Wednesday, March 14, 2012

Jumbo Chicken Empanada

Empanadas are tasty merienda made originally from Ilocos. Chef boy Logro
made it more special by mixing it up with healthy chicken meat.

  • 1 k minced chicken breast
  • 200 grms. raisins
  • 100 grms. chopped onions
  • 4 pcs. hard-boiled eggs (chopped)
  • 300 grms. blanched potato cubes
  • 1 k empanada dough
  • 2 pcs. beaten eggs
  • 300 grms. flour
  • 50 grms. chopped garlic
  • 1 tbspn. turmeric powder
  1. Sauté garlic, onion, minced chicken. Add turmeric powder. Set aside until cold.
  2. Add hard-boiled egg, potato, raisin, and set aside.
  3. Flatten empanada dough into round shape with dough roller. Brush with beaten egg at edges of the dough, then fill with empanada filling in the center.
  4. Fold into half-moon shape. Press with fork the edges of the empanada dough to secure and seal.
  5. Have ready heated oven 250°F and bake for 30 minutes or until done.

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