Recipe for empanada dough filipino style

Chicken Turnover with Taters and Raisins

The empanada Filipino recipe is made of chicken, with various vegetables like taters, eco-friendly peas, carrots, and raisins.

The dough includes a hint of sweetness into it.

Empanada is really a Spanish word meaning meat cake. It's a turnover or perhaps a pasty full of meat and vegetables, and deep-fried or baked.

The operation is quite tiresome, you have to boil the chicken individually before sauteing it to help make the filling.

You have to result in the pastry dough, then fill using the sauteed chicken, before frying or baking.

Empanada doughs could be soft with bread-like texture, or flaky and crunchy crust.

The flaky crust is created through the fat that separates the layers from the dough when cooked.

It is the same dough you utilize to create hopia .

• Chicken White Meat
• Crisco Shortening
• Taters
• Eco-friendly Peas
• Raisins
• Chicken stock

• All-purpose Flour
• Vegetable Oil
• Sugar
• Garlic clove
• Onion
• Pepper and salt

• 2 pounds Chicken White Meat
• 2 medium Taters, decline in small cubes and fried
• 1/2 cup Eco-friendly Peas
• 1/2 cup Raisins
• 1/2 cup Chicken Stock
• 4 cloves Garlic clove, minced
• 1 medium Onion, chopped
• Pepper and salt Dough
• 2 cups All-purpose Flour
• 1/2 cup Vegetable Oil
• 1/2 cup Water
• pinch of Salt Roll-in Fat
• 2 cups All-purpose Flour
• 3/4 cup Crisco Shortening
• 1/2 cup Sugar

PREPARATION TIME. an hour

Cooking. an hour

1 Boil the chicken white meat by 50 percent-3 cups water with 1 medium onion, then decline in cubes.

2 Saute the garlic clove and onion, adding the chicken and all sorts of other ingredients. Put aside to awesome.

3 Mix all of the dough ingredients together. Inside a separate container, mix the roll-in fat ingredients together.

4 Unveil the dough in 1/2 inch thick and set the roll in fat within the center. Gather the perimeters to close within the roll-in fat. Rest for any couple of minutes.

5 Unveil the dough to flatten and fold in thirds, then put aside for any couple of minutes. Continue doing this step two times, resting the dough after every handling.

6 Flatten the dough and roll just like a jelly roll. Cut to split in 18 - 20 pieces.

7 Unveil using the cut side as much as 3 inch circle, spoon the filling out and fold the dough to create a half moon shape.

8 Crimp the perimeters or press the perimeters using the tines of the folk to close.

9 Deep fry in oil until golden brown, or bake inside a pre-heated oven at 375 ° F for twenty five-half an hour.

• Desire a short-cut crust to make use of inside your empanada Filipino recipe? See your supermarket's freezer section and obtain the Frozen Puff Pastry Dough -- just stick to the label instruction. It might not be a sweet crust, but adding more raisins towards the filling will have the desired effect.
  
• To reheat an empanada, devote a 400 °F pre-heated oven or oven toaster for 15-20 minutes for any nice flaky crust.

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