- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup white sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg
- 1/3 cup ice cold water
- 1/2 kilo boneless chicken breasts, cut into bite-sized cubes
- 1 medium-sized white onion, minced
- 1 tablespoon fresh garlic, minced
- 1 cup potato, diced
- 1 cup carrot, diced
- 1 cup green peas
- 1/4 cup raisins
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 tablespoons granulated white sugar
- 1/2 Knorr chicken cube
- 2 tablespoons cooking oil
- You need to cook your filling first in order for you to give it time to cool then to chill before using.
- To begin, saute the onion and garlic in the oil until translucent. Add in the diced chicken breasts, then add in the salt, pepper and the Knorr cube. You can add in a couple of tablespoons of water just to help with the cooking but do not add more than that since you do not want your filling to be soggy.
- Next, once the chicken is halfway done, add in the rest of the ingredients for the filling. Cook the vegetables (potatoes and carrots) only until al dente. Remove from heat and let cool. Place the filling in a strainer placed above a bowl to drain away any excess liquids.
- Now, you will need to assemble the dough. In your mixer or food processor, mix together your dry ingredients. Next, slowly add in your butter, mixing until you have what can be considered a coarse meal texture.
- Slowly drizzle in your cold water until a ball of dough is formed. Remove from your food processor or mixer and shape the dough into a ball. Wrap with plastic wrap and refrigerate for about an hour. You can also chill your filling at the same time.
- Preheat your home or bakery oven to 375 degrees Fahrenheit or 190 degrees Celsius before you assemble your empanadas.
- To assemble, remove your ingredients from the refrigerator. Cut the dough into half then into quarters. Form each quarter into a ball then roll out with a rolling pin. The thickness of your dough should be about 1/4 to 1/8 inch thick.
- Cut out 6 to 8 inch circles in the dough using either a cookie cutter or any round item you have with that diameter and a knife.
- Fill each circle with enough filling, but not too much. About two tablespoons per circle will suffice, give or take. Seal each empanada by crimping the edges. You can brush the edge of the crust with a drop of water before sealing to ensure proper closure before crimping.
- Place your empanadas on a parchment paper lined baking sheet and brush the top of each with egg wash before baking.
- Bake for 18 to 20 minutes, or until the tops of your empanadas are shiny and golden.