Chicken Empanadas Recipe | Club.Cooking

Ingredients

• For the filling:
• 2 cups peeled and medium-dice russet potatoes
• salt
• 2 tablespoons vegetable oil
• 1 pound ground chicken, preferably dark meat
• 1 cup small diced yellow onion
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup low-sodium chicken broth
• 1/2 cup coarsely chopped fresh parsley leaves
• 1/3 cup diced green olives
• 1/3 cup capers
• For the empanada dough:
• 3 cups all-purpose flour, plus more for dusting
• 2 teaspoons kosher salt
• 2 teaspons granulated sugar
• 1/2 cup vegetable shortening or lard
• 1 large egg
• 1/2 cup ice water
• 1 tablespoon distilled white vinegar
• To finish:
• 2 large eggs