Filipino Chicken Empanada/ Chicken Puffs


300 grams • (2 ½ cups) flour, plus extra for dusting
3 tablespoons • sugar
1/2 teaspoon • baking powder
1/2 teaspoon • salt
65 grams • (⅓ cup) chilled solid vegetable shortening
125 grams • (½ cup) butter
7 tablespoons • iced water
1 • egg, lightly beaten
1 tablespoon • water
1 tablespoon • oil
1 tablespoon • butter
1/2 • medium onion, minced
4 cloves • garlic, minced
450 grams • (1 lb) chicken breast or thigh meat, deboned and cubed
1 • small potato, diced
1 small • carrot, diced
250 milliliters • (1 cup) water or chicken broth
100 grams • (1 cup) green peas (thawed, if frozen)
100 grams • (½ cup) raisins, I like (optional) empanada with raisins so with the hubby and kids
2 teaspoons • salt
1/2 teaspoon • pepper


To make the Crust, mix the flour, sugar, baking powder and salt in a bowl.
Cut in the butter and shortening with a knife or pastry blender until mixture resembles coarse breadcrumbs. Stir in the iced water, a little at a time while gathering the mixture to form a soft dough.
Form the dough into a ball. Sprinkle some flour onto a sheet of waxed paper and wrap dough in the waxed paper. Chill 30 minutes in the refrigerator.
To make the Filling, heat the oil and butter in a skillet. Add onions and saute about 1 minute, then add garlic and saute a further 1 minute. Add the cubed chicken meat and stir-fry until the chicken browns.
Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender and chicken is fully cooked.
Add peas and raisins and simmer a further 2–3 minutes. Season with salt and pepper. With a slotted spoon, drain ingredients and transfer to a bowl, letting excess liquid drip. Set aside for 30 minutes to cool.
Final Steps:
Preheat oven to 200° C (400° F). Remove chilled dough from refrigerator. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until it is 3 mm (1/8 in) thick. Don’t roll it too thin or it will break when baked. Cut 10 cm (4 in) circles using a cutter and a small bowl. As you can see in the pictures, I was not precise in measurements or shapes.
Gather the scraps and re-roll them so they can be used again. You should get about 20 pastry circles. I did not...
Spoon about 1-2 teaspoons Filling into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry with the tines of a fork.
Combine lightly beaten egg with 1 tablespoon of water. Brush surface of each folded puff with egg mixture. Arrange on a greased baking sheet. With a knife make 2-3 slits on the surface of each puff to allow steam to escape while baking.
Bake puffs in preheated oven for about 20 minutes or until lightly browned. Set aside for a few minutes to cool before serving.


12.0 servings


Tuesday, November 16, 2010 - 6:31am



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