Poach the chicken breast and set aside. In a pan, fry the onion and yellow chili with the seasoning, add the poached chicken cut into pieces or shredded along with salt and pepper to taste. Set aside.
In a bowl, pour the flour and make a hole, pour in the margarine or butter which should be very cold and mix it with the flour using a fork until a mixture similar to oatmeal forms.
Mix the water with the sugar, salt, egg yolk, and vanilla, and pour it into the previous flour mixture. Knead until a homogeneous dough forms. Refrigerate for a minimum of 15 minutes.
Form the empanadas, fill with chicken and hard-boiled egg. Pinch the edges and place on a previously greased baking tray.
With a brush, paint the empanadas with the beaten egg and place in the oven for approximately 30 minutes at 180ºC.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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