Fried Chicken Empanada

In Fry, The Unlikely Cook, Wok on March 7, 2010 at 4:08 am

  1. Mince 1 head of onion, 1 piece of red bell pepper, 3 cloves of garlic, and 6 pieces of tomatoes, and chop 1 bird’s eye chili into small slices. Cut 2 big pieces of chicken breast fillet and 1 big potato into squares, and shred about half a cup of cheese. Set aside.
  2. Sauté onion, red bell pepper, chili pepper, and garlic in 3 tablespoons of vegetable oil in a wok. Add in the chicken cubes and fry lightly. Put in the tomatoes and cook till nice and gooey. Add in a cup of chicken broth or 3 tablespoons of chicken bouillon dissolved in a cup of warm water. Put in the potato squares and leave to cook.
  3. Mix in the grated cheese and sprinkle some Tabasco (as much as you would prefer).
  4. Fold in the *empanada dough and deep fry (or bake it at 170°C for 45 minutes).
  5. Serve on its own or with salsa.

Jenna Blackwell’s Empanada Dough Recipe

For this, you’ll need 3 cups of flour, 1 teaspoon salt, half a cup of water, 1 egg, 1 extra egg white, a teaspoon of vinegar, and 3 tablespoons of shortening (I used Cisco vegetable shortening).

  1. Whisk water, egg, egg white and vinegar together in a bowl then set aside.
  2. In a separate container, combine the flour, salt and shortening. Cut the shortening into the flour mixture.
  3. Make an indention in the middle and gradually pour in the egg mixture. Mix thoroughly, making swirly movements starting from the middle, going outside, using 2 forks.
  4. Knead the dough on a floured surface till all the flour is well-blended. Wrap in plastic and chill for 1 hour.

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