1

For the chicken filling, marinate chicken pieces in Worcestershire sauce and season with salt and white pepper. Let it marinate for 15 minutes inside the fridge.

2

Melt butter in a large sauté pan over medium heat. Gently sauté the garlic.

3

Once the garlic is soft, add the chicken into the pan and sauté for about 5 minutes or until the chicken is cooked.

4

Add the 2 tablespoons of flour and cook for about a minute just to get rid of the raw flour taste. Add the evaporated milk, Dijon mustard and a small pinch of nutmeg and stir the béchamel sauce.

5

Mix in the par-boiled vegetables and cook in the sauce until tender and finally add the grated gruyere cheese. Season with salt and white pepper according to taste. Turn off heat and set the pan aside.

6

For the empanada pastry, pre-heat oven to 375F.

7

Sift together the 4 cups of flour, sugar and salt.

8

Cut the cold butter into the flour mixture.

9

When the butter is well incorporated into the flour (mixture resembles fine bread crumbs), add the beer and pre-beaten egg.

10

Gather and form the pastry mixture into a ball of dough. This dough does not require resting.

11

Turn out the dough onto a well floured work surface and divide the dough in halves. Form each halve into a fat cylinder and cut and divide into 4 pieces (8 Empanadas for this recipe).

12

Roll out and flatten each piece of dough into 1/4 inch thick disk.

13

Put about a heaping serving spoon of chicken mixture on the half side of the rolled out pastry. Fold the other half over and run your fingers around the folded dough, and over the mound of filling to seal the dough together and get rid of air pockets inside the pastry.

14

Using a rolling pastry cutter, trim the edges off the Empanada. Then using a fork, crimp the edges to totally seal the pastry pocket.

15

Place the empanadas onto a parchment lined baking sheet and brush with an eggwash. Using a fork, prick the surface of each piece once to create an air vent.

16

Bake empanadas in a 375F oven for 40-45 minutes or until these pastries are golden brown.