Dumplings and filled pastries
These crescent-shaped Filipino empanadas are filled with leftover boiled chicken and vegetables, folded into pastry rounds, and fried. They are a quick, budget-friendly way to use refrigerated leftovers.
Shred the leftover cooked chicken and mix it with the cooked potato, grated carrot, raisins, onion, and garlic. Season with salt and black pepper.
Cut the pastry sheets into circles. Place some filling on one side of each circle, fold it in half, and press the edges closed with the tines of a fork.
Fry the empanadas in hot cooking oil until golden on all sides.
Moisten the edges of the pastry rounds with water before sealing, or the filling may spill out during frying. Allergen: contains wheat (gluten).
Artan tavuk ve patatesi bu şekilde değerlendirmek çok pratikti, kenarları çatalla bastırmak da gayet kolay oldu.
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