dry yeast
1 cup (chá) of cold butter cut into small pieces
1 egg
4 tablespoons (sopa) of rum
Fillling
1 1/2 kg of boneless, skinless chicken thighs and legs
1 tablespoon (chá) of salt
2 tablespoons (sopa) of freshly squeezed lime juice
4 cloves of garlic minced
1 large onion chopped
2 tablespoons (sopa) of olive oil
3 1/2 cups (chá) of water
1 cup (chá) of coconut milk
1 tablespoon (chá) of hot pepper sauce
1 teaspoon (sopa) of paprika
1 kg of cassava root
For brushing
1 egg beaten
Masa
2 1/2 cups (chá) of wheat flour
2 tablespoons (chá) of salt
1 tablespoon (chá) of red pepper flakes
1/2 teaspoon (sopa) of active dry yeast
1 cup (chá) of cold butter cut into small pieces
1 egg
4 tablespoons (sopa) of rum
Fillling
1 1/2 kg of boneless, skinless chicken thighs and legs
1 tablespoon (chá) of salt
2 tablespoons (sopa) of freshly squeezed lime juice
4 cloves of garlic minced
1 large onion chopped
2 tablespoons (sopa) of olive oil
3 1/2 cups (chá) of water
1 cup (chá) of coconut milk
1 tablespoon (chá) of hot pepper sauce
1 teaspoon (sopa) of paprika
1 kg of cassava root
For brushing
1 egg beaten
Make a dough with the wheat flour, salt, red pepper flakes, yeast, and butter
Add the egg and rum and knead with your hands
Form a ball, wrap in plastic wrap and reserve in the refrigerator
Filling
Season the chicken with salt, lime juice, garlic, onion, and olive oil
Braise the chicken, adding one cup of water and letting it cook until golden brown
Combine the coconut milk, hot pepper sauce, paprika, and a pinch of salt
Cook until thickened
Shred the chicken
Grate the cassava root and add it to the cooking liquid, adding any remaining water and cooking until tender
Mix in the chicken
Roll out the dough over the bottom of a pie dish
Trim the edges and place the sides
With some of the remaining dough, form small rolls
With your fingers, press each roll onto the side of the pie dish to cover it
Trim the edge
Cover the filling with the remaining dough (reserve some for decoration) and brush with the beaten egg
Press the edge with your fingers
Make decorations with the leftover dough, place them on the empanada, and brush with the beaten egg
Bake for 30 minutes and let cool.
