1. Preparing the Dough

The empanada dough is easy to make, but it does require some chilling time to allow the fats to firm up and create that flaky texture.

• In a medium mixing bowl, combine the bread flour, lard, and butter. Rub the fats into the flour by pinching and fluffing the mixture with your hands until it resembles coarse crumbs.
• Add salt, sugar, and half of the cold water, stirring with your fingers to start forming the dough. Gradually add more water until the dough is moist but not sticky. Knead it a few times to ensure everything is fully incorporated.
• Divide the dough into two portions, shape each into a disc, wrap in plastic wrap, and refrigerate for about an hour.

Pro Tip: You can make the dough up to three days in advance and keep it chilled until you’re ready to use it.

2. Making the Filling

The filling is where the magic happens. The combination of tender chicken, roasted red peppers, and a medley of spices creates a filling that is bursting with flavor.

• Heat olive oil in a skillet over medium-high heat, then add the onions and cook until soft, about 5 minutes. Add minced garlic and cook for another minute, letting the aroma fill your kitchen.
• Stir in the roasted red peppers, tomato paste, and spices. Let everything cook for a couple of minutes to blend the flavors.
• Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer uncovered for 10-15 minutes, allowing the liquid to reduce.
• Stir in lime juice and shredded chicken, then remove the filling from the heat. Taste and adjust the seasoning as needed.

Pro Tip: If you like a bit more spice, you can increase the cayenne pepper or add a pinch of crushed red pepper flakes.

3. Assembling the Empanadas

Now comes the fun part—assembling your empanadas!

• Preheat your oven to 375°F and line two cookie sheets with parchment paper.
• Divide each disc of chilled dough into eight pieces, and roll each into a ball. Using a rolling pin, flatten each ball into a six-inch circle.
• Place a heaping tablespoon of filling in the center of each dough circle. Brush the edge of the dough halfway around with beaten egg, fold over to form a semicircle, and press to seal.
• Crimp the edges with a fork or use your fingers to create a decorative rope pattern. Place the empanadas on the prepared trays, brush the tops with beaten egg, and cut small vents in each to let steam escape.
• Bake for 35-40 minutes, rotating the trays halfway through for even browning. The empanadas are done when they are golden brown and crisp. Let them cool on wire racks for about 20 minutes before serving.