Spicy Chicken Empanadas

foodnetwork.com

Aaron

subheading: Empanada Dough:

2 ½ kilograms (5.51 pounds) all-purpose flour

5 large eggs

2 ounces salt

½ cup milk

1 ½ cups water

8 ounces (2 sticks) unsalted butter

subheading: Filling:

10 pounds boneless skinless chicken breast

1 cup canola oil

5 ½ pounds chopped onions

1 pound green bell peppers, chopped in food processor

1 pound red bell peppers, chopped in food processor

2 ounces salt

2 ounces freshly ground black pepper

1 ounce paprika

1 ounce garlic powder

1 ounce crushed red pepper flakes

1 ounce dried oregano

1 ounce basil

400 milliliters chipotle sauce

1 liter tomato

Large eggs, whisked with 1 tablespoon water per egg, for the egg wash

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