For the filling
4 medium tomatoes (480 g), cut into large pieces
1 large onion (150 g), cut into large pieces
4 cloves of garlic
1 teaspoon paprika
1 tablespoon salt
1/2 chicken breast (1.8 kg), boneless and skinless, cut into small pieces
4 tablespoons all-purpose flour
1/4 cup water (60 ml)
1 can of corned beef (200 g), drained
1/3 cup chopped fresh parsley (20 g)
For the dough
3 cups all-purpose flour (360 g)
1 teaspoon active dry yeast
1/2 teaspoon salt
1/4 cup butter (100 g)
1/4 cup vegetable shortening (100 g)
1/2 cup milk (150 ml)
All-purpose flour for dusting
1 egg yolk for brushing
For the filling
4 medium tomatoes (480 g), cut into large pieces
1 large onion (150 g), cut into large pieces
4 cloves of garlic
1 teaspoon paprika
1 tablespoon salt
1/2 chicken breast (1.8 kg), boneless and skinless, cut into small pieces
4 tablespoons all-purpose flour
1/4 cup water (60 ml)
1 can of corned beef (200 g), drained
1/3 cup chopped fresh parsley (20 g)
For the dough
3 cups all-purpose flour (360 g)
1 teaspoon active dry yeast
1/2 teaspoon salt
1/4 cup butter (100 g)
1/4 cup vegetable shortening (100 g)
1/2 cup milk (150 ml)
All-purpose flour for dusting
1 egg yolk for brushing
Prepare the filling: in a blender, blend the tomatoes, onion, garlic, paprika, and salt
Transfer to a large skillet, add the chicken, and cook over high heat until boiling
Reduce the heat, cover the skillet, and cook until the chicken is tender (about 40 minutes)
Remove from heat
Remove the chicken from the skillet, debone, cut into small pieces, and reserve
In a small bowl, dissolve the flour in water
Add to the remaining sauce in the skillet and cook over high heat, stirring constantly, until thickened (about 5 minutes)
Add the reserved chicken, corned beef, and parsley
Mix well and let cool
Preheat oven to 200°C (hot)
Prepare the dough: in a large bowl, mix together flour, yeast, and salt
Add butter and vegetable shortening
Mix with fingers until a uniform crumb forms
Add milk and knead until a smooth dough forms
Use a rolling pin to roll out 2/3 of the dough to a thin sheet (see photo on previous page)
Line an opening mold with the dough, about 29 cm in diameter
Fill with the chicken mixture
Roll out the remaining dough and place over the filling
Trim excess dough and seal edges
Roll out reserved dough
Use a cookie cutter to cut into leaf shapes
Brush the empanada with egg yolk and decorate with leaves
Brush leaves as well
Bake in oven at 200°C until golden brown (about 35 minutes)
Remove from oven, demold onto a plate, and serve
320 calories per slice
