A crescent-shaped pastry from Filipino kitchens, empanada is made by mixing leftover cooked chicken with vegetables, placing it between rounds of dough, crimping the edges and frying. Ideal for using up what's waiting in the fridge, this recipe delivers a quick, economical snack.
Shred the leftover boiled chicken and mix it with the boiled potato, grated carrot, raisins, onion and garlic cloves, then season with salt and pepper.
Cut the pastry sheets into rounds, place the filling on one half, fold over and press the edges shut with the tines of a fork.
Fry the empanadas in hot oil until golden on all sides.
Don't forget to dampen the edges of the pastry rounds with water before sealing, or they may pop open while frying and the filling can spill out. Allergens: contains wheat (gluten).
If you don't have much leftover chicken, you can bulk out the filling with chopped boiled egg; it increases the portion count without throwing off the flavour balance.
Admin DadaGastro · verified in test kitchenArtan tavuk ve patatesi bu şekilde değerlendirmek çok pratikti, kenarları çatalla bastırmak da gayet kolay oldu.
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