8/12/2019 Chicken Empanada Recipe...............

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Chicken Empanada Recipe

Ingredients1 1/2 lb boneless chicken breast, cut into cubes

1 piece medium-sized onion, minced

1 tbsp garlic, minced

1 cup potato, diced

1 cup carrot, diced

1 cup green peas

1/4 cup raisins

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp sugar

1/2 piece chicken cube

2 tbsp cooking oil

Dough

3 cups flour

4 tbsp sugar6 tbsp water, cold

1 piece raw egg

1 cup butter, cold

1/2 tsp baking powder

1/2 tsp salt

Cooking Procedure

1. Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up2. Once the oil is hot, saute the garlic and onions3. Add the chicken breast then cook until color turns light brown (about 5 minutes)4. Add water and chicken cube then simmer for 10 minutes5. Put-in carrots and potatoes and simmer for 5 minutes6. Add the green peas, raisins, and sugar then simmer for another 5 minutes7. Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.8. Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, sugar, baking powder, and

salt. Mix well using a wire whisk.

9. Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold andsolid before doing this)

10. Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender toeasen the process.

11. Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until aspherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes

12. Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully whilecreating a round shape.

13. Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of theflattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then

press the edges and seal. (refer to the video for the technique)

14. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly andmix a little water.Glaze the crust by brushing the egg wash.

15. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.16. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same

temperature.

17. Remove from the oven.18. Serve hot. Share and Enjoy!

All Butter Crust for Sweet and Savory Pies (Pte Brise)

2 1/2 cups all-purpose flour, plus extra for rolling 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes 1 teaspoon salt 1 teaspoon sugar 6 to 8 Tbsp ice water

METHOD

8/12/2019 Chicken Empanada Recipe...............

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1Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles

coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If

you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water

and pulse again. Note that too much water will make the crust tough.

2Remove dough from machine and place in a mound on a clean surface. If you want an extra flaky crust, shmoosh the dough

mixture into the table top with the heel of the palm of your hand a few times. This will help flatten the butter into layers between

the flour which will help the resulting crust be flaky. You can easily skip this step if you want. Gently shape the dough mixture into

two disks. Work the dough just enough to form the disks, do not over-knead. You should be able to see little bits of butter in the

dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the disks.Wrap each disk in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

3Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to

make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.

As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the

dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines

the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie

dish.

4Add filling to the pie.

5Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough

rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of

dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press

with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.