Anyone lucky enough to travel to South America has certainly tasted them! The empanadas, now widespread all over the world, they are fried panzerotti with a spicy and tasty filling. The versions are endless, today we offer you empanadas filled with chicken and vegetables. Let's see together how to prepare them

We begin our preparation by immersing the chicken in a pan with water. Season with salt, add 2 cloves of garlic and the onion. We let it cook for about 25/30 minutes

Preparation ofdough: pour the flour on a work surface forming a "volcano", pour the soft butter in the center, a pinch of salt and a little water at a time (about 250 ml will be enough). We begin to knead with our hands until the mixture is soft, elastic and non-sticky. Let the dough rest for about 15 minutes.

At this point we prepare the stuffed: Cut the peppers and onions into julienne strips, grate the carrots using the large holes of the grater.

In a pan, fry the oil with 2 cloves of garlic, add the vegetables, season with salt and add the spices to taste: curry, cumin, turmeric and pepper.

Finally we add the chicken previously boned and cut into cubes. We leave to cook for 10 minutes, the vegetables must remain crunchy. When cooked, add the parsley and let it cool.

We transfer the eggs into a saucepan with cold water. We put the saucepan on the fire and let it boil for about 9 minutes.

After this time, remove from the heat and add cold water, this will allow us to shell the eggs without being burnt.

On a floured surface we roll out the dough with a rolling pin and with the help of a plate we obtain round shapes.

Inside the circle obtained, add the vegetable filling and two / three slices of hard-boiled eggs. We wet the edges of the circle and carefully seal with a fork to obtain a crescent-shaped bundle.

In a large pan with high sides we heat up abundant peanut oil, dip our Empanadas and fry.

It will take just a few minutes and our empanadas are ready to taste!