EMPANADA RECIPE PINOY RECIPES

Steps:

• Clean and place the cubed chicken breasts and season with salt and pepper.
• In a pan at medium heat, place oil, onions, carrots and potatoes and sauté for 5 to 7 minutes or till potatoes have softened.
• Add the garlic and sauté till fragrant.
• Place the seasoned chicken in the pan. Flip till the chicken changes in color.
• Mix in soy sauce, sugar, Knorr cube and water. Let this boil and simmer for 5 to 7 minutes.
• Add the green peas and simmer for another 3 to 5 minutes. Set aside to cool.
• In a bowl sift all-purpose flour and salt.
• Mix the cubed unsalted butter till the dough turns crumbly.
• Add an egg and mix well.
• Adding a tablespoon of cold water at a time till you get a smooth textured dough. Cut this in half to make it easier to roll.
• Roll the dough into a thin sheet of around 1 cm in thickness.
• Use a cookie cutter or the top of a cup to cut disk shapes in the dough.
• Spoon 1/2 to 1 tablespoon of filling on one side of the circle.
• Fold this in half, seal the edges using water or egg whites. Using a fork, stamp the tip of the dough opening with a little bit of pressure.
• Place the empanadas in a baking sheet lined with parchment paper. Cover and leave these in the fridge for 5 to 10 minutes. This helps make sure that the dough is fully sealed.
• To store the uncooked Empanadas, place these in an airtight container lined with parchment paper or use a Ziploc bag.
• To make the egg wash, mix an egg and a tablespoon of milk or water. Generously douse the empanadas with the egg.
• Bake in a preheated oven at 180°C or 375°F for 18 to 25 minutes or until the crust turns golden.