Ingredients:

  • 2 ½ cups all-purpose flour (300g)
  • 1 tsp salt (6g)
  • 1 cup (2 sticks) unsalted butter, cold and cubed (227g)
  • ½ cup ice water (120ml)
  • 1 large egg, beaten (for egg wash)
  • 1 tbsp olive oil (15ml)
  • 1 large onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 pound boneless, skinless chicken breasts, cooked and shredded (450g)
  • ½ cup chicken broth (120ml)
  • 1 tsp smoked paprika (3g)
  • 1 tsp ground cumin (3g)
  • ½ tsp dried oregano (1.5g)
  • ¼ tsp cayenne pepper (optional, for a bit of a kick!) (0.75g)
  • ½ cup frozen peas, thawed (85g)
  • ½ cup chopped green olives (85g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine flour and salt in a food processor (or large bowl).
  2. Pulse in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water, pulsing until the dough just comes together.
  4. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Heat olive oil in a large skillet over medium heat.
  6. Sauté onion and bell pepper until softened.
  7. Add garlic and cook until fragrant.
  8. Stir in shredded chicken, chicken broth, smoked paprika, cumin, oregano, and cayenne pepper (if using).
  9. Season with salt and pepper.
  10. Simmer until liquid is mostly absorbed.
  11. Stir in peas and olives. Remove from heat and let cool slightly.
  12. Preheat oven to 375°F (190°C).
  13. Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness.
  14. Cut out circles using a cookie cutter or bowl.
  15. Place a spoonful of filling in the center of each circle.
  16. Fold dough over to form a half-moon shape.
  17. Crimp the edges with a fork to seal.
  18. Brush with egg wash.
  19. Place empanadas on a parchment-lined baking sheet.
  20. Bake for 25-30 minutes, or until golden brown.
  21. Let cool slightly before serving.