Empanada di pollo

Ingredienti

• 1 whole chicken (about 2 kilos)
• 1 1/2 kg onion
• 6 eggs
• 1/2 cup (100 gr) chopped olives
• 1 cup (150 gr) green onion chopped
• 1 tablespoon cumin
• 1 teaspoon chili pepper powder
• 1 tablespoon paprika
• Salt to taste
• 8 cups (1 kg) all-purpose flour
• 1 cup (200 gr) butter (replaceable with the same amount of oil or fat)
• Warm water

Preparazione

1. 1

   Cut the chicken into pieces and boil it...: Cut the chicken into pieces and boil it for no more than 30 minutes. Take it out and let it cool a little. Don't throw away the remaining chicken broth since that will make it come out juicy.

2. 2

   In a separate pot, sauté the onion with...: In a separate pot, sauté the onion with a few tablespoons of oil, make sure that it does not burn. While it is cooking, bone the chicken and cut it into small pieces.

3. 3

   When the onion is transparent, add the chicken...: When the onion is transparent, add the chicken and add salt little by little. Add a little bit of the broth, just cover the meat, and also the cumin, the Chili pepper powder, and the paprika.

4. 4

   When you're satisfied with the flavor, let it...: When you're satisfied with the flavor, let it cool and reserve it for about 1 or 2 hours in the refrigerator.

5. 5

   In a pot, boil the eggs, and when...: In a pot, boil the eggs, and when they are cooked, cut them into the size you like, it depends on how much you want to feel them in the empanada.

6. 6

   Add the eggs, onion, and olives to the...: Add the eggs, onion, and olives to the chicken mixture, and you have the filling ready.

7. 7

   In a large bowl put the flour, add...: In a large bowl put the flour, add the salt, and mix. Make a hole and add the butter at room temperature, and add the warm water little by little until you achieve a soft dough.

8. 8

   Let the dough rest in the fridge for...: Let the dough rest in the fridge for 30 minutes, then separate into small rolls and make them flat with your hands or a floured rolling pin, so you will have the flat discs to fill.

9. 9

   Then, put about 1 or 2 tablespoons of...: Then, put about 1 or 2 tablespoons of filling in each empanada, and close it by making the classic repulgue, or with the help of a fork, you can seal the ends.

10. 10

    You can cook them in the oven (medium...: You can cook them in the oven (medium to high heat or 180°C) for 35 minutes. Or fry them in abundant hot oil for 3 to 5 minutes per side.