3 c. flour 2 tbsp. butter or shortening 2 tsp. baking powder 1 tsp. salt 1 tsp. sugar 1 c. water
Mix first 5 ingredients, add water, stir and knead into a dough. Roll out thin and cut into 5-inch circles. Fill with chicken filling given below. Fold dough over into half moons, sealing edges by pressing together. Fry in deep hot fat.
2 T. extra-virgin olive oil
1 onion, chopped
1/4 cup cilantro 1/2 cup fresh or frozen peas
1/2 cup carrot, chopped
1 lb. cooked and chopped chicken 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. cumin powder
1/4 tsp. cayenne
Heat olive oil in a large saucepan over medium heat. Add onion, cilantro, peas and carrots. Cook for about 5 minutes, or until onion is translucent. Add chicken and seasonings. Cool before filling empanadas.