For the filling I combined two shredded chicken breast (leftover from a roasted chicken the night before), a large red onion that I caramelized, 6 or so finely chopped green olives, a finely chopped chipotle, garlic, paprika, chili powder, cumin, salt, pepper and a splash of the liquid from a jar of pickled jalepenos and a bit of tabasco to add the little bit of hear it was missing. Whew - in other words I added just about anything with in an arms reach!
I stuffed the empanadas, brushed them with egg wash and put them in the oven - 25 minutes later they came out crispy and golden brown.
I generally have dough anxiety but this was really easy and came out perfect. The final product went pretty quickly at the party - that's always a good sign!
Looks good huh? I only used about half of the dough and I'm looking forward to making big empanadas stuffed with Ron's homemade chicken sausage, veggies and cheese for a dinner this week.