Chicken Empanada – Filipino style
Foxy Folksy
Foxy Folksy
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Ingredients

  • 30 mins Cook time: 30 mins Total time: 1 hour Serves: 12-15 This Filipino chicken empanada is baked using a mildly sweet dough that has a slightly flaky texture. Perfect for snack or light meal! Ingredients Empanada Dough
  • 3 cups flour 4 Tablespoon sugar ½ tsp baking powder ½ tsp salt 1 cup cold butter, cut into small cubes 6 Tablespoon cold water Chicken Filling 2 Tablespoon oil 1 medium onion, chopped 1 cup potato, cut into small cubes 250g chicken breast fillet, boiled and shredded or cut into small pieces ¾ cup carrots, cut into small cubes ¾ cup red bell pepper, cut into small cubes ½ cup water 1 cup green peas ½ cup raisins (optional) ½ Tablespoon salt ¼ teaspoon ground pepper Eggwash 1 egg and 1 Tbsp of water, beaten together Instructions Heat oil in a wok or skillet over medium-high heat. Saute onions and add the potatoes then cook with cover until potatoes are half cooked. Add the shredded chicken, carrots, red bell pepper and stir several times. Add the water and season with salt and pepper. Let it simmer while stirring occasionally until almost all liquids are gone. Lastly, add the green peas and raisins and cook for another few minutes until all liquids are gone. Transfer the cooked filling on a colander to remove any excess liquid. Set aside to let cool before using. In a mixing bowl mix together the flour, baking powder, sugar, and salt. Cut in butter using the mixer by pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, a tablespoon at a time, pulsing until dough is no longer too crumbly and holds together when squeezed. Squeeze the dough together to form a ball. Cut the dough into 4 equal parts. Take a piece of the dough and roll it out as thin as possible without breaking. Cut circles using a cookie cutter or any round object with the desired size ( I use a small glass bowl). Do the same with the remaining dough. Combine all excess dough cuttings and repeat the process until all dough is used. Place empanada dough disc on your palm and spoon enough empanada filling on the center. Fold in half towards the edges and pinch the sides to close. Use a fork to seal the sides tight. Place empanadas on a baking sheet lined with parchment paper in a single layer. Brush each empanada with the egg wash to make them shiny and brown after baking. Poke (3-5) small holes on each empanadas using a toothpick or fork to let the steam out and prevent them from bursting open while baking. Bake at 360°F/180°C for 18-20 minutes. Empanadas are done when they appear light brown and shiny. Notes If you do not have a mixer, just use a whisk to mix the dry ingredients together and then use your hands to incorporate the butter to the flour mixture until the required texture is achieved. 3.5.3208

Instructions

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