Empanadas de pollo

Chicken pasties from Argentina

Ingredients for the pastry
600 g flour
1 teaspoon salt
1 teaspoon baking powder
200 g butter or lard
1 cup hot water or stock

Ingredients for the filling
1 teaspoon salt
400 g chicken
3 onions
2 cloves garlic
1 chilli
1 teaspoon cumin
1 tablespoon sweet paprika powder
1-2 tablespoons chopped fresh coriander or parsley
½ cup raisins
1 cup stock
3 hard-boiled eggs
Salt and pepper
1 egg yolk (for brushing)
Oil for frying

Preparation
Brown the chicken in fat, fry gently for approx. 13 minutes until cooked, then dice. Finely chop the onions, garlic and chilli, fry for a few minutes, then pour in the stock. Add the spices, herbs and raisins and bring to the boil. Finely chop the hard-boiled eggs and mix all the ingredients together. Season with plenty of salt and pepper.

To make the pastry, first mix the dry ingredients, then add the fat and gradually pour in the liquid until a smooth dough is obtained. Roll out the dough and cut out circles 10 cm in diameter. Place some of the filling on each, moisten the edges, fold over and press the edges together firmly with a fork. Brush the pasties with egg yolk.

Deep-fry the pasties in hot oil and drain on kitchen paper.

Enjoy your meal.