filipino style chicken empanada *step-by-step guide*

Empanada is a type of pastry stuffed with meat, potato, carrots, and green peas, among others, which is made by placing the filling in the middle of a flattened dough and sealing it by folding the edges.  It is common in the Philippines, Latin America and Western Europe.

It can be baked or fried and usually stuffed with either chicken, pork or beef...perfect for breakfast, parties and snacks. 

My husband always brags about her Lola Ester's best-tasting empanadas.  His aunts say the same thing but unfortunately, none of them knew how to replicate it or at least kept a recipe. *tsk tsk*  Auntie Norma found a set of dough press in their kitchen couple of years ago, she said it belonged to Lola Ester and since she has no use for it, she passed it on to me.  They looked new, still in the original package.  It's as if Lola Ester bought it but decided not to use it (my guess is that having done it countless times, it must have been easier for her to fold and press the dough manually).

After years of ignoring the dough press, I have decided to give it a try.  The filling was easy - similar to making menudo - but it's the dough that intimidates me.  I started really slow but after the first batch finally got the hang of it. Practice... practice.  I've made about 2 batches for the past couple of weeks.   I'm thinking of bringing it to our next potluck party :)

For all of you out there who thinks it is a difficult task, let me show you how to do it step-by-step complete with pictures.  Grab your rolling pin and let's have fun! :)

Chicken Empanada Recipe

Filling

2 lbs coarsely chopped chicken (you can use chicken breast but thighs taste better)

2 tbsp cooking oil

salt and pepper to taste

1 piece medium-sized yellow onion, minced

2 gloves garlic, minced

1 medium potato, diced

1 carrot, diced

1/4 cup raisins

1/2 can cream of asparagus soup

1/2 cup green peas (if you don't like green peas like me, you can disregard this)

2 hard-boiled eggs cut into strips (optional...boil the eggs when you are ready to put the filling onto the dough)

1. In a heated pan with cooking oil, saute garlic, onion & carrot until onions are soft and translucent.
2. Add chicken and stir fry until meat is cooked thru (about 5 minutes). 
3. Add cream of asparagus soup and potatoes and cook until vegetables are tender (about 10 minutes).
4. Add green peas and raisins and simmer for about 5 minutes.
5. Sprinkle with salt and pepper.
6. Remove from heat. Set aside to cool or store in refrigerator overnight.

Tip:  Prepare the filling ahead of time.  I usually cook it at night and refrigerate overnight to make the flavors blend really well.  If you're in a rush, give it at least half an hour to cool down... you don't want to put a hot filling straight onto the dough. 

I've also tried freezing the extra filling i had and used it for the next batch a couple days later.  Works great too.

Dough

3 cups flour

1/4 cup sugar

1/2 tsp baking powder

1/2 tsp salt

1 cup butter, cold

6 tbsp ice water

1 raw egg (for use later as egg wash - see instructions #16-18)

Tools you need: rolling pin, pastry blender (if you don't have one you can use bread knife/fork), pastry brush, round cookie cutter or dough press

1. In a mixing bowl, combine the flour, sugar, baking powder and salt then mix well.
2. Cut the cold butter into small thin pieces and drop them on the mixing bowl with the dry ingredients.
3. Using a fork, two bread knives, a pastry blender or your fingers, work the butter into the flour (i use both pastry blender and fingers).
4. Don't stop until the mixture resembles coarse crumbs. 
5. Add cold water one tablespoon at a time and mix all the ingredients thoroughly.
6. Keep mixing until a dough is formed.
7. Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a pingpong-sized ball is formed. Do this until all the dough is consumed. Chill in refrigerator for at least 20 minutes or until ready to use.
8. On a floured surface and with floured hands, press the spherical dough with your palm to make it flat.
9. Use a floured rolling pin to flatten it fully while creating a round shape.  Make sure the flattened dough is wide enough to fit on your dough press or a round cookie cutter.

Got that? Easy, huh! :)  Now time to put the filling.  If adding hard-boiled egg, make sure you have it ready, sliced into strips.

If using a dough press:

10.  Pick the size you want for your empanada (i use medium mold)

11.  Take the flattened/rolled dough and place it directly onto the "bowl" shaped, top side of the mold. Gently press and stretch out the dough into the bowl area and over the ridged edges.  Fill with about 1 tbsp of chicken filling and 2 small slices of hard-boiled egg on half of mold. (using your fingers or a small brush, you can also moisten the edges of the dough with a little water so that the dough will stick together better.  I'm too lazy to do this.)

12.  Gently close it and apply light pressure.  Remove excess dough and use again when you have enough excess dough to shape a ball.

13.  Gently open the mold.  See how pretty it is? ;)


If you have no dough press:

Use a round cookie cutter or top rim of any bowl to press on the dough, cut a spherical shape then remove excess dough.  Place the filling and slices of hard-boiled egg at the middle of the dough.  Fold the dough so that opposite ends meet then press the edges together and seal with fork or twist/fold/pinch.  As you can see in the photo, i'm not very good at it.

14.  Preheat oven to 400 degrees Fahrenheit

15.  On a greased baking tray or lined with waxed paper,  arrange the sealed doughs.

16.  Prepare the egg wash by cracking an egg and separating the  white from the yolk.

17.  Beat the egg white lightly and mix about 1 teaspoon of water.

18.  Brush each empanada with egg wash. 

19.  Bake for 25 minutes.  

10.  Remove from oven and allow to cool in tray for 5 minutes.

21.  Transfer on a cooling rack.

Note:  You can also deep fry at 365 degrees F for about 5 minutes, turning once to brown on both sides. Drain on paper towels.    

ENJOY!