Filipino Chicken Empanadas

Описание: Filipino Chicken Empanada

Filipino Chicken Empanadas are savory hand pies with a flaky, buttery shell and a delicious pre-cooked filling. They can be fried, baked, or air fried.

Equipment

Food processor or pastry cutter (optional)
Skillet
#30 (2 tablespoons) cookie scoop (optional)

Ingredients

For the shortcrust pastry

3 cups all-purpose flour (see note)
1½ teaspoons kosher salt use half for table salt
3 tablespoons granulated sugar
8 ounces unsalted butter cold; cut into small cubes
1 egg
¼ cup cold water or more

For the filling

2 cups cooked chicken chopped or shredded (see note)
3 cloves garlic, minced
½ cup minced onion
¾ cup small-diced potatoes
½ cup small-diced carrots
¼ cup fresh or frozen peas
¼ cup raisins
1 tablespoon flour
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon granulated sugar
Neutral oil (canola, avocado, or other vegetable oils) for sautéing & frying

Instructions

1. FOR THE SHORTCRUST PASTRY: Mix flour, salt, and sugar in a food processor. Add butter and pulse until it resembles coarse sand. Add egg and cold water, then pulse until just combined. Gather dough into a ball, then divide it in half. Flatten each half into a flat disk. Wrap with plastic and refrigerate until firm, for about an hour.
2. FOR THE FILLING: Sauté onion and garlic in a bit of oil over medium heat. Add potatoes, carrots, and 2 tablespoons of water. Mix and cover for 3 minutes. Add peas, raisins, a pinch of salt, pepper to taste, and flour. Mix it together. Add chicken, soy sauce, fish sauce, sugar, and ¼ cup of water. Mix and cover to cook for 2 minutes. Let it cool.
3. TO ASSEMBLE: On a lightly floured surface, roll out the dough thinly, about ⅛-inch. Make 4.5-inch rounds using a round cutter or the rim of a bowl. Re-roll any scraps. Place about 2 tablespoons of filling on the center of each round. Fold the dough over to enclose the filling and remove any air pockets. Seal edges by creating pleats using your fingers or crimping with a fork.
For best results, chill the empanadas for about 10 minutes before frying. You can also freeze them to fry later.
4. TO DEEP-FRY: Fill a pot with enough oil to cover the empanadas. Fry them in batches over medium-high heat until golden brown, for 3 to 4 minutes. Drain them on paper towels.
5. TO BAKE: Preheat the oven to 425° F (218° C). Place the empanadas on a parchment paper-lined baking sheet. As an option, use egg wash or cooking spray for better color. Bake for 20 to 25 minutes until golden brown.
6. TO AIR-FRY: Place the empanadas in the basket without overcrowding. As an option, brush with egg wash or use cooking spray for better color. Air fry at 400° F (204° C) for 8 to 10 minutes on each side until golden brown.

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