CHICKEN EMPANADA recipe, Filipino Recipes

2 cups cooked, flaked chicken meat 1 chopped onion 2 cups cooked, diced potatoes 1 green bell pepper (optional) 1/4 cup evaporated milk 1/2 tsp. powdered pepper

salt to taste

Crust 2 cups all-purpose flour (no sifting) 1 tsp. fine salt 6 tbsp. water 2/3 cup butter or margarine

2 tbsp. white sugar

Mix sugar, salt, and flour. Cut in butter using a blender or 2 knives until it resembles coarse cornmeal. Sprinkle water and mix well with hand to form ball. Knead lightly. Sprinkle flour on a board and roll out dought into 1/4″ thick. Cut using a round cutter (a medium sized saucer can be used if there is no molder. Place saucer up-side down on dough and cut with a knife). Then, fill each cut dough with 2 tbsp. of sauted fillings. Food dough (to form a half moon, press one end to the other. Brush with egg yolk or milk. Arrange on a greased baking sheet. bake at preheated oven until crust is golden brown.

Saute onion, add all ingredients except milk. Cook for 5 minutes, add milk and cook for another 3 minutes. Cool. Then, fill in dough.

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