Yesterday, I posted about my steamed pork siomai recipe and as a continuation for my weekly kitchen adventures stories today I will be sharing with you another delicious recipe - the making of Chicken Empanada (Fried not baked). It was my first time to make a dough and I am happy that it turned out great.
INGREDIENTS
Fillings
1/2 kg Ground Chicken Meat
1/4 cup Garlic (minced)
1/2 cup Onion (minced)
1 can (small) Green Peas
1 cup Carrots (diced)
1/2 cup Potato (diced)
1/4 cup Raisins
Salt
Pepper
Sugar
Dough
2 cups of flour Flour
1/4 tsp Baking Powder
3 tbsp Sugar
1/2 cup Butter
Salt
1 Egg (beaten)
Others
Cooking Oil
PROCEDURES
Fillings:
1. Prepare all ingredients.
2. Heat oil in a pan and saute garlic and onion. Add chicken meat and cook until it turns light brown in color (approximately around 4-5 minutes in medium fire setting).
3. Add carrots, followed by potato stir for about 1 minute. Then add Green Peas and 1/2 cup of water.
4. Add a pinch of salt, pepper and sugar to taste. Allow to simmer for another 5 minutes to further cook the veggies and meat then finally add the raisins, stir and remove from heat.
Dough
1. Mix flour, sifted baking powder, sugar, salt, thawed butter and egg. Mix altogether until dough is formed. (Gradually add up water to moisten the dough). With your hand and palm continue to knead the dough until you feel it becomes light and airy in texture.
2. Divide dough into another small dough ball and set aside.
Making of Empanada
1. Sprinkle flat surface with flour and put dough at the center. Flatten dough and form a oblong or round shape dough.
2. Pour in cooked fillings at one side of the dough leaving at least an inch of allowance from each end. Fold the dough covering the fillings and meeting the other end. Enclosed the dough by pressing it slightly and use a fork to fully locked the fillings inside. Do it until all wrap and fillings are finished.
3. Heat generous amount of oil in a pan. Once oil is heated, drop each wrap into it and start cooking (deep fry). You'll know your empanada is done when the dough has turned into golden brown. Remove from oil and drip excess for another 30 seconds.
Serve and enjoy!