Ingredients:

Filling:
2 pounds of chicken breast
1 can sweet yellow corn, drained
1 can black beans, washed and drained
2 tbsp. Sofrita seasoning paste
Empanada Dough:
3 cups All-Purpose Flour
1 tbsp. baking powder
½ tsp salt
½ tsp paprika
½ cup shortening
2 egg whites
¾ cup chicken stock
Directions:
Step One:
Boil chicken in a large pot of water. While the chicken is cooking, make empanada dough. When the chicken is finished, set aside to cool.

Step Two:
In a mixing bowl, add flour, baking powder, salt and paprika. Stir. Then add shortening by hand to mix softly into the flour mixture. Once shortening is mixed, the mixture will look like coarse corn meal. Next add egg whites and chicken stock. Mix together until dough forms into a ball. Place the dough in plastic wrap to refrigerate for 20 minutes.

Step Three:
Chop to shred cooled chicken. Add to sauté pan along with sofrito, corn and black beans. Cook on medium heat for 10 minutes to incorporate flavors.

Step Four:
Add Canola oil to a pot. Heat to 350*F
On a lightly floured surface, roll empanada dough thinly. The dough should make 12-14 empanadas. Repeat until all the dough has been rolled into individual circles.

Step Five:
Place the filling into the middle of each empanada circle. Fold over and press the edges together. Take a fork and press the edges again. Place empanada into pot of heated oil. Cook empanadas in batches of 2-3 for 3-4 minutes or until lightly browned. Remove from oil and place on paper towels or rack to drain of excess oil.