Tender, juicy shredded chicken, onions, peppers and garlic make a hearty, savory filling for our easy chicken empanada recipe.
Ingredients:
- 2 lbs chicken breast
- 2 medium potatoes, cut in small cubes and fried
- 1/2 cup green peas
- 1/2 cup raisins
- 1/2 cup chicken stock
- 4 cloves garlic, minced
- 1 medium onion, minced
- salt and pepper
Dough:
- 2 cups all purpose flour
- 1/2 cup vegetable oil
- 1/2 cup water
- pinch of salt
Roll in fat:
- 2 cups all purpose flour
- 3/4 cup crisco shortening
- 1/2 cup sugar
Instructions:
- Boil the chicken breast in 2-3 cups water with 1 medium onion, then cut in cubes.
- Saute the garlic, onion, then add the chicken and all other ingredients. Set aside to cool.
- Mix all the dough ingredients together, in a separate container, mix the roll-in fat ingredients together.
- Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in fat. Rest for few minutes.
- Roll out the dough to flatten and fold in thirds, then set aside for a few minutes.
Repeat this step twice, resting the dough after every handling. - Flatten the dough and roll like jelly roll. cut to devide in 18-10 pieces.
- Roll out with the cut side up to 3 inch circle, spoon the filling in and fold the dough to make a half monn shape.
- Crimp the edges or press the edges with the tines of a fork to seal.
- Deep fry in oil until golden brown, or bake in a pre-heated oven at 375 f for 25-30 minutes.
more informations please visit: https://themodernproper.com/chicken-empanadas
