This is the white flour that I use:
The package is decorated for Semana Santa (Holy Week) which this year runs from April 9 to April 15. The bags are also decorated with Christmas themes come December. Every time I see Nacarina flour bags, I think of this:
This is what the prepared chicken filling looked like, sitting on an unbaked empañada before folding:
Empañadas folded, edges sealed and covered with an egg wash prior to baking:
20 minutes later, all cooked. Oops, some of the filling ran out - no problem:
The recipe made about 16 empañadas so lots left over to freeze for another day. What I like about these is that any kind of filling can be used, savory or sweet.