Chicken Empanada Recipe

Fillings:

1. Let’s start with the chicken, cut into small cubes. Then proceed to the spices: peel them, dice, chop, and mince.

2. Heat oil in a wok or skillet over medium-high heat. Saute the onion until soft, then add the garlic and saute until fragrant.

3. Add the chicken and saute it together with the spices for about 3 minutes or until it turns light brown.

4. Season with soy sauce and oyster sauce, stir, and allow to cook for about 5 minutes, covered.

5. Add potatoes and carrots. Mix, cover again, and cook for 3 minutes. Then add the green peas and raisins and cook for another 3 minutes.

6. Add sugar and stir several times, then season with salt and pepper to balance the taste.

7. Keep cooking for several minutes until all liquids are gone.

8. Transfer them to a colander to remove any excess liquid and set aside.

Dough:

1. Let’s begin with the dry ingredients. Whisk together all-purpose flour, sugar, baking powder, and salt.

2. Make a well in the center.

3. In a separate bowl, whisk together the water and egg yolk until smooth; pour into the well and mix to form a stiff dough.

   Note: Add water gradually as needed.

4. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.

5. Roll the dough with a rolling pin until thin, dusting with flour as needed to prevent sticking. Brush melted butter over top and roll the dough into a log.

6. Cut the log crosswise into the desired sizes, and roll each slice into a disk.

Filling:

1. Place a dough disk on your palm and spoon enough empanada filling into the center.

2. Fold in half towards the edges to form a half-moon-shaped dough, and pinch the sides to close. Use your fingers or a fork to press and seal the sides tightly.

3. Repeat for all the empanadas.

Frying:

1. Start heating 3 inches of oil in a deep pot or wok at a temperature of 350°F (177°C).

2. When the oil comes to temperature, gently add the empanadas to the oil and cook, turning occasionally with tongs, until they are golden brown and lovely all over.

3. Take out the empanada and place it on a paper towel-lined baking sheet to cool and drip off the excess oil.

4. Fry the empanadas in batches. Make sure that the oil temperature has returned to 350°F (177°C), then continue cooking the empanadas until they are all cooked.

Serve:

1. It is best to serve the empanadas with something cold to drink and sit back to enjoy your empanadas.

   Share and enjoy the food! Happy cooking.