Chicken Empanada

Ingredients for Chicken Empanada

• 4 large chicken thigh fillets, diced
• 1 large potato, diced
• 1 large carrot, diced
• 1 cup green peas
• 1 cup raisins
• 1/2 cup chicken stock
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 white onion, minced
• 4 garlic cloves, minced
• Freshly ground black pepper, to taste
• Salt, to taste
• Oil, for cooking
• 3 cups flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 6 tbsp cold water
• 225 g butter, cubed and chilled
• 2 tbsp full-cream milk
• 1 egg, beaten
• 5 sheets large shortcrust pastry

How to cook Chicken Empanada

1. 1.Sauté garlic and onion in oil. Stir-fry chicken over high heat until lightly browned.
2. 2.Lower to medium heat; add potato, carrot, soy sauce, stock, salt, and pepper. Cook 5 minutes, then add raisins, peas, and sugar until dry; cool.
3. 3.For homemade pastry, combine flour, baking powder, salt, sugar, butter, and cold water into a dough; chill rolled portions. Alternatively, use the shortcrust pastry sheets.
4. 4.Roll or cut pastry rounds. Fill each with a heaping tablespoon of cooled filling, fold into half-moons, crimp, and place on a greased tray.
5. 5.Mix milk and egg, brush over empanadas, and bake at 200°C for 20–25 minutes until golden. Cool briefly on a rack.