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Author Notes: This is the Filipino version of an empanada. The dough is slightly sweet with a savory filling. The filling can be anything your heart desires, but this is what I grew up with. —foodgeek
- 2 cups cooked chicken breast (shredded)
- 1 cup dice cooked potato
- 1/2 cup frozen peas (if using fresh blanch for 3 minutes in boiling water)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup evaporated milk
- 1/2 teaspoon ground pepper
- salt to taste
- 2 cups all purpose flour (unsifted)
- 1 teaspoon salt
- 6 tablespoons water
- 2/3 cup butter
- 1 1/2 tablespoons sugar
- Season chicken (bone in/ skin on) breast with salt and pepper and roast in oven until internal temp reaches 170 F. Once cooled remove skin and shred. **You may also use store bought rotisserie chicken for faster prep.**
- Saute all filling ingredients except milk. Cook for 5 minutes, add milk and cook for another 3 minutes. Let cool while making dough.
- Mix sugar, salt, and flour. Cut in butter using a blender or 2 knives until it resembles coarse cornmeal. Sprinkle water and mix well with hand to form ball. Knead lightly. Sprinkle flour on a board and roll out dought into 1/4" thick. Cut using a round cutter. Fill each cut dough with 2 tbsp. of sauteed filling. Fold dough to form a half moon and press one end to the other. Brush with egg yolk or milk. Arrange on a greased (or parchment lined) baking sheet and bake at 350 degrees preheated oven until crust is golden brown.