Chicken Empanadas - The Not So Creative Cook

Do you have those moments where you get all messy in the kitchen? Well, I do. Not to be ashamed of it, I always make a lot of mess. It’s fun making a mess. I know you agree with me. 😀 What’s not fun is to clean up. Who else hates cleaning up?

For today’s Fiesta, I am bringing you something from my ‘Filipino cravings’ list. Another one satisfied – happy me and happy tummy! 😀

So I had this one whole day where I did not oblige myself to run that much of errands – just the usual dusting and sweeping off dirt. I was feeling a little hyper most of the time on that day so I figured out I want to make something that requires more time than the usual.

After taking a shower and get dressed, I prepared all the ingredients and equipment I need. While dealing with the flour to make the crust, I was using a pasty mixer. As I was mixing, the pasty mixer slid down because I was holding it on the handle only. You know what happened – I got flour all over my shirt and on the floor. I got flour powder after I took a shower, that’s great! 😀 After having flour powder, I decided to hold the pastry mixer on the handle with my thumb on the side and carefully mixed it. I was so grateful that I finished mixing without showering with flour. Well, I don’t usually get flour all over me… just this time. Uhm, only when I am dealing something with a crust.

While filling the crust, I got really bored. You know me – I don’t want to make the same thing for a long time. Sitting (or standing in my case), holding the crust to put the filling, and seal. Repeat. Before I lose my sanity with boredom, I noticed that MP3 player was turned off. So, I turned it on and continued with the process. At least the music helped to keep me sane while filling the remaining crust. 😀

Chicken Empanadas

• Servings: about 30 small Empanadas
• Difficulty: easy
• Print

Ingredients

For the filling: 

• 1 1/2 lb boneless chicken breast, cut into small cubes
• 1 medium onion, chopped
• 1 tbsp garlic, minced
• 1 cup potatoes, diced
• 1 cup carrots, diced
• 1 cup green peas
• 3/4 cup raisins
• 1 tsp sugar
• 1/2 piece chicken cube
• Salt and pepper, to taste
• 2 tbsp cooking oil

For the dough:

• 3 cups flour
• 4 tbsp sugar
• 6 tbsp water, cold
• 1 egg
• 1 cup butter, cold and cut into small cubes
• 1/2 tsp baking powder
• 1/2 tsp salt

You also need egg white and little water for the egg wash

Instructions:

For the filling: 

1. In a skillet with medium heat, add in cooking oil.
2. Sauté garlic and onion until fragrant.
3. Add in chicken breast and cook for about 5 minutes.
4. Add water and chicken cube, simmer for 5 minutes.
5. Add in carrots and potatoes, simmer for another 5 minutes.
6. Add green peas, raisins and sugar, simmer again for another 5 minutes.
7. Season with salt and pepper.
8. Turn of the heat and place the mixture on a strainer to excess liquid, if there is. Set aside.

For the dough: 

1. In a bowl, add dry ingredients and mix well.
2. Add in small cubes of cold butter.
3. Using a pastry mixer, mix the cold butter with the dry ingredients until crumbly.
4. Gradually add cold water and using your clean hands, mix to combine everything until dough is formed. If you feel that your dough is losing its shape, you may refrigerate it for 30 minutes.
5. Take a small portion of dough and form them into a ball, flatten until you get a flat disk. (You can also divide the dough into two, shape into a very flat disk and cut a smaller disk that will serve as the ‘pocket’ for you filling using s round cookie cutter)
6. Fill the dough with the cooked filling. Take the edge of the dough to the opposite side so you can close the empanadas. You will get a half-moon shape this time.
7. Press the edges using a form to totally close them. Do this to the rest of the dough and filling.

Baking the empanadas:

1. Beat egg white until foamy. Turn off the beater and add little water.
2. Using a pastry brush, brush the crust with the egg wash.
3. Place the empanadas on a baking sheet lined with parchment paper.
4. Bake at 400 F for 25 minutes.
5. Remove from the oven and serve warm.

Source recipe: Panlasang Pinoy

Note: I used 4 inches round cookie cutter and made about 30 small Empanadas.

I was standing for long and my back ached when I made these, but when it’s finally baked, wow! I really loved how cute and delicious they were. (Don’t ask, I love putting the filling in a standing position – I feel sleepy and bored when I sit.) I have made this using the same recipe but these yummies are more beautiful the second time around. <3

I have not used all the filling so I ate the remaining with the love of my tummy – sunny side up! 😀

Oh! By the way, I think my feet will take me away from the party for… not too long. I will be back as soon as I can and catch up with you all later. Have fun and enjoy!

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Have you ever been to the Fiesta? If not, it’s time to join now. Click here for the guidelines. 😉 Thank you, Angie, for hosting this lovely and fun party! <3

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In case you missed my treat for my first blogiversary happened on April 23rd, please click here to see what I had brought as my treat for you. I promise, you’ll enjoy them! 😉

Happy Fiesta Friday to everyone!!

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