PEOPLE 4
PREPARATION TIME 1h
COOKING TIME 30min - chicken / 30min - empanadas
TOTAL TIME 1h 30min

Dough :
220 g flour
50 g salted butter
50 g olive oil
10 cl water
1 egg yolk

Topping :
2 chicken legs and thighs
1 small red bell pepper
50 g salted butter
50 g olive oil
10 cl water
1 egg yolk
150 g grated Manchego cheese
2 garlic cloves + 1 onion
50 g chorizo, thinly sliced
50 g pitted green olives
1/2 bunch flat-leaf parsley
2 tablespoons olive oil
salt and Espelette pepper

Prepare the dough: pour the flour into a bowl. Add the cold butter, cut into small pieces, and the olive oil. Quickly work the dough with your fingertips, pour in the cold water and quickly form a ball.
Crush it with the flat of your hand 2 times, then reshape it and leave it to rest while you cook the chicken.

Wash, dry, remove the leaves and chop the flat-leaf parsley. Peel and chop the garlic and onion. Wash the bell pepper and cut into sticks. Sauté the garlic and onion in olive oil. Add the chicken. Allow to brown, then add the bell pepper, olives, chorizo and half the flat-leaf parsley. Season with salt and pepper, cover and simmer for 25 minutes. When the chicken is cooked, bone it, crumble it, add the remaining flat-leaf parsley, mix all the ingredients and leave to cool. Preheat oven to th. 6 (180°).

Roll out the dough with a rolling pin on a floured work surface. Cut out 4 discs of dough about 18 cm in diameter. Place the chicken mixture on half of each disk. Lightly moisten all around, then fold over the other half to form a "turnover". Press well around the edges to close the empanadas perfectly.

Place them carefully on a baking sheet covered with parchment paper, brush with egg yolk beaten with a little water and place in the oven. When the empanadas are golden brown, remove them from the oven. They can be eaten hot or cold. Prepare them in advance and reheat if necessary.