Chicken Pastel Empanada

Updated at: Thu, 28 Sep 2023 04:10:33 GMT

Step 1

saute 3/4 cup chopped white onions in 2tbsp oil until translucent. Now saute bell pepper and green peas, mushrooms (cut into small pieces), olives, carrots, potatoes. Note: all veggies should be uniform in size

Step 2

After 2mins of cooing the veggies, add 500g chicken fillet (cut into bite size pieces) and 1 cup vienna sauage

Step 3

Season with 30g oyster sauce, salt and pepper. Mix a little then you can now add the raisins. Adjust seasoning to your liking

Step 4

Transfer to a dry and clean bowl. Set it aside to cool

Step 5

Bechamel sauce: In a new pan, melt 60g of butter. Let the butter melt on low medium heat only. Add flour, continue mixing for 35secs then gradually add the milk Note: you can use fresh milk or evaporated milk Continue to stir until it thickens. When the flour is completely dissolved, add chicken bouillon cubes.

Step 6

Once the bechamel sauce is thick and completely cooked. Pour it directly on the vegetable filling. Mix it well. You should make this a day before you use it to let the mixture set. Place it in the fridge overnight or at least 5-6hours after cooling

Step 7

Empanada Crust: In a stand mixer bowl, put 560g all purpose flour, sugar and salt. give it a quick mix Add the very cold butter (cut into small cubes). Mix it on low speed just until it becomes crumbs (do not overmix) there should still be chunks of butter in the flour. the texture at this point should be sandy. Gradually and slowly add a very cold water. Continue mixing until it forms a dough (do not over beat the mixture)

Step 8

Transfer dough into a floured surface and shape it into a ball (do not knead the dough).

Step 9

Divide the dough into 2 portions. Cover it with cling wrap and place it in the fridge for 3-4hours Note: You should still see the chunks of butter in the dough

Step 10

After 3-4hours, the butter should have solidified. Get 1 portion of the prepared dough, put the unused dough back in the fridge so the butter wont melt.

Step 11

Flatten the dough on lightly floured surface. Dust flour on your board and rolling pin to avoid the dough from sticking. Flatten the dough into a rectangular shape. Cut the dough using a cookie cutter (in this video 4.5inch mold is used, you can use the size you want). for the dough trimmings, put it back again in the fridge and re-roll it after an hour While working on the rest of the batch, you may place the portioned dough in a lined tray and put it back on the fridge. so you can put the filling later on

Step 12

Assembly: - Put a spoonful of filling on the dough, put egg wash on the perimeter of the dough to help seal. Fold and crimp the edges of the dough

Step 13

Put enough oil in the pan. heat the oil on medium fire and fry the mpanada untils its golden brown

Step 14

Note: - You may freeze the dough upto 1 month. Put a wax paper in between each dough so it wont stick together. Put it back in room temperature before using it - option to add a slice of of cheese

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