This is very much similar to the South Asian dish kheema ki mani. Empanada dough is usually made with all purpose flour and is slightly flaky than pie crust. Empanadas can be fried or baked. It is better to avoid egg if you are planning to fry the empanadas.
Total time - 2hours
For the dough
All purpose flour - 3 cups
Egg - 1
Sugar - 2 teaspoon
Salt - 1 teaspoon
Butter - 3/4 cup ( 1 1/2 sticks)
Warm milk - 1/4 cup to 1/2 cup as required to make a soft dough. You can use water instead of milk.
For the filling
Chicken ( Cooked and Shredded ) - 2- 3 cups
Onions - 2 ( medium )( chopped)
Red chili powder - 1 teaspoon
Paprika - 1 tablespoon
Cumin Powder - 1 teaspoon
Pepper powder - 1 teaspoon
Green olives - 1/2 cup sliced
Hard boiled eggs - 2 ( chopped)
Salt - to taste
For making the dough
1. Mix the flour and salt in a large vessel.
2. Add the butter and pulse.
3. Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.
The dough can be used immediately or refrigerated until ready to use (1-2 days max).
4. Heat oil in a skillet. Add chopped onions, paprika, cumin, chili powder and salt and pepper.
5. Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and mixture is golden brown. Now stir in the chicken
6. Remove from heat and stir chopped hard boiled egg and olives into filling mixture.
7. Now make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.
8. To assemble the empanadas, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes to stuff them to the max and still seal them properly.
9. To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges.
10. Refrigerate the empanadas 30 minutes before making. This will help to seal the edges.
11. Brush the empanadas with egg wash ( Mixture of equal quantities of egg white and water)
12. Now bake the empanadas in a pre heated oven at 375 degree Fahrenheit for about 15 minutes or till they are golden and slightly puffed.