First make the dough for the empanadas. In a large bowl dissolve the
Fresh Yeast (2 1/2 Tbsp)
Water (9 oz)
In another large bowl sift the
Bread Flour (3 2/3 cups)
and make a crater in the middle. Add the yeast water to the crater and start mixing. Once mixed a little, add the
Olive Oil (1.5 oz)
and keep mixing. Following that, add the
Salt (1 Tbsp)
and continue to mix thoroughly.
Take the dough out and place on a flat surface and knead with your hands for 10 minutes. Place the dough back in the bowl, pour over some olive oil and cover with a cloth let it rise for one hour and a half.
and then grate.
While the dough is rising we can make the filling. Dice the
Boneless, Skinless Chicken Breast (1)
and heat up a frying pan with some olive oil.
Season the diced chicken with salt and add to the pan. Add grated egg and
Cayenne Pepper (to taste)
and mix. Then add the
Tomato Sauce (to taste)
and after mixing let it reduce to thicken the filling.
Take a piece of the dough and roll it out with a rolling pin.
Place some of the filling in the center but not too much.
Brush the edges with water and seal the empanada. With a fork press along the edges to seal completely.
Cooking Oil (as needed)
in a frying pan. Fry until golden brown, then transfer onto a plate with a paper towel to absorb the excess oil.