I’m going to make some empanada today and I’m sure you and your family will love. Of course there are plenty of empanada recipes out there but I’m sure you won’t regret trying this version of empanada recipe. The best thing about this recipe is that you can also use it when you are going to make some chicken pastel.
CHICKEN MUSHROOM EMPANADA RECIPE
Ingredients for the Empanada filling:
1 Large Skinless Chicken Breast (Boiled with Salt, Flaked)
250 Grams of Chicken Ham
1/4 Cup of Button Mushroom, drained and sliced
1 Can of Cream of Mushroom
1/2 Cup of Chopped White Onions
1/4 Cup of Chopped Green and Red Bell Peppers
1/4 Cup of Butter
Salt, sugar and white pepper to taste
First, in a pan, melt butter and sauté onions until it is translucent.
Second, add the chicken breast until the butter is well absorbed.
Third, add the red and green bell peppers followed by the chicken ham and button mushrooms.
Fourth, pour cream of mushroom. Add salt, sugar and white pepper to taste. I usually use about 1/2 teaspoon of sugar and just a dash of salt.
Set aside and let it cool.
Ingredients for Empanada Dough Recipe are:
4 Cups of All-purpose flour
1 Tablespoon Baking Powder
2 Tablespoons of Sugar
1 Teaspoon Salt
1/2 Cup of Margarine
1/2 Cup of Vegetable Shortening
3/4 Cup of Cold Water
First, you need to combine the dry ingredients. The all-purpose flour, baking powder, sugar and salt.
Second, cut the margarine and the vegetable shortening. Make sure that the mixture will resemble to pea sized grains.
Third, add gradually the water until all the ingredients are well hydrated. Chill for about 25 to 30 minutes.
Fourth, thinly roll out the dough into a sheet and roll it up forming somewhat like a log. Trim the edges and cut them into portions, crosswise and about 35 to 40 grams.
Fifth, roll them out again thinly into flat rounds. You can now then start placing the filling inside and seal well using an empanada molder. But if you don’t have empanada molder, you can just form it into empanada and seal the sides by pressing it with a fork. Before you seal them, brush some egg whites on the sides. This will help seal the dough a lot better.
Finally, you can either choose to bake or deep fry the empanadas before serving. If you choose to bake, brush some evaporated milk on top before tossing them into the oven.
One of the best thing about empanada is that you can store them for months. Just put them in an air tight container and freeze them. Or if you have a party and you wanted to make them early, this is just great.
Now, isn’t that yummy. That is some simple and yet delicious chicken mushroom empanada. So go ahead and try this chicken mushroom empanada recipe today and tell me what you think about it.
READ MORE in relation to Chicken, Snacks. You can also check outstanding recipe from: