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Ingredients
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Dough
Filling
Sour Cream Dip
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add water, one tablespoon at a time, mixing until the dough comes together. Knead gently for about 2-3 minutes until smooth.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 4
- 5
Assembling the Empanadas
- 6
Roll Out the Dough
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a cookie cutter or a glass (about 4-5 inches in diameter).
- 7
Fill the Empanadas
Place a spoonful of the chicken filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
Cooking the Empanadas
- 8
Preheat Oven
Preheat your oven to 400°F (200°C).
- 9
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
Preparing the Sour Cream Dip
- 10
Mix the Ingredients
In a small bowl, combine the sour cream, lime juice, and chili powder. Stir well to mix.