Chicken Empanada

Empanada is a Spanish word meaning meat pie. It is a pastry filled with meat and vegetables and baked. Some do deep fry but I always liked it baked.

Ingredients

For Dough

1/2 cup cold butter

2 tbs. cold water

1 egg, beaten

2 tbs. sugar

1/4 tsp. baking powder

1 1/2 cup all purpose flour

1/4 tsp. salt

For Filling

1 lb/450g. chicken breast, boiled and shredded

4 cloves of garlic, minced

1 small onion, chopped

1 small carrot, peeled and diced small

1 small potato, peeled and diced small

1/2 cup raisins

1/2 cup chicken broth

salt and ground pepper to taste

2 tablespoon cooking oil

hard boiled eggs, cut into 4

1 egg and 1 tbs. water for egg wash

Instructions

Filling

Saute garlic and onion in cooking oil until golden brown.

Add shredded chicken and stir for a minute.

Add carrots, potatoes, chicken broth and cook in medium high heat for 5 minutes.

Add raisins, salt and ground pepper. Cook for 2 minutes.

Remove from heat, set aside and allow to cool.

Dough

Combine flour, sugar, baking powder and salt in a medium bowl.

Add butter cut into cubes. Using a fork, break up the butter into the flour mixture until fully mixed.

Add water and egg. Mix until soft dough is formed

Prepping and Baking

Preheat oven to 400F/200C degrees.

Line baking sheet with parliament paper.

Scoop a tablespoon full of dough and form into a ball. Flatten using a rolling pin.

Place a tablespoon of the chicken filling in the center of the dough and a piece of the hard boiled egg.

Seal by folding and pressing the edge with the fork.

Arrange empanadas on the pan and brush with egg wash.

Bake for about 20 minutes or until golden brown.

Remove from the oven and serve with your favorite beverage. Enjoy.