Chicken Empanadas

Name: Chicken Empanadas
Ingredients: Filling; 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; Dough; 2 cups all purpose flour (unsifted); 1 teaspoon salt; 6 tablespoons water; 2/3 cup butter; 1 1/2 tablespoons sugar

15 ingredients

1 steps

Ingredients

Filling
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
Dough
2 cups all purpose flour (unsifted)
1 teaspoon salt
6 tablespoons water
2/3 cup butter
1 1/2 tablespoons sugar

Directions

1

["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.""]"