Ingredients
For the filling:
1/4 cup butter
2 cloves garlic, minced
1 small onion, finely chopped
1/2 kilo chicken breast, boiled and flaked
1 small carrot, cubed
1/4 cup red bell pepper, cubed
1/4 kilo potatoes, cubed and fried
1/2 cup condensed cream of mushroom soup
1/2 cup water
For the crust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup butter
1 egg
1/4 cup water
eggwash
Procedure
To prepare the filling:
1. In a skillet, heat butter then saute garlic and onions. Add flaked chicken, carrots, red bell pepper and potatoes. Stir-fry for a few minutes. Pour in the soup and water. Cook until thick. Set aside to cool.
2. Preheat oven to 350 F. Prepare 2 baking sheets.
To prepare crust:
1. In a bowl, combine the flour, sugar and salt. Cut in the butter until the mixture is mealy. Add the egg and enough water to form a ball of dough. Let the dough rest for a few minutes.
2. Roll out the dough to 1/4 inch thick then cut into 4×5 inch rectangles. Place about 3 tablespoons of the filling at the center of each dough. Fold and crimp the edges to seal. Place empanadas on baking sheets. Brush with eggwash. Bake until golden brown.