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Ingredients
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Dough
Criolla Filling
Spinach Filling
Chicken Filling
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg and water. Gradually add the egg mixture to the flour mixture, stirring until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Criolla Filling Preparation
- 2
Prepare Criolla Filling
In a skillet, heat olive oil over medium heat. Add chopped onion, red bell pepper, and minced garlic. Sauté until the vegetables are tender. Stir in cumin, paprika, salt, and black pepper. Cook for another minute. Remove from heat and allow to cool before mixing in chopped parsley and hard-boiled eggs.
Spinach Filling Preparation
- 3
Chicken Filling Preparation
- 4
Prepare Chicken Filling
In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is soft. Stir in cooked shredded chicken, cumin, salt, black pepper, cilantro, and lime juice. Cook for about 5 minutes until heated through. Remove from heat and let cool.
Assembly
- 5
Assemble the Empanadas
Preheat oven to 400°F (200°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles (about 4-5 inches in diameter). Place a tablespoon of each filling (criolla, spinach, chicken) on one half of the circle. Fold the other half over and crimp the edges to seal. Place on a baking sheet lined with parchment paper.
