Chicken Empanada

Ingredients:

2 pounds 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, chopped
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

Cooking Procedure:

1. Boil the chicken breast in 2-3 cups water with 1 medium onion, then cut in cubes.
2. Saute the garlic and onion, then add the chicken and all other ingredients. Set aside to cool.
3. Mix all the dough ingredients together. In a separate container, mix the roll-in fat ingredients together.
4. 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 a few minutes.
5. 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.
6. Flatten the dough and roll like a jelly roll. Cut to divide in 18 - 20 pieces.
7. Roll out with the cut side up to 3 inch circle, spoon the filling in and fold the dough to make a half moon shape.
8. Crimp the edges or press the edges with the tines of a folk to seal.
9. Deep fry in oil until golden brown, or bake in a pre-heated oven at 375 ° F for 25-30 minutes.


Tips:

•Want a short cut crust to use in your empanada Filipino recipe? Go to your supermarket's freezer section and get the Frozen Puff Pastry Dough -- just follow the label instruction. It may not be a sweet crust, but adding more raisins to the filling will do the trick.
•To reheat an empanada, place in a 400 ° F preheated oven or oven toaster for 15 to 20 minutes for a nice and flaky crust.