[Quart of wheat flour]
300 g of butter
Salt to taste
Filling
2 cooked chicken breasts in water and salt
2 tablespoons of olive oil
1 medium onion, finely chopped
2 ripe tomatoes, seeded and chopped
2 tablespoons of chopped fresh parsley
Salt and black pepper to taste
1 tablet of chicken broth
1/2 cup of water for the sauce
1 cup of water to dissolve cornstarch
1 tablespoon of cornstarch
For brushing
1 egg
1 tablespoon of water
[Quart of wheat flour]
300 g of butter
Salt to taste
Filling
2 cooked chicken breasts in water and salt
2 tablespoons of olive oil
1 medium onion, finely chopped
2 ripe tomatoes, seeded and chopped
2 tablespoons of chopped fresh parsley
Salt and black pepper to taste
1 tablet of chicken broth
1/2 cup of water for the sauce
1 cup of water to dissolve cornstarch
1 tablespoon of cornstarch
For brushing
1 egg
1 tablespoon of water
Mix the wheat flour, butter, and salt until it forms a dough-like consistency
Filling
Cook the chicken breasts with water and salt for 10 minutes in a pressure cooker
After cooking, remove the bone and skin and chop into small pieces
Set aside
In a pan with olive oil, sauté the onion, add the tomatoes and chicken breast
Simmer for about 2 minutes
Add half a cup of water and let it simmer for approximately 5 minutes
Add parsley, black pepper, and chicken broth, then season with salt
Dissolve cornstarch in water and thicken the chicken mixture
Let it cool down
Grease empanada molds and fill them with the dough, opening them with your fingers, apply the filling, and cover with the remaining dough
Mix the egg with 1 tablespoon of water and brush the empanadas
Bake in a preheated oven at 2000°C for 30 minutes
