By Rossy Earle

Makes 12 empanadas

¼ cup cold water
1 tsp white vinegar
4 egg yolks
2 cups all-purpose flour
1 tsp kosher salt
¼ lb (1 stick) unsalted butter, chilled & cut into small cubes


1 tbsp extra virgin olive oil
1 tsp annatto (achiote) oil (available at Latin-American grocery stores), optional
1 small onion, finely diced
¼ cup diced red pepper
¼ cup diced green pepper
1 clove garlic, minced
½ tsp each dried thyme, marjoram and oregano
½ tsp ground cumin
2 cups shredded cooked chicken or browned ground beef or pork
1 cup diced tomatoes
2 hard-cooked eggs, chopped
¼ cup sliced pimento-stuffed green olives
1 tsp capers, drained and rinsed
1 Tbsp each chopped fresh parsley and cilantro
kosher salt & freshly ground black pepper, to taste

Make the dough: In a small bowl, whisk together the water, vinegar and egg yolks; set aside.

In a large bowl, whisk the flour and salt. Using a pastry blender or two knives, cut in the butter until in fine crumbs. Make a well in the centre and pour in the liquid ingredients.  Stir just until mixture clumps together. Scrape onto a lightly floured surface and knead to form a smooth dough.

Divide the dough evenly into twelve balls, cover each ball with plastic wrap, and refrigerate for 30 minutes. (Any unused dough can be refrigerated for up to 2 days or frozen.)

Make the filling: In a large sauté pan or skillet over medium heat, heat the olive oil and annatto oil. Add the onion, red pepper and green pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, thyme, marjoram, oregano and cumin, and cook, stirring, for 1 minute. Stir in the chicken, tomatoes, hard-cooked eggs, olives, capers, parsley and cilantro. Cool completely before filling the empanadas.

Assemble the empanadas: Place one ball of dough on a lightly floured surface and roll out into a 5-inch circle. Repeat with remaining balls of dough. Place an even amount of filling on one side of each circle; mound slightly. Wet edges of dough with a bit of water, fold unfilled half over, and press the seam to seal. Flatten edges of the dough with a fork, or flute by pinching dough between thumb and index finger.

Place the empanadas in a single layer on a baking sheet lined with parchment paper.  Brush the empanadas with the egg wash and bake at 400º F until golden, about 15 minutes.