-
1
For the filling: Heat the olive oil in a large saute pan over medium heat.
-
2
Saute the onion until translucent, about 2 minutes.
-
3
Add the potatoes, garlic and tomatoes and cook for 3 minutes.
-
4
Add the paprika and oregano and continue to cook for 2 to 3 minutes.
-
5
Add the chicken broth and cook until some of the liquid has been absorbed and the potatoes are tender, 8 to 10 minutes.
-
6
Reduce the heat to low and add the peas, chicken, hard-boiled eggs and salt and pepper to taste and cook until heated through, about 3 minutes.
-
7
Set aside to cool.
-
8
For the dough: Put the butter, sugar, salt, cayenne and 2 cups water in a medium saucepan and place over medium heat.
-
9
Cook until the butter melts and the water is warm, 4 to 5 minutes.
-
10
Put the flour in a food processor and slowly pulse in the warm butter mixture until a dough forms.
-
11
Place the dough on a lightly floured work surface and form into a ball.
-
12
Wrap in plastic and let rest in the refrigerator for 30 minutes.
-
13
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
-
14
For the egg wash: Whisk together the milk and egg in a small bowl.
-
15
Portion the dough into balls a little bit larger than a golf ball and flatten them into disks.
-
16
On a floured work surface, roll out into rounds 5 to 6 inches in diameter.
-
17
Place 2 heaping tablespoons of the filling into the center of each dough round.
-
18
Brush the sides of the dough with the egg wash.
-
19
Fold one side of the dough over the other, pressing against the filling to remove any air pockets.
-
20
Crimp the edges of the empanadas with a fork to seal them.
-
21
Brush the outsides of the empanadas with the egg wash and place on the prepared baking sheets.
-
22
Bake until golden brown, 25 to 30 minutes.
-
23
Let cool for 10 minutes.
