Empanadas de pollo

Preparing the ingredients:

1. 1Cut the chicken into small cubes.
2. 2Slice the bell peppers and onions.
3. 3Crush the garlic with a garlic press.
4. 4Hard-boil the eggs, then cut them into small cubes.
5. 5Cut the black olives into small pieces.

Preparing the filling:

1. 6Heat a drizzle of oil in a sauté pan.
2. 7Add the onions and bell peppers and cook for about 5 minutes over high heat, until the onions are translucent.
3. 8Add the meat, paprika, oregano, cumin, garlic, and salt.
4. 9Cook for a few minutes.
5. 10Adjust the seasoning if needed.
6. 11Add the hard-boiled eggs and black olives.
7. 12Mix, then remove from the heat.
8. 13Set aside and let cool to room temperature.

Preparing the dough:

1. 14In a bowl, mix the flour, sugar, and salt.
2. 15Add the butter and rub it in to form a crumbly texture.
3. 16Add the egg yolk and mix.
4. 17Gradually add the water while kneading.
5. 18Shape into a ball, cover, and let rest for 20 minutes in the refrigerator.

Preparing the empanadas:

1. 19Roll out the dough on a floured work surface to about 2 mm thick.
2. 20Cut out 50 g circles of dough.
3. 21Fill the dough circles with a tablespoon of filling.
4. 22Add a piece of hard-boiled egg.
5. 23Put a little egg around the edge of the dough disc.
6. 24Fold in half and press the edges to seal the empanada.
7. 25Fold the edges into a wave pattern with your fingers.

Baking the empanadas:

1. 26Brush the empanadas with egg.
2. 27Bake the empanadas in an oven at 180°C for about 30 minutes.