Venezuelan Empanada with Chicken Filling
A delicious Venezuelan empanada filled with a rich chicken mixture. Perfect for a snack or light meal.
Ingredients
- ●2 cups All-purpose Flour
- ●1/2 cup Vegetable ShorteningChilled
- ●1 pound Chicken BreastDiced
- ●1 medium OnionDiced
- ●2 cloves GarlicMinced
- ●1 teaspoon Cumin
- ●1/2 teaspoon Salt
- ●1/2 teaspoon Black Pepper
- ●1 large EggBeaten
- ●1 tablespoon Water
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, combine flour, salt, and cumin.
- 3
Add the shortening and, using a pastry blender or your fingers, work it into the flour mixture until it resembles coarse crumbs.
- 4
Gradually add the water, stirring with a fork until the dough comes together in a ball.
- 5
Turn the dough out onto a lightly floured surface and knead a few times until smooth.
- 6
Divide the dough into 4-6 equal pieces, depending on how large you want your empanadas to be.
- 7
Roll each piece into a ball and flatten slightly into a disk shape.
- 8
Place a tablespoon or two of the chicken mixture in the center of each disk.
- 9
Fold the dough over the filling and press the edges together to seal the empanada.
- 10
Brush the tops with the beaten egg for a golden glaze.
- 11
Place the empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
- 12
Serve warm and enjoy!