Empanadas

Ingredients

Dough

4 Cups of flour

2 teaspoons of salt

1 stick of cold butter cut up

1 egg

1 cup of cold water

Filling

Shredded Chicken

Diced Potatoes

Diced Onions

Queso Fresco

Procedure

Mix the flour and salt. Blend in butter. Then blend in egg. Slowly blend in cold water until the dough stays together. Form the dough into a ball, wrap in plastic wrap and let it rest in the fridge for at least a half an hour.

Cook the potatoes, onions and chicken.

Separate the dough into balls and roll them out until thin. Cut into about 5 inch diameter circles. Stuff the dough with the filling and fold over. Crimp the edges with a fork if necessary wet the edges first.

Fry in vegetable oil until golden brown.