Empanaditas / Pastelitos (Savoury Pastries)

FILLING:
1 lb chicken breasts, cooked and finely shredded*
water
1 cube of chicken bouillon
2 teaspoons of salt, divided
2 teaspoons oil
1 small red onion, finely chopped
1 green pepper, finely chopped
ground black pepper
2 leaves coriander chopped finely
1 tablespoon tomato paste
DOUGH:
2 cups all purpose wheat flour
1 cup softened butter or vegetable oil
1 egg yolk
3 tablespoons very cold water
1 teaspoon baking soda
FOR FRYING:
2 cups oil (for frying)

Boil the chicken with the chicken bouillon and one teaspoon of the salt until tender.

In a shallow pan heat two teaspoons of oil, add the onion, chicken and the green pepper, stir. Add the black pepper, the coriander and the tomato paste. Let simmer at very low heat until all the liquid has evaporated. Reserve.

In a deep bowl mix the flour, remaining one teaspoon salt, butter, egg yolk, cold water, and baking soda. Knead until all the ingredients are incorporated and the dough is smooth and elastic. Add additional flour or cold water as needed. Wrap the dough in saran wrap and keep in the refrigerator for 25 minutes.

On a lightly floured surface roll out the dough. Cut out circles of about 4 inches in diameter. Put a teaspoon of the chicken in the center, double over in a semi-circle and seal the border pressing it with a fork.

Deep fry the pasties and put on a paper towel for a minute before serving.

*Cheese, ham, vegetables, seafood or filling of your choice may be substituted for the chicken.

Servings: 8