CHICKEN EMPANADA

Ingredients:

2-1/2	cups	MAGNOLIA ALL PURPOSE FLOUR
1 (200 g)	pack	MAGNOLIA BUTTER-LICIOUS! SALTED, cut into cubes
1/2	tsp	iodized fine salt
1/2	tbsp	sugar
1/2	cup	cold water

3	tbsp	MAGNOLIA BUTTER-LICIOUS! SALTED
1	cup	cubed MAGNOLIA CHICKEN STATION CHICKEN BREAST FILLET
1/2	cup	potato, cut into small cubes
1/2	cup	carrot, cut into small cubes
3/4	cup	sliced canned button mushrooms
1/2	cup	MAGNOLIA ALL-PURPOSE CREAM
1	cup	grated MAGNOLIA QUICKMELT CHEESE
1	tsp	sugar
1/2	tsp	iodized fine salt
1/8	tsp	pepper

1	pc	MAGNOLIA BROWN EGGS
2	tbsp	MAGNOLIA FRESH MILK

Procedure:

To make the crust, combine flour and sugar in a bowl. Cut-in Butter-licious! until mealy, adding enough water to form a ball of dough. Rest dough inside the chiller for 30 minutes.
To make the filling, melt Butter-licious! in a pan. Sauté chicken, potato, carrot and mushrooms until tender. Remove from heat. Add cream and cheese. Season with sugar, salt and pepper. Mix well and set aside.
Make the egg wash by combining eggs and milk. Strain mixture and set aside.
Divide chilled dough into 8 portions. Flatten each dough portion on a floured surface and roll until it is approximately 7 inches in diameter. Do the same procedure with the remaining dough portions.
Place about 1/4 cup of the chicken filling in the middle of the dough. Brush edges with egg wash and fold the dough so the opposite ends meet. Seal the edges by pressing ends with a fork.
Arrange empanadas on a sheet pan lined with wax/parchment paper. Brush with egg wash. Prick all over with fork to allow steam to come out during baking. Bake in a preheated 375F oven for 30-40 minutes or until light brown in color.

Makes 8 pieces.

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