The Filipino Chicken Empanada (Chicken Turnovers) Recipe You may double this recipe and freeze uncooked empanada for future cooking. Yield: 20-22 pieces
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| Chicken Empanada |
2 cups chicken breast, cooked and shredded
1 cup frozen green peas
1 tablespoon vegetable oil
1 large potato, coarsely grated
salt and pepper to taste
1 medium-sìzed onion, finely chopped
Method:
In a skillet over medium heat, sauté onion in oil for I minute. Add shredded chicken meat, potato, green peas, a little salt and pepper. Cover and simmer for 8-10 minutes until vegetables are cooked. Remove from skillet. Let cool.
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| Filipino Chicken Empanada |
3 cups flour
3 egg yolks
2-1/2 tablespoons sugar
1/2 cup ice water
3/4 teaspoon salt 3/4 cup vegetable shortening
Method:
Combine flour, salt and sugar in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Combine egg yolks and ice water and blend into flour mixture until it turns into dough. Add a little more water if dough is still crumbly.
Refrigerate for 30 minutes. With a rolling pin, roll dough thinly, about 1/4 inch thick, on a lightly floured board. Roll up dough to a long thin roll. Cut into slices about 1-inch thick. Flatten each slice thinly into a circle about the size of a small saucer.
Fill middle of round dough with chicken filling. Fold to a half circle and press edges firmly with tines of a fork to seal. Repeat procedure with remaining pastry and filling. Deep fry in vegetable oil until golden brown.