Friday, June 29, 2012

Homemade Empanada from Cathy

It is my pleasure to post one of my friends' recipe-Homemade empanada! Looks pa lang yummy na. Catherine Silva-Parayno is my schoolmate in Colegio de Sta. Isabel.Spending more than 10 years in that school made us (classmates and batchmates) just like sisters.Thank you cathy for sharing your recipe, i hope it is okey with you (haven't asked her permission yet, hehe) if I share it on my food blog. Filling: 1 1/2 lb boneless chicken breast, cut into cubes 1 piece medium-sized onion, minced 1 tbsp garlic, minced 1 cup potato, diced 1 cup carrot, diced 1 cup green peas 1/4 cup raisins 1/2 tsp salt 1/2 tsp ground black pepper 1 tsp sugar 1/2 piece chicken cube 2 tbsp cooking oil Crust: 3 cups flour 4 tbsp sugar 6 tbsp water, cold 1 piece raw egg 1 cup butter, cold 1/2 tsp baking powder 1/2 tsp salt Cooking Procedure To cook the Filing 1 In a heated pan, pour the cooking oil and allow to heat-up 2 Saute the garlic and onions 3 Add the chicken breast then cook until color turns light brown (about 5 minutes) 4 Add water and chicken cube then simmer for 10 minutes 5 Put-in carrots and potatoes and simmer for 5 minutes 6 Add the green peas, raisins, and sugar then simmer for another 5 minutes 7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside. To make the dough: 1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well. 2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this) 3 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to make the dough. 4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes 5 Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape. To make the empanadas: 1. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique) 2. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash. 3. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs. 4. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature. 5. Remove from the oven.

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