Filling

2-3 chicken breasts (or 2-3 cups shredded cooked chicken)

1 bay leaf

1 chicken cube

1/4 cup vegetable oil

2 large onions, chopped

1 tablespoon paprika

1 teaspoon cumin

1/2 tsp chilli powder (or to taste)

1.5 tb sugar

salt and pepper

3 hard boiled eggs, chopped

1/2 cup green olives, sliced

1 egg yolk

1 tablespoon water

​

​

​

​

​

​

​

​

​

​

​

 

• Poach the chicken: Place the chicken breasts in a pot with the bouillon and bay leaf, and cover with water or chicken broth.

• Bring to a boil, and simmer over low heat for 15 to 20 min, until chicken is cooked through. Let cool in the broth.

• Shred chicken into small pieces, and moisten with 1 or 2 tablespoons of the broth. Set aside.

• Heat oil in a skillet. Add chopped onions, paprika, cumin, chilli powder, sugar, and salt and pepper to taste.

• Cook over low heat for 15 to 20 min, until onions are soft and clear, and mixture is golden brown.

• Remove from heat and stir in the chicken.

• Stir chopped hardboiled egg and olives into filling mixture.

• For best flavour, refrigerate filling until the next day.

​

• Go to Empanadas For the dough recipe and how to fold Empanadas