Preparation Time: 30 minutes  |  Yields: 12 empanadas

INGREDIENTS:

For the filling:

  • 2 chicken legs
  • 1 drizzle of olive oil
  • 1 onion
  • 3 garlic cloves
  • 1 pinch of salt
  • 80 ml tomato pulp/purée
  • Parsley to taste
  • 0.8 dl white wine
  • 1 tsp cornstarch

For the dough:

  • 150 g flour
  • 100 g butter
  • 70 ml milk
  • 1 egg yolk, for brushing

PREPARATION:

For the filling: Cook the chicken in a pot with water, salt, and the bay leaf for about 1 hour over low heat. Drain the chicken, remove the skin and bones, and shred the meat. Strain and set aside the cooking broth.

Prepare the dough: Place the flour on a work surface, add a little salt, and make a well in the center. Add the melted olive oil, butter, and lard, and mix. Gradually add the water, kneading continuously until smooth. If needed, sprinkle with more flour. Let it rest for 15 minutes.

On a floured surface, roll out the dough and cut it into 48 rounds. Divide the filling among 24 rounds, place the remaining 24 rounds on top, and brush with the beaten egg yolk. Press the edges of the dough together with your fingers to seal well. Bake in a preheated oven at 200°C (392°F) for about 30 minutes, or until golden. Remove from the oven and let cool.