Empanadas

Ingredients

·         For a stuffing

­          1 ½ lb boneless chicken breast, cut into cubes

­          1 piece medium-sized onion, minced

­          1 tbsp garlic, minced

­          1 cup potato, diced

­          1 cup green peas

­          ¼ cup raisins

­          ½ tsp salt

­          ½ tsp ground black pepper

­          1 tsp sugar

­          ½ piece chicken cube

­          2 tbsp cooking oil

·         For dough

­          3 cups flour

­          4 tbsp sugar

­          6 tbsp water

­          1 piece raw egg

­          1 cup butter

­          ½ tsp baking powder

­          ½ tsp salt

Directions

•         In the heated pan, pour the cooking oil and allow heat-up. Add the garlic, onion, chicken pieces, water and chicken cube then cook until color turns light brown (about 5 minutes).
•          Put in carrot, potato, peas, raisin and sugar and mix it then simmer for 20 minutes. Sprinkle salt and pepper. Turn off the heat, drain the excess liquid and set aside.
•          In  a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well. Add melted butter in the mixing bowl with the dry ingredients. Add water gradually and mix all ingredients thoroughly until dough is formed. Using a rolling pin to flatten it fully while creating a rough shape. Place some stuffing at the middle of the flattened dough. Fold the dough and brushing the empanada with white egg on both sides. Then deep fry empanadas and serve with chimichurri sauce.
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