Chicken Empanadas

1. In a deep pot, add water, sliced garlic, bay leaf, and raw chicken. Boil for 18-20 minutes or until the internal temperature reaches 165°F.
2. For the dough: In a medium bowl, add hot water, salt, oil, and flour. Stir with a fork to incorporate most of the flour. Then, using clean hands, mix all the flour until you can form a homogeneous dough. Cover the bowl and let the dough rest at room temperature for 25 minutes.
3. For the filling: Shred the boiled chicken. Cut the onion and bell pepper into cubes. In a pan, add oil, onions, and bell peppers. Sauté for 6-8 minutes over medium heat. Add the chicken and the rest of the seasonings. Mix until all ingredients are combined. Remove from heat and let it cool.
4. To make the empanadas: Divide the dough into 6 equal pieces. Shape each piece into a small ball. Place the dough ball on parchment paper. Using a rolling pin, flatten the dough to form a circle about 4 inches in diameter. On one half of the dough, place approximately 1.2 ounces of filling and ½ ounce of fresh mozzarella cheese. Wet the edges of the dough with water and fold in half. Use a fork to seal the edges of the empanadilla. At this point, you can freeze them or cook them in the air fryer. Preheat the air fryer to 350°F. Cook the empanadillas for 22 minutes or until the surface is golden brown. Enjoy hot.

Substitutions:

• You can use another protein for the filling. 
• You can use other salt-free herbs and spices to season the filling. 
• You can fry the empanadilla if preferred.
• Empanadas can also be baked in the oven or fried in oil. Use vegetable oil or corn oil to fry. Calories and fat content will change if empanadas are fried.