How to Make Empanada

Empanada Recipe
Ingredients: Makes 20 to 24 Empanadas
For the Filling:
2 tablespoons corn oil
½ cup finely chopped onions
1 teaspoon minced garlic
¼ cup diced red and geen peppers
½ cup sliced mushrooms
1 cup diced carrots
1 cup diced potatoes
6 chicken thighs, skinned, boiled, de boned, and cubed
2 cups chicken broth, divided
½ cup frozen green peas, thawed
¼ cup raisins
2 teaspoons salt, or to taste
Ground pepper
1 tablespoons Worcestershire sauce
¼ cup cprnstarch
2 tablespoons finely chopped parsley

For the Crust:
3 cups all purpose flour
¼ cup granulated sugar
½ teaspoon salt
½ cup cold butter, cut into ½ inch cubes
8 to 10 tablespoons ice cold water

Egg Wash:
1 egg, beaten with 1 tablespoon water

Procedures:
Cook the filing:

• Heat the oil in a large frying pan or wok. Saute onions for 1 to 2 minutes. Add the garlic, peppers, mushrooms, carrots, and potatoes. Stir in chicken and 1 ½ cups of the chicken broth.
• Let simmer gently for a few minutes; and peas and raisins. Season with salt, pepper, and Worcestershire sauce. Lower the flame and simmer until vegetables are tender.
• Mix remaining ½ cup borth and cornstarch. Stir into mixture and cook until filling thickens. Add parsley. Let cool.

Make the Crust:

• Preheat oven to 400 degree F. Ina mixing bowl, combine the flour and the sugar.
• Using a pastry blender or two knives, cut the butter into the flour mixture until the butter is well distributed and mixture resembles semi dry sand.
• Gradually pour in cold water while stirring the mixturewith a wooden spoon. Use just enough water to bind the mixture. Mix with your hands untilit forms a solid dough.
• Dust a work table and rolling pin with flour. Roll out the dough, putting a little pressure on the rolling pin so that dough will spread out evenly. If dough is to heavy to handle, divide it into two, and rol only one half douhgh at a time.
• The objective is to spread out the dough to a thickness of about 1/8 of an inch. To do this, turn dough often. Dust the table and rolling pin with flour as you turn the dough, to prevent it from sticking.
• Cut thin circles of about 4 inches in diameter from the dough. These circles will form the crust of each empanada. (reroll xcraps and cut into circles)
• Place about 2 tablespoons of the filling in the lower half of the crust.
• Brush the edges of the crust with the egg wash. Fold the two ends of the crust together so that the filling is enclosed. Seal the edges by pressing them with your fingers or with the tines of a fork. Repeat with remaining crust and filling.

Arrange empanadas on greased cookie sheet. Prick surface of each empanada with a fork to allow steam to escap. Bake in preheated oven for 10 minutes. Remove from the oven and brush again with the egg wash. Bake for another 15 to 20 minutes or until golden brown. End.