Chicken Empanada

This chicken empanada is surely a treat to look forward to. Best for merienda, empanada has been one of the Filipino favorites with its delightful combination of meat, carrots, potatoes and spices. The empanada originated from the Spanish and Portuguese stuffed bread or pastry, also known as "impanata". The name is coined from the verb empanar, meaning to wrap or coat in bread. Chicken empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of many things such as meat or vegetables.

Chicken empanada is the best treat you can have for yourself, for your family and for your guests. A simple recipe is made easy for you. You can never go wrong. You’ll be a pro in no time.

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Ingredients:

For the crust:

4 cup Purefoods Baron All-Purpose Flour
1 tbsp baking powder
1 tsp salt
½ cup Star Margarine classic
½ cup shortening
½-3/4 cup cold water


For the filling:
½ kilo Magnolia Chicken Station Chicken Breast Fillet, sliced into small cubes
3 tbsp Magnolia Nutri-oil
1 tbsp garlic, minced
1 pc white onion, chopped
2 cup potatoes, boiled and mashed
2 cup pickle relish
1 tbsp liquid seasoning
1/3 cup mayonnaise
Salt and pepper to taste

Procedure:

To make the crust, combine all dry ingredients and set aside. Cut in margarine and shortening until mixture resembles pea-sized grains. Add water gradually until all of the ingredients are well hydrated. Chill the dough for 30 minutes. Thinly roll out the dough into a sheet then roll it up to resemble a log. Trim edges then cut into 40 grams per portion, crosswise. Roll out thinly again into flat rounds, and place the filling inside and seal very well.

For the filling, boil chicken on a medium sauce pan until done. Shred chicken and set aside. Heat oil in a sauté pan and sauté garlic and onions. Add cooked chicken and cook for about 3 minutes. Add liquid seasoning and pickles and mix very well. Add in the cooked mashed potatoes and mayonnaise. Season with salt and pepper. Remove from heat and chill until ready to use.

To assemble, roll out dough into a thin sheet and using round cookie cutters, cut the dough into serving portion. Place a tablespoon of filling in the middle of the dough then combine all edges of the dough and press using fingers. Do the same with the rest. Let empanadas freeze for about 15-20 minutes. Heat oil for deep frying. Fry oil until nice and golden brown.