-
1
For the dough: To prepare the dough: Place the flour in a large mixing bowl and make a well in the center.
-
2
Place the butter, shortening, eggs, salt, and 1 cup water in the well.
-
3
Using one hand to mix, squeeze these ingredients through your fingers to make a paste.
-
4
Gradually work in the flour, squeezing the dough between your fingers to mix it.
-
5
Add water as necessary; the dough should be quite soft.
-
6
Let the dough rest for 30 minutes while you prepare the filling.
-
7
Heat the oil in a large saucepan.
-
8
Saute the onion and garlic over medium heat for 2 to 3 minutes or until soft but not brown.
-
9
Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water just to cover.
-
10
Bring to a boil, reduce heat, and simmer for 20 minutes, or until the chicken is cooked.
-
11
Skim off the fat that rises to the surface.
-
12
Remove the chicken, then strain and reserve the broth.
-
13
When the chicken is cool enough to handle, discard the skin and remove the meat from the bone.
-
14
Finely shred the meat with your fingers or in a food processor.
-
15
Stir in the flour, peas, and olives.
-
16
Stir in 3 to 4 tablespoons broth; the filling should be moist but not runny.
-
17
Add enough cayenne to give the chicken a little bite.
-
18
Pinch off cherry-sized pieces of dough and use them to line the tartlet molds.
-
19
The dough should just reach over the top of the mold.
-
20
Place a spoonful of filling in each crust.
-
21
Roll out the remaining dough and cut out tops for the empanadas.
-
22
Try to capture an air bubble when you place the top over the filling; this is what makes the pies light.
-
23
Seal the tartlets by pinching together the top and bottom crust.
-
24
Note: The empanadas can be prepared ahead to this stage and frozen.
-
25
Preheat the oven to 350F (180C).
-
26
Brush the tops with egg glaze.
-
27
Bake for 30 minutes or until golden brown.
-
28
Unmold and serve.
