"CHICKEN EMPANADA RECIPE"

CHICKEN EMPANADA INGREDIENTS

Chicken Breast
Crisco Shortening
Potatoes
Green Peas
Raisins
Chicken stock
All Purpose Flour
Vegetable Oil
Sugar
Garlic
Onion
Salt and Pepper

2 pounds Chicken Breast
2 medium Potatoes, cut in small cubes and fried
1/2 cup Green Peas

1/2 cup Raisins
1/2 cup Chicken Stock
4 cloves Garlic, minced
1 medium Onion, chopped
Salt and PepperDough
2 cups All Purpose Flour
1/2 cup Vegetable Oil
1/2 cup Water
pinch of SaltRoll-in Fat
2 cups All Purpose Flour
3/4 cup Crisco Shortening
1/2 cup Sugar

CHICKEN EMPANADA COOKING PROCEDURES

1. Boil the chicken breast in 2-3 cups water with 1 medium onion, then cut in cubes.

2. Saute the garlic and onion, then add the chicken and all other ingredients. Set aside to cool.

3. Mix all the dough ingredients together. In a separate container, mix the roll-in fatingredients together.

4. Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in fat. Rest for a few minutes.

5. Roll out the dough to flatten and fold in thirds, then set aside for a few minutes. Repeat this step twice, resting the dough after every handling.

6. Flatten the dough and roll like a jelly roll. Cut to divide in 18 - 20 pieces.

7. Roll out with the cut side up to 3 inch circle, spoon the filling in and fold the dough to make a half moon shape.

8. Crimp the edges or press the edges with the tines of a folk to seal.

9. Deep fry in oil until golden brown, or bake in a pre-heated oven at 375 ° F for 25-30 minutes.

"CHICKEN EMPANADA RECIPE"