Chicken Empanadas
Chicken Empanadas can be found in just about every Spanish speaking country. Empanadas are a baked or fried pastry stuffed with meats, vegetables or fruits. The word came from the Spanish word “empanar” which means bread. A dish that originated in Galicia, Spain and Portugal during the 1520 and was derived from the Arabic meat filled pies called samosa (similar to how Italian calzones was invented). This dish was brought over to Latin America and the Philippines by Spanish colonists and to Indonesia by the Portuguese hence its popularity in the region.
Initially, the filling ingredients for empanadas was composed of tuna, sardines or chorizo, and in Spain is still the primary filling, but each country had developed their own unique recipe according to the ingredients locally available to them. In Philippines empanadas usually contain minced or chopped beef or chicken, potatoes, onions, raisins, green peas and wrapped in semi-sweet dough.
This recipe is not mine but it was from my wife, she loves doing this before but lately I never saw her doing this one anymore so I had requested for one and here it is. I am glad I requested it as this was the best empanadas she made so far. A really good snack or meal which is easy to carry and consume, perfect for the lunch box or picnic basket
Ingredients (Empanadas Filling)
600g boneless chicken breast, cut into small cubes
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/2 cup raisins
1 white onion, finely chopped
4 cloves garlic, minced
2 tsp sugar
2 tbsp light soy sauce
1/4 cup water
salt
freshly ground black pepper
oil
Ingredients (Pastry)
3 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
6 tbsp cold water
225g buttter, sliced into small cubes
Ingredients (Egg Wash)
1 tbsp cream
1 egg yolk
Method (Filling)
1. In a pan add oil then sauté garlic and onions.
2. Add chicken then continue to stir fry until lightly brown.
3. Add potatoes, carrots, soy sauce, salt and freshly ground black pepper continue to stir fry for 2 minutes.
4. Add raisins, green peas and sugar continue to stir fry for 2 more minutes or until it runs dry.
5. Remove from pan, set it aside and let it cool.
Method (Dough)
1. In a mixing bowl, add flour, sugar, baking powder and salt.
2. Add butter in bowl (it should be cold), then start mixing the dough by hand; once it forms gradually add water.
3. Once dough is formed, pinch a small ball shaped piece and do it for the remaining dough. Set aside then chill for 30 minutes.
Method (Empanadas)
1. Using a rolling pin flatten each dough like small pizza then start placing chicken mixture in the middle. Fold the dough to form a half moon shape then press the edges to seal. Do these for the remaining dough then place on a lightly greased baking tray.
2. Mix egg wash ingredients together then brush it on the pastry.
3. Bake in a 200C preheated oven for 25 minutes.
4. Place in a wire rack to cool then serve.
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