Irresistible Chicken Empanadas With Soup

• For dough:
• 6 3/4 c flour
• 4 1/2 t salt
• 1 1/2 c cold butter
• 1 c cold water
• 3T white vinegar
• 3 eggs + 1 for brushing
• For filling:
• 8 whole chicken legs
• 2 large onions, chopped
• 1 small leek, chopped
• 3 carrots, in large pieces
• 3 ribs celery, in large pieces
• 2 plum tomatoes, chopped
• 1 T salt
• 6 cloves garlic, minced
• bit of olive oil
• 1 mexican chorizo
• 1 green pepper, minced
• 1 red pepper, minced
• 3 c grated mozzarella & colby cheese
• 1 bunch cilantro, minced
• 1 T adobo
• 2 T cumin
• 2t smoked paprika
• 1/2 t cayenne
• Chilpotle salsa

1. Boil chicken 1 hr. in plenty of water in large stock pot, adding carrots, celery, tomato, leek, salt, half of onion, half of garlic and half of leek. Cool & pick off of bones, set aside. Reserve broth for soup.
2. Make dough: sift flour & salt, then rub in butter. Beat eggs with water & vinegar, then add with fork until ragged. Turn out onto floured surface & knead minimally to form dough ball. Wrap and refrigerate 1 hour.
3. Make filling: Saute in oil remaining onion and leek with chorizo, add garlic and peppers and cook to optimum flavor. Turn off heat, stir in picked chicken, adobo, cumin, paprika, cayenne, cilantro and cheese.
4. Make empanadas:
5. Preheat oven to 400 degrees, whisk 4th egg with a little water for brushing.
6. Remove dough from fridge and form 24 small balls; Roll into 6" rounds, fill with 1/3-1/2c filling, fold over and crimp like piecrust. Arrange on greased cookie sheets, ventilate with fork and brush with egg.
7. Bake until golden brown, 25-30 min. Cool on rack, serve with chilpotle salsa, broth and salad.

flour, salt, cold butter, cold water, t, eggs , chicken, onions, carrots, celery, tomatoes, t, garlic, olive oil, chorizo, green pepper, red pepper, colby cheese, cilantro, t, t cumin, paprika, cayenne, salsa

Taken from www.epicurious.com/recipes/member/views/irresistible-chicken-empanadas-with-soup-52931111 (may not work)