Empanadas – – Empanada Dough: water, Kosher salt, all purpose flour, butter (unsalted), egg (beaten with1 tbsp. water), Chicken and Vegetable Filling: olive oil, onion (chopped), paprika, cumin, red pepper flakes, oregano, jalapeño pepper (chopped), tomato (chopped), zucchini (chopped), carrot (chopped), chicken (cooked, cut into ½ “ cubes, ), tomato juice (if needed), salt and pepper (to taste), Empanada Dough: Bring the water to a boil and add salt.  Remove from heat and add the butter.  When it melts, pour into a glass mixing bowl and let stand to room temperature.  Mix in flour with your hands 1 cup at a time until it becomes a smooth ball.; Flatten the dough and wrap in plastic.  Chill for 1 hour.; In the meantime, prepare the filling.; Roll the dough to ¼” thickness and cut into 12  5” rounds.; Preheat the oven to 400 degrees F.  For each dough circle: dip your finger in the beaten egg and rub the edge to wet slightly (this will help the dough stick together.)  Spoon a heaping amount of filling into the dough circle.  Fold in half and crimp the edges in a scalloped pattern around the half disc.  Brush top with egg wash.
; Bake until golden brown, 25 to 35 minutes.; Chicken and Vegetable Filling: Heat oil in a skillet and add onion.  Saute until translucent.  Add the spices and sauté for another minute. Add the jalapenos and tomatoes.  Cook until tomatoes give up their juice for a light sauce.  Stir in the cooked vegetables and chicken.  Add a little tomato juice, if needed, to keep the mixture moist.  Season with salt and pepper to taste.  Let the mixture cool thoroughly before filling the dough.; – For cooked chicken, we use our Big Flavor Roasted Chicken (see recipe index).