These were homemade chicken empanadas.
Last year I made
beef empanadas for J just before my travel to Japan. This time I made chicken empanadas according to J's idea. For filling, I adapted a
recipe from The Kitchn and made a small change like reduced smoked paprika and adding diced red bell peppers. Hello, veggie!
For dough, I adapted a recipe of beef empanadas by Cook's Illustrated. The Kitchn's dough was made with vegetable shortening and flour; Cook's Illustrated's was made with butter and a mixture of flour and Masa. The latter sounded more tasty.
Total 12 empanadas! I baked them in the oven, following the beef empanada recipe of Cook's Illustrated.
When I came back from Japan, all empanadas were gone! J must have liked them very much.
