EMPANADA


Ingredients:

1/2 kg MAGNOLIA CHICKEN STATION GINILING
3 tbsp MAGNOLIA NUTRI-OIL VEGETABLE OIL
3 tbsp minced garlic
1 (90 g) pc onion, chopped
2 (20 g) pc potatoes, diced
1/4 cup raisins
1 tbsp liquid seasoning
1 tbsp soy sauce
1/2 tsp iodized fine salt
1/4 tsp pepper

Procedure:

Crust:
  1. Combine all dry ingredients and mix well.
  2. Add margarine and shortening.
  3. Using two knives cut mixture until it resembles a pea.
  4. Gradually add water until a dough is formed. Chill for 30 minutes.
Filling:
  1. Heat oil in a saucepan.
  2. Sauté garlic and onions.
  3. Add potatoes, chicken and cook for about 3 minutes.
  4. Stir in raisins, liquid seasoning, and soy sauce.
  5. Season with salt and pepper.
  6. Cook until chicken and potatoes are tender.
  7. Drain out excess oil and cool before using as a filling.
Assembly:
  1. Thinly roll out the dough into a sheet.
  2. Cut into 25 gram portions, using a 2 ½” cookie cutter.
  3. Place the filling inside and seal very well.
  4. Deep fry until golden brown; or brush with egg wash and bake in an oven at 375°F for 25 minutes until golden brown.
Makes 24 pieces.

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