Adrienne's Chicken Empanadas

I made a whole roaster chicken for Xmas dinner and had tons of leftovers. I decided to make empanadas but I went a little non-traditional with the filling: no olives or hard boiled egg.

The filling:

3 cups chopped, cooked chicken shredded (mine was leftovers and had a hint of rosemary!)
1/4 cup extra sharp cheddar finely grated

1/4 cup super finely chopped green pepper
1 tablespoon ground cumin

1 tsp chopped garlic

1/4 c diced red onion
1 1/2 teaspoons salt
1/2 teaspoon pepper

1 tsp I Can't Believe It's Not Butter Light

In a pan combine onion, garlic, and fake butter. Stir occasionally and after onions are cooked add all remaining ingredients except for the cheese. Turn off heat and stir in cheese last. Set aside to cool in fridge.

Empanada dough:

2 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup partially frozen butter (cut into small cubes, place the butter cubes in the freezer until ALMOST completely frozen)
1 large egg
1/3 cup ice water
1 tablespoon vinegar

Directions:

1. In a large bowl sift together flour and salt.
2. Blend in the cold butter cubes using you fingers or a pastry blender until the mixture resembles coarse meal (the mixture should be pea-size).
3. In a small bowl whisk together egg, ice water and vinegar.
4. Add to the flour mixture, stirring with a fork just until incorporated (the mixture will look somewhat lumpy).
5. Transfer the mixture onto a LIGHTLY floured surface.
6. Gather the dough together with your hands and gently knead with the heel of your hand once or twice (just enough to bring the dough together, do not overwork the dough or it will be tough!).
7. Form the dough in a semi-flat ball or rectangle.
8. Cover the dough tightly with plastic wrap and chill for 1 hour or up to 8 hours.
9. Roll out the dough, then cut into desired size circles.
10. Fill with favorite fillings then close the dough over the filling as you would a pierogi.
11. Brush the ends with egg wash then seal together with a fork.
12. Pan fry in vegetable oil on each side till golden brown. I made mine early in the day so I plan to reheat in the oven later.

At first they were really big and awkward.

But then I got the hang of it! YAY! Trick: A wine bottle can be a great rolling pin substitute!