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1
FILLING:
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2
Sift the flour into a bowl. Stir in the salt and the sugar.
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3
Blend the butter and shortening into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
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4
Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
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5
Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
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6
FILLING.
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Prepare empanada dough and chill.
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8
Poach the chicken: Place the chicken breasts in a pot with the bouillon and bay leaf, and cover with water or chicken broth.
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9
Bring to a boil, and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.
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10
Shred chicken into small pieces, and moisten with 1 or 2 tablespoons of the broth. Set aside.
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11
Heat oil in a skillet. Add chopped onions, paprika, cumin, chile powder, sugar, and salt and pepper to taste.
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Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and mixture is golden brown.
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13
Remove from heat and stir in the chicken. For best flavor, refrigerate filling until the next day.
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14
Stir chopped hard boiled egg and olives into filling mixture.
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15
Separate empanada dough into golf ball size pieces, and roll each one into a smooth ball. Let rest 5 minutes.
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16
Preheat oven to 220u00b0C.
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17
On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.
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18
Spoon 2-3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.
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19
Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.
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20
Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. Place empanadas on a baking sheet.
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21
Mix egg yolk with water and brush mixture lightly over entire surface of each empanada.
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22
Bake for 15 to 20 minutes, until golden brown and slightly puffed.
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23
Serve warm or at room temperature.
