Chicken Empanada

Chicken Empanada Recipe

Ingredients;


Filling

1. 1 medium szied cooked chicken (flaked, cut to small pieces)
2. 1 smal can green peas
3. 4 medium sized potatoes, cubed
4. 1 small can mushrooms, sliced
5. 1/3 carrots, cubed
6. 1 can cream of mushrooms or Chicken soup
7. 1 tablespoon sugar
8. salt and pepper to taste
9. 2 large onions thinly sliced and chopped

Dough

1. 10 cups all purpose flour with
2. 2 cups cake flour
3. 2 cups shortening
4. 1/2 cup margarine (or Crisco)
5. 3 cups water (lesser depends on water absorption)
6. 2 tablespoons salt

Cooking Procedure


For the Filling 

1. Saute onions in 4 tablespoons margarine. Remove from pan.
2. Saute potatoes; add peas and mushrooms.
3. Add Chicken meat and cream of chicken or mushroom soup.
4. Simmer to cook and season with salt and pepper to taste.
5. Set aside to cool completely.

For the Shell

1. Sift flours with salt; put in large bowl and cut in shortening.
2. When flour resembles corn meal. add water and mix well with hands.
3. Cover with wet cloth for 20 minutes before using.

Filling the Dough

1. Roll out dough and cut into 4 x 3 steips.
2. Put a spoonful of filling in the center and fold over the 2 edges.
3. Seal the edges by pressing them with a fork.
4. Brush the top with eggyolk and prick with a fork.
5. Bake at 350 F for 30-35 minutes.
6. Serve hot/cold