Empanadas

The four steps (dough, filling, construction, and baking) are independent and can be done at different times and days.

The filling given here is only a suggestion. You can change the meat, spices, and veggies to whatever sounds good to you.

Dough

  1. In a large bowl, combine and pinch, crush, and mix by hand until it forms a slightly lumpy meal:
    • 300 g Flour
    • 10 g Salt
    • 120 g Butter
  2. In a small bowl, put in freezer until ice starts to form:
    • 15 g Vinegar
    • 85 g Water
  3. Add to the cold water and beat together:
    • ~50 g An Egg
  4. Add the egg mixture to the flour mixture:
    • Stir only until combined.
    • Knead a few times to form flattened ball.
    • Wrap with plastic and refrigerate for at least one hour.

Filling

  1. In a pot, fry at low heat until it starts to brown:
    • 30 g Butter
    • 1 Onion, finely chopped
  2. Stir in and fry for another minute:
  3. Turn off heat the add thoroughly mix in:
    • 100 g Lentils, drained, from a can
    • 300 g Shredded Cooked Chicken
    • 1 Avocado, mashed or chopped

Construction

  1. Divide dough into 12 pieces.
  2. For each one:
    1. Flatten each by hand or roll to 5" circle.
    2. Place about 2 Tablespoons of mixture into the middle.
    3. Fold to form semi-circle.
    4. Crimp edges by twisting between thumb and finger, (or use a fork).
These may be wrapped and frozen for future use, or cooked now.

Baking

  1. Preheat oven to 400°F
  2. Brush each with egg wash:
      Lightly beat together:
    • 1Egg
    • 5 gWater
  3. Place on greased rack and bake on middle position of oven until tops turn golden, about 30 minutes.
  4. Cool at least 5 minutes on a rack before serving.