Empanada

Ingredients:

 

      Filling

• 1 lb chicken breast or thigh, cubed (minced pork or beef can also be used)
• 1 medium sized onion, minced
• 4 cloves garlic, minced
• 1 medium potato, diced
• 1 small carrot, diced
• 1 cup water or chicken broth
• 1 cup green peas
• 1/4 cup raisins
• 1/2 tsp salt
• 1/2 tsp pepper
• cooking oil

      Dough

• 3 cups flour
• 1/4 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup butter
• 1/3 cup cold water
• 1 egg (for egg wash)

Method

Dough

1. Combine all the dry dough ingredients in a bowl. Add  butter in the mixture by rubbing it until it looks like coarse bread crumbs.
2.  Add the cold water, and knead until you form a soft and smooth dough ball. Chill in the refrigerator for half an hour.

 Filling

1. Heat the oil, and then sauté the garlic and onion.
2. Add the chicken and cook until it turns brown.
3. Add the carrots and potatoes and cook for about 3 minutes.
4.  Pour in the water or chicken broth and let it simmer until the carrots and potatoes are tender.
5.  Add the raisins and green peas and simmer for another 5 minutes.
6. Salt and pepper to taste.
7. Drain any liquid. Set aside and allow to cool.

Dough

1. Press the dough on a floured surface. Use a rolling pin to flatten to about 1/8” thick, and cut it into 4” circles with a bowl and cookie cutter.
2. Put about 1-2 teaspoons of the filling in the middle of the dough.
3. Fold the dough to make the edges meet and form a half circle.
4. Seal by pressing the edges with a fork.

Egg wash

1. Beat egg white and a little water.
2. Brush the crust with the egg wash.
3. Fry  in a saucepan at medium high. Constantly flip them to avoid burning.
4. Transfer to a plate lined with paper towel to drain excess oil.
5. You can also bake them at 200° C (400° F) for about 20 to 25 minutes or until they turn light brown. 
6.  Allow to cool off before serving.
7.  Enjoy! Caution: Filling is hot.