Argentinian Chicken Empanadas, Maples, Fritule, Corcktail

PREPARATION

(For Dough)

1. In a cup, add 2 eggs, 100 milliliters ice water, 1 1/2 tablespoons vinegar and mix it well.

2. In a mixing bowl, add 315 grams all purpose flour, 1 1/2 teaspoons salt, 100 grams butter and mxi it well.

3. Pour the eggs mixture in it and knead it into a smooth soft dough.

4. Cover it with plastic wrap and refrigerate for 1 hour.

(For Stuffing)

1. Heat 1.5 litres water in a heavy pot, add 900 grams boneless chicken thighs, 2 bay leaves and mxi it well.

2. Bring it to a boil.

3. Cook till the chicken is fully cooked through.

4. Drain them well.

5. Shred the chicken into small pieces and keep aside.

6. Heat 3 tablespoons olive oil in a heavy pot, add 120 grams onions and fry till translucent.

7. Add 130 grams bell pepper and saute for 5 - 7 minutes.

8. Then, add 1 1/2 teaspoons salt, 1 1/2 teaspoons black pepper and mix it well.

9. Now, add 55 grams tomato paste, 2 teaspoons paprika, 1 tablespoon dried oregano, 1/4 teaspoon cayenne pepper and mix it well.

10. Cook for another 3 - 5 minutes.

11. Add the shredded chicken and mix it well.

12. Now, add 220 milliliters reserved chicken broth and mix it well.

13. Cook for another 3 - 5 minutes.

14. Refrigerate the stuffing for 3 hour.

(Rest of the Preparation)

1. Flatten the dough with the help of rolling pin.

2. Cut out circles from it.

3. Take a circle and place the prepared chicken stuffing in it.

4. Brush the sides with water to seal the edges properly.

5. Fold the empanada discs and seal the edges gently with your fingers.

6. Make design with the help of fork.

7. Place them on a baking tray.

8. Preheat the oven to 350°F/180°C. Bake for 25 - 30 minutes.

9. Serve hot with chimichuri sauce.

Maples

Servings - 2

INGREDIENTS

Ice

Gin - 90 milliliters

Pineapple juice - 120 milliliters

White creme de cacao - 40 milliliters

Fresh cream - 1 teaspoon

Ice

Pineapple slice - for garnishing