Chicken Empanada Filipino Style by Sheilla

the Kitchen Divas

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Transcript

00:00Music

00:16Craving for empanadas?

00:18Always!

00:19These pastry turnovers are so versatile.

00:22You can stock them with just about anything.

00:24They're popular the world over,

00:26but mostly here in the Philippines, Southern Europe, and Latin America.

00:35Let's give today's empanada a sweet twist.

00:38Instead of using regular potatoes,

00:40we're using sweet potatoes.

00:42With flavorful chicken and buttery dough,

00:45you will have a mouth-watering treat with every bite.

00:49Let's start with the filling.

00:51I have Mago Pure Coconut Oil here.

00:54I'm going to turn on the heat to medium.

01:03Add the oil.

01:12Okay, the oil is ready.

01:14Add the onions.

01:15Garlic.

01:16I'm going to saute it for a few seconds.

01:29I'm going to add the chicken.

01:33I'm using Thai part because it's more juicy and it's going to give more flavor.

01:38I'm going to add the chicken.

01:42I'm using Thai part because it's more juicy and it's going to give more flavor.

01:48Once the chicken is almost cooked,

01:51once the chicken is almost cooked,

01:55Once the chicken is almost cooked, I'm going to add the carrots.

02:25Sweet potatoes and raisins.

02:40Give it a good stir.

02:52I'm going to add a little bit of water, just enough to cook our sweet potatoes and carrots.

03:09And then I'm going to add sugar, just a little bit.

03:17Then mix it again.

03:21Okay, let it simmer until the sweet potatoes and carrots are tender.

03:33Okay, as you can see, the liquid has evaporated.

03:45So I'm just going to check if the sweet potatoes are tender.

03:50Mmm, it's perfectly cooked.

03:56Season it with salt, pepper, mix it.

04:14Mix it.

04:21Now for the binding agent, I'm going to mix flour and water.

04:29So you just mix them together.

04:33This will be our binding agent.

04:34It will help the mixture to hold its shape when you put it in the dough.

04:54And then you cook it for about 3 minutes, just to cook out the flour.

05:01So you make sure you keep stirring it to avoid from lumps.

05:13Okay, our filling is ready.

05:20I'm going to turn off the heat and then I'm going to set it aside.

05:36Now it's time to bake our dough.

05:51Let's start with the dry ingredients.

05:52I have flour here.

05:54Add the sugar.

05:59Salt.

06:04Mix it until it's well blended.

06:13Okay.

06:14Now, before you add the butter, make sure it's really cold and solid because it ensures the

06:19dough is flaky and with a tender curl.

06:23So, we're going to do the rubbing in method.

06:26So technically, it's just incorporating the fat into the flour using your fingertips.

06:42So you keep rubbing it until it is formed in crumbs.

07:06Okay, time to add the water.

07:15Now you mix it well until the dough is formed.

07:29I'm going to transfer the dough on the table.

07:41Okay, so I'm just going to knead it for about one minute.

07:45I just want to make sure the butter and the flour are well incorporated.

07:50If you feel your dough is sticky and a little bit wet, you can add a little bit of flour.

08:05So the dough is already smooth.

08:21I'm going to wrap it in thin wrap.

08:24Okay.

08:25I'm just going to flatten it a little bit.

08:39And I'm going to rest this for 30 minutes in the fridge.

08:46Now it's time to roll out the dough.

08:51Remove it from the cling wrap.

08:58Put some flour on the table just to make sure the dough doesn't stick.

09:05Put some flour as well on the top of the dough.

09:09And we're going to roll it out into one-fourth inch thickness.

09:14Put some flour on the dough.

09:30And we're going to rest this for 30 minutes.

09:33And we've got to make sure the dough is broken.

09:37And we're going to rest this for 30 minutes.

09:42Okay, I'm just gonna put this here, I have a tray here with parchment paper and using

10:01a ring cutter, I'm going to cut the dough, so I'm just putting a little bit of flour

10:08into the clutter for the trimming, so I'm going to shape it again

10:37rolling it out

11:07Now everything is ready, we have our empanada dough here, our chicken filling has been pulled

11:28down, I have a bowl of flour here, I have egg white here, I have a rolling pin and a tray

11:37with parchment paper, so we're going to get a piece of dough and then sprinkle some flour

11:45on the table and then roll it out to 4mm

11:52Okay, so I'm just going to put some flour on my hand just to make sure the dough won't

12:14stick there.

12:15Okay, going to get a spoonful of mixture, you put it in the center.

12:33Okay, so make sure you just put it up and don't overcrowd your dough with the filling because

12:40it might break later when you fry them.

12:42Just a little bit more.

12:43Okay, now, I'm going to brush the sides with egg white.

13:10And then you're going to fold it down and then you press it to seal them.

13:17And then you're going to fold it down.

13:25Okay, make sure you press it lightly.

13:37And once you're pressing it, make sure you stretch the dough a little bit.

13:50Make sure you have at least half-inch allowance because we're going to decorate our empanada.

14:03So this is how you do it.

14:04So you start at the end and then you stretch it and then fold it down.

14:16And then from that part, you're going to stretch it again and then fold, stretch, fold.

14:18All right?

14:19All right.

14:20So at first, it's hard to make this decoration.

14:21But once you get used to it, it's going to be easy.

14:22Okay, so once you have achieved the half-inch allowance, we're going to start decorating

14:23our empanada dough.

14:24So this is how you do it.

14:25So you start at the end and then you stretch it and then fold it down.

14:29And then from that part, you're going to stretch it again and then fold, stretch, fold.

14:36All right?

14:37All right.

14:38So at first, it's hard to make this decoration.

14:43But once you get used to it, it's going to be easy.

14:46Okay?

14:47Practice will make you perfect.

14:50All right.

14:51Stretch, fold, stretch, fold, stretch, fold, stretch, fold.

15:13Let's do it.

15:37Let's start frying our chicken empanada.

15:50I'm going to put baguio pure coconut oil into the pan.

16:07Turn on the heat to medium.

16:14Let's check the oil if it's ready.

16:17Now before you put your empanada, make sure the oil is just medium heat.

16:21You don't want to put your empanada when the oil is really, really hot because the empanada

16:25dough might get burnt easily, okay, because it has so much butter.

16:30Okay, so you just slide it down.

16:47And then just try to move it a little bit.

16:53Okay, so make sure every 30 seconds, you turn the other side, and then after 30 seconds,

17:02turn the other side as well so that the color will be in length.

17:14Okay, I'm getting the color, it's so perfect.

17:26Okay, our last batch is ready.

17:41I'm going to turn off the heat.

17:48It looks beautiful.

17:54It has a little bit crunch.

18:01Our chicken empanada has different textures.

18:03It's flaky, chewy, and oh my gosh.

18:07It's a little bit crunch.

18:09Our chicken empanada has different textures.

18:13It's flaky, chewy, and oh my gosh.

18:17It's so buttery.

18:18For me, this is the best empanada recipe that I've fragulated.

18:20So satisfy your craving with this homemade chicken empanada because they're just so tasty.

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