JOHN DIXS R. DILLA.

BAPS 1-2

SPECIAL CHICKEN EMPANADA

Chicken Empanada is one of my favorite Filipino snacks. It is very filling and satisfying to have
especially if you are hungry. Every household has its own way of making empanada. Each has
its own preferred filling as well as desired sort of dough. Our family like our empanadas filled
with shredded chicken, diced potato, diced carrot, green peas and raisins and flavored with soy
sauce and oyster sauce. Others preferred to use beef or ground pork. Furthermore, empanadas
may be fried or baked depending on one’s preference. Our family like our empanadas baked.
Before frying, we brush the top and sides of empanadas with egg wash to give them shine and
color. After 15 minutes in cooking, the empanadas came out browned, crispy and tasty. It is
definitely a savory snacks to enjoy. Yummy!

INGREDINTS

MASA (DOUGH):
2 cups all -purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/2 cup lard or margarine
1/2 cup warm evaporated milk
eggyolk (optional)

CHICKEN FILLING:
2 tablespoons butter
1/4 cup chopped onion
1 clove garlic, finely chopped
1/2 cup evaporated milk
1 cup cooked, chopped boneless, skinless chicken breast (about 1 small breast)
1 tablespoon chopped fresh cilantro or herb of your choice
1/4 teaspoon ground black pepper

INSTRUCTIONS

FOR DOUGH:
PLACE flour, baking powder and salt in food processor; process for 5 seconds. Add shortening;
process until the mixture looks like cornmeal. With the machine running, add the warm
evaporated milk through the feed tube; process until dough almost gathers into a ball. (You may
need to add a tablespoon or so of water). Transfer to a floured surface; knead for a few
seconds.

FORM dough into 9-inch log; cut into 12 portions about 3/4-inch each. On a lightly floured
surface, roll portion with a rolling pin out to 1/4-inch thick. Cut dough into 4-inch circle using a
wide-mouth glass, jar or can. (You may get an additional 4 circles by rolling out left over dough).
Lightly brush the edge of half the circle with egg white mixture.
PLACE about 1 heaping teaspoon of the chicken filling in the center. Fold half of the circle over
to form a half-moon; press the edges together firmly. (Overfilling will cause dough to tear and
not seal.) Gently press end of fork into dough to form ridges, if desired. Repeat with remaining
dough and filling. Place on prepared baking sheet. Brush tops with egg white mixture. Pierce
tops of empanadas once with a fork.

FRY for about 15 to 20 minutes or until lightly browned. Remove from pan; let cool for 5 minutes
before serving.

TIP:
Unbaked empanadas may be frozen. Freeze on baking sheet lined with wax paper until hard.
Store in freezer containers. Fry frozen; add additional 5 minutes to frying time.

VARIATION:
Fill empanadas with 1 heaping teaspoon of mayo or tomato catsup or a pineapple jam for a
sweet treat.

NUTRITIONAL INFORMATION
Vitamin A 4%
Vitamin C 1%
Calcium 10%
Iron 4%
Sugars 2g
Protein 7g