How to Make Chicken Empanada
This is I think the most popular kind of empanada, the chicken empanada. Either you can bake this empanada or fry it if you don't mind having a lot of grease in your meal.
Servings: 5 servings
Filling for Empanada:
- 2 cups cooked flaked chicken meat
- 1 onion chopped
- 2 cups diced potatoes cooked
- 1 green bell pepper finely chopped
- 2 tsp. curry powder optional
- 1/4 cup evaporated milk
- 1/2 tsp. powdered pepper
- salt to taste
Ingredients for the crust:
- 2 cups all-purpose flour no need to sift
- 1 tsp. fine salt
- 6 Tbsp. water
- 2/3 cup butter or margarine chilled
- 2 Tbsp. white sugar
How to cook the filling for chicken empanada:
How to make the chicken empanada:
Mix sugar, salt and flour. Cut in butter using a blender or 2 knives until it resembles coarse cornmeal.
Sprinkle water and mix well with hand to form a ball. Knead lightly.
Sprinkle flour on a board and roll out dough into 1/4" thick.
Cut using a round cutter (a medium sized saucer can be used if there is no molder. Place saucer up-side down on dough and cut with a knife).
Then, fill each cut dough with 2 Tbsp. of sauteed fillings. Fold dough to form a half moon, press one end to the other.
Brush with egg yolk or milk. Arranged on a greased baking sheet.
Bake in a preheated oven about 350°F until the crust is golden brown.