Chicken Empanadas

Sift All-Purpose Flour (2 1/4 cups) into a large bowl, add Salt (1 tsp) and mix together, blend in Butter (1/2 cup) with your fingertips or a pastry blender until mixture resembles coarse meal.

Beat together Eggland's Best Classic Egg (1), Water (1/3 cup), and Distilled White Vinegar (1 Tbsp) in a small bowl with a fork. Add to flour mixture, use your hand and mix in the bowl until it forms a dough. Knead it a little until the dough comes together.

Flatten the dough and chill, wrapped in plastic wrap, at least 1 hour.

In a pan over medium heat, add a little bit of Oil (as needed) and let it get hot. Add Cubanelle Pepper (1), Plum Tomato (1), Onion (1), Garlic Paste (1/2 tsp), and Distilled White Vinegar (1 tsp).

Stir and cook for 3-5 minutes, then add Tomato Paste (3 Tbsp), and Knorr® Stock Cube (1) and using your spoon, dissolve them into the mixture.

Add package of Goya® Sazon con Culantro y Achiote (1 pckg) and mix, add Chicken Breast (1 lb) and stir together until coated. Add Chicken Stock (1/2 cup) and stir, cook until thickens a bit. Set aside to cool a little.

Take the dough out of the fridge. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas.

To assemble the empanadas, place a spoonful of the chicken filling on the middle of each empanada disc. Add a sprinkle of Mozzarella Cheese (to taste) if you want. Fold the disc and seal the edges by pressing the dough with a fork dipped in flour.

Heat a couple of inches of Oil (as needed) in a pan over medium-high heat. Fry the empanadas until golden brown on both sides. If the oil is too hot when frying, reduce it to medium.

Drain on paper towel, and serve right away!