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CHICKEN EMPANADA Dough: 1/4 c. butter 2 c. all-purpose flour 1/4 c. water 2 egg yolks 1/4 c. sugar 1/4 c. cornstarch for dusting 1/4 c. melted shortening Filling: 1 clove garlic, minced 2 Tbsp. butter 1/4 c. chopped onions 1 c. cooked and diced chicken 1/2 c. sweet ham, diced salt to taste msg to taste pepper to taste 1/4 c. pickle 1/3 c. raisins 1/4 c. chickpeas (garbanzos) 1/2 c. diced and fried potatoes 2 hard-cooked eggs, sliced oil for deep frying Cut butter into flour. Combine water, egg yolks and sugar; add into flour mixture. Mix to form a dough. Knead until smooth. Cover and let rise for 30 minutes. Before rolling, take 1/3 of dough; set aside. Roll remaining dough until paper thin. In between rolling, powder with cornstarch so that dough will not stick. When dough is thin enough, spread some shortening. Roll dough as in jelly roll; cut at 1.0 cm (1/2-inch) intervals and dip on remaining shortening. Get reserved dough, form into a cylinder and cut at 2.5 cm (1-inch) intervals. Roll out into a circle, then place one of the greased dough at center. Roll out each piece again to 0.5 cm (1/4-inch) thick; set aside. To prepare filling, saute garlic in heated butter until golden brown. Add onions and fry until soft and wilted. Add remaining ingredients, except eggs. Use to fill rolled dough. Add a slice of egg to each piece, then overlap edges to seal. Flute and deep fry in hot oil. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |