Chicken Empanadas

• Filling
• 2 cups cooked chicken breast (shredded)
• 1 cup dice cooked potato
• 1/2 cup frozen peas (if using fresh blanch for 3 minutes in boiling water)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup evaporated milk
• 1/2 teaspoon ground pepper
• salt to taste
• Dough
• 2 cups all purpose flour (unsifted)
• 1 teaspoon salt
• 6 tablespoons water
• 2/3 cup butter
• 1 1/2 tablespoons sugar

1. Season chicken (bone in/ skin on) breast with salt and pepper and roast in oven until internal temp reaches 170 F. Once cooled remove skin and shred. **You may also use store bought rotisserie chicken for faster prep.**
2. Saute all filling ingredients except milk. Cook for 5 minutes, add milk and cook for another 3 minutes. Let cool while making dough.
3. Mix sugar, salt, and flour. Cut in butter using a blender or 2 knives until it resembles coarse cornmeal. Sprinkle water and mix well with hand to form ball. Knead lightly. Sprinkle flour on a board and roll out dought into 1/4" thick. Cut using a round cutter. Fill each cut dough with 2 tbsp. of sauteed filling. Fold dough to form a half moon and press one end to the other. Brush with egg yolk or milk. Arrange on a greased (or parchment lined) baking sheet and bake at 350 degrees preheated oven until crust is golden brown.

filling, chicken, potato, frozen peas, onion, garlic, milk, ground pepper, salt, dough, flour, salt, water, butter, sugar

Taken from food52.com/recipes/1031-chicken-empanadas (may not work)