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.
Water (1/3 cup)
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 (to taste)
and let it get hot. Add
Cubanelle Pepper (1)
Plum Tomato (1)
Garlic Paste (1/2 tsp)
Distilled White Vinegar (1 tsp)
Stir and cook for 3-5 minutes, then add
Tomato Paste (3 Tbsp)
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 Breasts (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 (to taste)
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 to medium.
Drain on paper towel, and serve right away!