Description
Chicken Empanada usually contains minced or chopped beef or chicken, potatoes, onions, raisins, green peas and wrapped in semi-sweet dough.
Ingredients
Filling
- 4 pcs large chicken thigh fillets, chopped into small cubes
- 1 large potato, diced
- 1 large carrot, diced
- 1 cup green peas
- 1 cup raisins
- 1/2 cup chicken stock
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 white onion, minced
- 4 cloves garlic, minced
- freshly ground black pepper
- salt
- oil
Pastry Home Made
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 6 tbsp cold water
- 225g butter, sliced into small cubes then chilled
Egg Wash
- 2 tbsp full cream milk
- 1 egg, beaten
Pastry Easy
- 5 sheets large short crust pastry
Instructions
Filling
- In a pan add oil then sauté garlic and onions.
- Add chicken then continue to stir fry in high heat until lightly brown.
- Lower heat to medium then add potatoes, carrots, soy sauce, chicken stock, salt and freshly ground black pepper continue to stir fry for 5 minutes.
- Add raisins, green peas and sugar continue to stir fry for 5 more minutes or until it runs dry.
- Remove from pan, set it aside and let it cool.
Pastry Home Made
- In a mixing bowl sift together flour, sugar, baking powder and salt.
- In a food processor combine together sifted flour and butter, slowly process by pulsing in short bursts while gradually adding water. Once it resembles coarse grains stop and place it in a large bowl.
- Continue processing it by hand by combining this coarse grains to form a one whole dough. Pinch a small ball shaped piece and do it with remaining dough.
- Using a rolling pin flatten each small balls like a small pizza, stack them together with wax paper in between then chill until you are ready to use them.
Pastry Easy
- Cut each sheet into 4 square pieces then further cut into circles until the edges of the square. Stack them together with wax paper in between. Reserve the trimmings.
- Gather all trimming then combine them together, once it forms into a large single dough pinch a small ball shaped piece, set it aside then and do it with the remaining dough.
- Using a rolling pin flatten each small balls like a small pizza, stack them together with the previous ones then chill until you are ready to use them.
Empanada
- Remove pastry from the fridge then place one in a clean non-stick surface, scoop out a heaping tablespoon of the chicken mixture then place it in the middle of the pastry. Fold the dough to form a half moon shape then press the edges with fork to seal. Do these for the remaining dough then place on a lightly greased baking tray.
- Mix egg wash ingredients together then brush it on the pastry.
- Bake in a 200C preheated oven for 20 – 25 minutes or until colour turns golden brown
- Place in a wire rack to cool then serve.
These would be fabulous for my lunch today.
🙂 Mandy xo
This is a good treat as meryenda or nice to bring to a potluck party. Delicious! 🙂
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I see these all the time whenever I attend a party. Great recipe! I will surely give it a try.
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MMMMMMM 🙂
I love Chicken Empanada! Yours look too good, wish I could grab it from the screen for real. 🙂
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I love your food and now I can safely say I love your wife’s recipes too. Any pastry filled parcel is a favourite in our home!
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Lovely empanadas, especially because you add raisin within the stuffing….
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Aren’t these awesome. We made them only once and need to revisit them. Thanks for the reminder and great recipe.
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Mmm! We recently posted our Chicken Emanada recipe, too! Both sound delicious. Ours are quite different from yours, as we omit the veg & add Latin Spices. Please check out our version of these savory little treats: http://wp.me/p3Otk2-vs
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Your filling looks tasty and delightful!
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I’ve never made empanadas, but I should — I really like them. This looks like a terrific recipe! Thanks for this.
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I LOVE empanadas and I rarely make them. It’s been years but yours are inspiring me to greatness! 🙂
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Wow. Beautiful empanadas!
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Lucky you ! These look delicious and is really a “meal in a packet” (of pastry).
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sarap ng inpanada
Hi, it’s me again in a recipe you tagged as venezuelan. We do eat empanadas a lot but we do it with a corn dough that can’t be baked, only fried. It’s the same used for arepas.
Thanks for this information you gave me 🙂
Baking powder?! We do not use it. What I´m open to try. Instead of butter I suggest something with a higher melting point. Lard, the special one.
How many empanadas should the dough make?
Roughly around 14-16 depending on the size
Can I use brown flour?
I am not sure sorry as I havent tried brown flour yet.
Can you freeze these when cooked
I haven’t tried that but I think its possible
Hi there, I love to order these at a local Filipino bakery and I want to try to make them at home so I came across your recipe. Do you recommend any short crust pastries for the easy way of making these?
Do you mean brands for ready made pastry?