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

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

The filling:
2 chicken thighs and upper thighs
1 small red 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 in thin slices
50 g pitted green olives
1/2 bunch of flat-leaf parsley
2 tablespoons of olive oil
salt and Espelette pepper

Prepare the pastry: pour the flour into a mixing bowl. Add the cold butter cut into small pieces and the olive oil. Work the dough quickly with your fingertips, pour in the cold water and quickly shape into a ball.
Flatten it with the palm of your hand twice, then reshape it and leave to rest while the chicken cooks.

Wash, dry, strip and chop the flat-leaf parsley. Peel and finely chop the garlic and onion. Wash and cut the pepper into strips. Sauté the garlic and onion in the olive oil. Add the chicken. Let them brown, then add the pepper, olives, chorizo and half the flat-leaf parsley. Season with salt and chilli, cover and leave to simmer for 25 minutes. Once the chicken is cooked, debone it, then flake it, add the remaining flat-leaf parsley, mix all the ingredients together and leave to cool. Preheat the oven to gas mark 6 (180°).

Roll out the pastry with a rolling pin on a floured work surface. Cut out 4 pastry discs approximately 18 centimetres in diameter. Place the chicken filling on one half of each disc. Lightly moisten the entire edge, then fold the other half of the pastry disc over to form a "turnover". Press firmly around the edge to seal the empanadas perfectly.

Place them carefully on a baking tray lined with baking paper, brush them with egg yolk beaten with a little water and bake. When the empanadas are nicely golden, remove them from the oven. You can eat them hot or cold. Prepare them in advance and reheat if necessary.