Red Ribbon Chicken Empanada - Savory Pastry Dough with Braised Chicken Filling | Cooking with Kurt

Learn how to make a Red Ribbon-Style Chicken Empanada - it's a savory pastry dough stuffed with a deliciously braised chicken filling. It's the perfect merienda! Enjoy!

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Ingredients:

Savory Pastry Dough:
2.25 cups all-purpose flour [270 g]
3 tbsp granulated sugar [38 g]
2 tsp kosher salt [12 g]
8 tbsp (1 stick) butter [114 g]
1 large egg [50 g without shell]
1/3 cup ice-cold water [80 mL]
1 tbsp white vinegar [15 mL]

Chicken Filling:
2 lbs skin-on chicken (we prefer thighs) [907 g]
1/2 tsp kosher salt [3 g]
1/2 tsp ground black pepper [1 g]
1 tbsp coconut or vegetable oil [15 mL]
2 large onions (finely minced)
4 cloves garlic (finely minced)
3 bay leaves
1/2 tsp smoked paprika [1 g]
1/4 cup minced green olives (pitted) [45 g]
1/2 cup dry white wine [120 mL]
1/2 cup chicken stock [120 mL]

Egg Wash:
1 egg [50 g without shell]
1 tbsp water [15 mL]