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Sunday, January 13, 2013

Chicken Empanada

Panada or Empanada are thin circular shaped dough patty stuffed with fillings like meat, fish, vegetables, cheese, fruits and even left-overs. It is a common snack mostly in Latin America, the Carribean, Portugal, Spain and Philippines.

The word "Empanada" comes from the Spanish word "empanar" meaning "to bread" or "to bake pastry".


250 grams chicken breast, boiled and shredded
2 pcs medium potato, diced
1 pc large carrot, diced
2 pcs hard boiled egg, chopped (optional)
1 small can green peas
1 medium white onion, minced
3 cloves garlic, minced
1/2 cup raisins (optional)
1 tbp oil
1 tablespoon butter
salt and pepper to taste
1 can cream of mushroom or chicken (only if you want it creamy)

2 cups flour
2 tbsps sugar
2 tsps baking powder
1/2 tbsp salt
1/3 cup shortening or butter
1/3 cup ice water


Saute onions and garlic in hot oil and butter until translucent. Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender. Add cream of chicken (if you are going to use one), peas, bellpepper, raisins and eggs simmer a further 2–3 minutes. Season with salt and pepper. Drain and transfer to a bowl, letting excess liquid drip. Set aside to cool.

Sift together flour, sugar, baking powder and salt. Cut the shortening into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs.

Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.

Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of empanada filling on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal.

Bake at 375 degrees for 15-20 minutes.

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