Jumbo Chicken Empanada
by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
The secret to Executive Chef Pablo “Boy” Logro’s Jumbo Chicken Empanada is to constantly dust the dough with flour as it is being kneaded to perfection to ensure that no natural chicken fluids leak out during the baking. Indeed, this 10-inch long and 4-inch wide delicacy is so succulent the juices drip out when your teeth sink into its thick goodness.
- 1 k minced chicken breast
- 200 grms. raisins
- 100 grms. chopped onions
- 4 pcs. hard-boiled eggs (chopped)
- 300 grms. blanched potato cubes
- 1 k empanada dough
- 2 pcs. beaten eggs
- 300 grms. flour
- 50 grms. chopped garlic
- 1 tbspn. turmeric powder
1 Sauté garlic, onion, minced chicken. Add turmeric powder. Set aside until cold.
2 Add hard-boiled egg, potato, raisin, and set aside.
3 Flatten empanada dough into round shape with dough roller. Brush with beaten egg at edges of the dough, then fill with empanada filling in the center.
4 Fold into half-moon shape. Press with fork the edges of the empanada dough to secure and seal.
5 Have ready heated oven 250°F and bake for 30 minutes or until done.
2 Add hard-boiled egg, potato, raisin, and set aside.
3 Flatten empanada dough into round shape with dough roller. Brush with beaten egg at edges of the dough, then fill with empanada filling in the center.
4 Fold into half-moon shape. Press with fork the edges of the empanada dough to secure and seal.
5 Have ready heated oven 250°F and bake for 30 minutes or until done.
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