2 ½cupsall purpose flour (plain flour Australia and UK) - plus extra for dusting
3tablespoonsbrown sugar
½teaspoonbaking powder
½teaspoonsalt
½cupunsalted butter - cold light
⅓cupvegetable shortening
7tablespoonswater - iced
Filling Ingredients
1tablespoonCanola oil - light
1tablespoonunsalted butter - light
½mediumyellow onion - minced
3clovesgarlic - minced
1mediumpotato - chopped
1mediumcarrot - chopped
½cupgreen peas - thawed
¼cupraisins
1cupchicken stock (chicken broth or chicken bouillon)
½teaspoonground black pepper
1tablespoonbrown sugar
1teaspoonsalt
450gramsground chicken (minced chicken) - breast
Instructions
Crust Instructions
In a bowl, mix all dry ingredients together, i.e., flour, sugar, baking powder and salt. Mix using a fork.
Cut the cold butter and shortening until the mixture is like butter-covered breadcrumbs. Slowly add in the iced water as you mix by hand. Mould the dough into a ball and put it inside a plastic bag or Ziploc. Don’t forget to dust your plastic with loose flour.
Store the dough inside the refrigerator for at least 30 minutes.
Filling Instructions
In a pan, heat oil and butter, then saute the onions and garlic.
Next, add the chicken and cook for about 2 to 3 minutes. Drop in your potatoes and carrots and cook for another 2 to 3 minutes.
Pour in your chicken broth and follow-through by dunking in your green peas and raisins. Simmer for another 3 minutes. Add pepper and salt to taste. If you like your filling a little sweet, add in sugar. Cook for another 2 minutes, and you’re done.
Strain the sauce from the filling as you set it aside to cool.
Assembling Instructions
Preheat oven to 400 degrees Fahrenheit.
Prepare a mixture of 1 egg and 1 tablespoon of water. We’ll use this to brush over the empanadas later.
Take out your dough, and using a rolling pin, roll the dough into 3-millimetre or 1/8-inch thick. Don’t make it too thin else; the crust will break when baked.
Using a cookie cutter, cut circles from the dough. You can use anything around at least 10-centimetre or 4 inches in diameter. This will be your crust.
Scoop 1 to 2 tablespoons of the filling and place at the centre of the crust. Fold the crust so that the edges meet and seal using a fork.
Lay down on a greased baking sheet and brush the top of your empanadas with the egg/water wash.
With a knife, make 2 to 3 slits at the top to let the steam pass through while baking.