Empada

Ingredients

 * Crust
 * 4 cups all-purpose flour
 * 12 oz margarine
 * 3 eggs
 * 1 teaspoon baking powder
 * 3 teaspoon cold water
 * salt
 * salt


 * Filling
 * 2 boneless Chicken breast
 * ½ cup green olives (chopped)
 * ½ cup heart of palms chopped
 * 2 tablespoon all-purpose flour
 * 1 chopped Onion
 * 1 tablespoon oil
 * 2 tablespoon tomato paste
 * salt
 * salt


 * To baste
 * 1 egg yolk
 * 1 egg yolk

Directions

 * Crust
 * 1) Separate one egg.
 * 2) Combine the yolk and remaining whole eggs with flour, margarine, baking powder and salt in a large bowl.
 * 3) Mix all ingredients for about 10 minutes or until it becomes dough while holding the bowl with the hand.
 * 4) Add the spoons of cold water to the mixture to reach the dough consistency.
 * 1) Add the spoons of cold water to the mixture to reach the dough consistency.

Filling
 * 1) Combine chicken breast, chopped onion, oil, salt, and 1 cup of water in a pressure cooker.
 * 2) Place the pressure cooker in medium-heat and chicken is ready 10 minutes after the regulator starts to blow steam, or cook for about 30 minutes in a saucepan.
 * 3) Remove cooked chicken and save the broth.
 * 4) Chop chicken breast and place it in a saucepan.
 * 5) Add green olives, heart of palms, tomato paste and stir in 2 tablespoon of flour.
 * 6) Place sauce pan over medium heat and cook filling while adding broth slowly to give a paste like consistency.
 * 7) Take small amounts of dough and press against the mold to line it up to a bit over the edge.
 * 8) Fill the mold with chicken.
 * 9) Make a small lid with the dough and cover the mold.
 * 10) Press the lid borders against the mold to seal the line crust with the cover and cut the excess off.
 * 11) Brush top of pies with egg yolk.
 * 1) Brush top of pies with egg yolk.


 * Bake
 * 1) Preheat oven to 375 °F.
 * 2) Bake for about 25 minutes of until top becomes golden brown.
 * 3) Let it cool and release from molds.