QUICKMELT-FILLED CHICKEN EMPANADA

Ingredients:

1 (950 mL)

pack

cooking oil, for deep-frying

2	tbsp	cooking oil
1	cup	chopped onions
1	kg	MAGNOLIA CHICKEN STATION GROUND CHICKEN
2	tbsp	MAGNOLIA GOLD BUTTER SALTED
210	grams	potatoes, peeled and diced
1	cup	chicken stock or water
2	tsp	iodized fine salt
1	tsp	pepper
1	cup	raisins
1	cup	grated MAGNOLIA QUICKMELT CHEESE

Procedure:

In a food processor, blend flour, sugar, and salt. Add shortening and butter. Blend (until mixture looks like coarse crumbs) for about 10 seconds.
While food processor is running, add ice water through the feed tube in a slow, steady stream, just until the dough holds together without getting sticky or too wet. Do not process for more than 30 seconds. Test by squeezing a small amount of dough together. If it’s too crumbly, add a bit of water, 1 tablespoon at a time.
Turn out the dough onto a clean surface. Divide dough into two and place each half on a piece of plastic wrap. Shape into flattened discs. Wrap in plastic and chill for at least 1 hour or overnight (dough will keep up to 1 month frozen).
Heat oil in a sauté pan. Sauté onion and garlic. Add ground chicken and butter. Allow chicken to cook then add the rest of the ingredients except cheese. Cook until potatoes are tender. Drain excess liquid. Allow to cool then add cheese.
Sprinkle a thin layer of flour on your work surface. Roll out dough to 1/16” thickness. Cut out dough circles with a 4” round cutter. Allow to rest in the refrigerator for at least 15 minutes.
Put a tablespoon of filling in the center of each cut dough. Fold the dough in half. Wet fingers with water then press edges to seal. Crimp the edges or mark with fork tines.
Deep-fry in hot oil until golden brown. Drain excess oil. Serve immediately.

Makes 25-30 servings.

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