Chicken Empanadas

These empanadas are best if you make the filling the day before, and leave it to chill overnight. posted for zwt7.

Steps

Filling:.

Sift the flour into a bowl.

Stir in the salt and the sugar.

Blend the butter and shortening into the flour mixture with a pastry cutter or with two knives , until fairly well blended.

Whisk the egg yolks with 3 / 4 cups water.

Stir in the 1 / 2 cup of water / egg mixture , a little at a time until the dough starts to come together smoothly.

Keep kneading the dough , adding more water / egg a little bit at a time as necessary , until the dough is smooth.

The dough will seem a bit shaggy until it has thoroughly chilled.

Cover the dough with saran wrap and refrigerate for about an hour.

(dough can also be kept overnight in the refrigerator) dough should be soft and smooth , and not elastic - if you poke a hole in it with your finger , the indentation should remain.

Filling.

Prepare empanada dough and chill.

Poach the chicken: place the chicken breasts in a pot with the bouillon and bay leaf , and cover with water or chicken broth.

Bring to a boil , and simmer over.

Ingredients

flour, salt, sugar, butter, vegetable shortening, water, egg yolks, chicken breasts, bay leaf, chicken bouillon cube, vegetable oil, onions, paprika, cumin, chili powder, salt and pepper, hard-boiled eggs, green olives, egg yolk