CHICKEN EMPANADA


Ingredients:

Crust

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

Filling

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

Egg Wash

1 pc MAGNOLIA BROWN EGGS
2 tbsp MAGNOLIA PURE FRESH MILK

Procedure:

  1. 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.
  2. 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.
  3. Make the egg wash by combining eggs and milk. Strain mixture and set aside.
  4. 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.
  5. 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.
  6. 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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