CHICKEN EMPANADA

(Filling) 1 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 and ground black pepper to taste cooking oil for deep frying

(Pastry) 3 cups flour 1/2 tsp baking powder 1/2 tsp salt 1/4 cup sugar 6 tbsp cold water 1 cup buttter, sliced into small cubes

(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 light 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 (Empanada) 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 (390F) preheated oven for 25 minutes or deep fry until golden brown. 4. Place in a wire rack to cool then serve.

#chicken #empanada