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 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.

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 Tyson® 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.

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.