Chicken Empanada Recipe
By PutoPinoy on Sunday, March 02, 2008 At
Sunday, March 02, 2008
Filling:
Preheat oven to 350°F. Prepare 2 baking sheets.
Prepare Crust: In a bowl, combine the flour, sugar and salt. Cut in the butter until the mixture is mealy. Add the egg and enough water to form a ball of dough. Let the dough rest for a few minutes. Roll out the dough to 1/4 inch thick then cut into 4x5 inch rectangles. Place about 3 tablespoons of the filling at the center of each dough. Fold and crimp the edges to seal. Place empanadas on baking sheets. Brush with eggwash. Bake until golden brown.
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 kilo chicken breast, boiled and flaked
- 1 small carrot, cube
- 1/4 cup cubed red bell pepper
- 1/4 kilo potatoes, cubed and fried
- 1/2 cup condensed cream of mushroom soup
- 1/2 cup water
- 2 cups all-purpose-flour
- 1 T sugar
- 1 t salt
- 1/2 cup butter
- 1 egg
- 1/4 cup water
- eggwash
Preheat oven to 350°F. Prepare 2 baking sheets.
Prepare Crust: In a bowl, combine the flour, sugar and salt. Cut in the butter until the mixture is mealy. Add the egg and enough water to form a ball of dough. Let the dough rest for a few minutes. Roll out the dough to 1/4 inch thick then cut into 4x5 inch rectangles. Place about 3 tablespoons of the filling at the center of each dough. Fold and crimp the edges to seal. Place empanadas on baking sheets. Brush with eggwash. Bake until golden brown.
