How to Make This Recipe
- 4 cups + extra Flour
- 1 cup Cold water
- 2 Eggs
- 2 Egg whites
- 2 tsp Vinegar
- 2 tbsp Oil/ Butter
- 2 tsp Salt
- 1 cup Cheese, shredded
- 1 cup Chicken, cooked and shredded
- 1 tbsp Jalapeno, sliced
- 1 tbsp Garlic, minced
- 2 tbsp Onion, minced
- To taste Salt and pepper
For the dough:
In a bowl, mix the dry ingredients, the flour and the salt. Add the butter or oil and mix well.
Beat the wet ingredients, i.e., eggs, egg whites, the vinegar and the water. Make a well in the middle of the dough mixture and pour this in and knead thoroughly into a smooth ball.
Refrigerate only for a 1-2 hours.
For the filling:
Mix all the ingredients thoroughly. This can be prepared early and refrigerated until you are ready to make them.
Take the dough and powder the surface with some flour. Roll out the dough and with a round cutter, cut circles of about 2 mm thickness.
Into each circle, spoon the filling on one side. Wet the sides of the circle with water and Fold the dough into a semi circle and crimp the ends with a fork. Do not overfill the Empanadas. They will tear and you will lose your filling in the oil.
Heat oil for frying and fry the filled Empanadas till they turn golden brown. Drain on paper towels and serve with chimichurri sauce.
Tip: For a vegetarian version, substitute chicken with spinach