Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, chicken empanada. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Get just the right utensils for the job. Free UK delivery on eligible orders With over a Million Products, Find Exactly What You Need at the Right Price. Discover the Magic of Easy DIY! Fold each circle in half and crimp edges with a fork.

Chicken Empanada is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Chicken Empanada is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook chicken empanada using 19 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Empanada:

1. Make ready Dough
2. Take 3 cups all-purpose flour
3. Get 4 tbsp sugar
4. Make ready 1/2 tsp baking powder
5. Take 1/2 tsp salt
6. Prepare 1 cup cubed cold butter
7. Prepare 6-10 tbsp cold water
8. Get Filling
9. Get 2 tbsp oil
10. Make ready 1 onion chopped
11. Make ready 1 cup potato (small cubes)
12. Prepare 1 cup carrots (small cubes)
13. Get 1/2 lbs chicken breast boiled and shredded
14. Get 1/2 cup water
15. Make ready 1 cup green peas
16. Get 1/2 cup raisins (optional)
17. Prepare 1/2 tbsp salt
18. Prepare 1/4 tsp ground pepper
19. Take 1 egg for egg wash

These hand held empanadas are perfect as appetizers or snacks at any occasion! With hundreds of empanadas to choose from, it's impossible to crown a winner, but a fair bet in the rankings is the chicken empanada, or empanada de pollo. All empanadas follow the same premise: tasty dough, hearty filling, crunchy outside, and spicy or other complementary dipping sauces. In the United States, most people have heard of Argentinian or Chilean empanadas, but the truth is all.

Instructions to make Chicken Empanada:

1. Heat oil in a wok or skillet over medium-high heat. Saute onions and add the potatoes then cook with cover until potatoes are half cooked.
2. Add the shredded chicken, carrots, red bell pepper and stir several times. Add the water and season with salt and pepper. Let it simmer while stirring occasionally until almost all liquids are gone. Lastly, add the green peas and raisins and cook for another few minutes until all liquids are gone. Transfer the cooked filling in a colander to remove any excess liquid. Set aside to let cool before using.
3. In a mixing bowl mix together the flour, baking powder, sugar, and salt. Cut in butter using the mixer by pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water, a tablespoon at a time, pulsing until dough is no longer too crumbly and holds together when squeezed. Squeeze the dough together to form a ball. Cut the dough into 4 equal parts.
4. Take a piece of the dough and roll it out to flatten to not more than half-centimeter thick. Cut out disks using a large cookie cutter or any round object with the desired size (I use a small glass bowl). Do the same with the remaining dough. Gather all excess dough cuttings and press together and repeat the process until all dough is used.
5. Place a dough disk on your palm and spoon enough empanada filling in the center. Fold in half towards the edges and pinch the sides to close. Use a fork to press and seal the sides tight.
6. Place empanadas on a baking sheet lined with parchment paper in a single layer. Brush each empanada with the egg wash to make them shiny and brown after baking. Poke (3-5) small holes on each empanadas using a toothpick or fork to let the steam out and prevent them from bursting open while baking.
7. Bake at 360°F/180°C for 18-20 minutes. Empanadas are done when they appear light brown and shiny.

All empanadas follow the same premise: tasty dough, hearty filling, crunchy outside, and spicy or other complementary dipping sauces. In the United States, most people have heard of Argentinian or Chilean empanadas, but the truth is all. The empanada is basically a stuffed dough, in this case with chicken, baked or fried in oil or fat. Its name comes from the Spanish word empanar, which in this case means to enclose something in dough or bread to bake it in the oven. The recipe for chicken empanada dates back a great number of years ago when it was customary to fill loaves with chicken (or vegetables or meat), which shepherds.

So that is going to wrap this up for this special food chicken empanada recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!