I was craving for chicken empanada that is flaky and tasty. I’m glad I have found the perfect recipe for this delicious snack for my family. It is good for kids as it is a healthy recipe. You can find it at www.recipe-tv-ph/
For the filling:
½ kilo Magnolia Chicken Station Chicken Breast Fillet, sliced into small cubes
3 tbsp Magnolia Nutri-oil
1 tbsp garlic, minced
1 pc white onion, chopped
2 cup potatoes, boiled and mashed
2 cup pickle relish
1 tbsp liquid seasoning
1/3 cup mayonnaise
Salt and pepper to taste
To make the crust, combine all dry ingredients and set aside. Cut in margarine and shortening until mixture resembles pea-sized grains. Add water gradually until all of the ingredients are well hydrated. Chill the dough for 30 minutes. Thinly roll out the dough into a sheet then roll it up to resemble a log. Trim edges then cut into 40 grams per portion, crosswise. Roll out thinly again into flat rounds, and place the filling inside and seal very well.
For the filling, boil chicken on a medium sauce pan until done. Shred chicken and set aside. Heat oil in a sauté pan and sauté garlic and onions. Add cooked chicken and cook for about 3 minutes. Add liquid seasoning and pickles and mix very well. Add in the cooked mashed potatoes and mayonnaise. Season with salt and pepper. Remove from heat and chill until ready to use.
To assemble, roll out dough into a thin sheet and using round cookie cutters, cut the dough into serving portion. Place a tablespoon of filling in the middle of the doudh then combine all edges of the dough and press using fingers. Do the same with the rest. Let empanadas freeze for about 15-20 minutes. Heat oil for deep frying. Fry oil until nice and golden brown.
Makes 2-4 servings.