KALISKIS EMPANADA


Ingredients:

DOUGH A (WATER DOUGH)

250 g San Miguel Mills Baron All-Purpose Flour
33 g sugar
1/2 tsp salt
50 g DARI CREME CLASSIC MARGARINE
140 g cold water

DOUGH B (DOUGH PASTE)

180 g San Miguel Mills Baron All-Purpose Flour
30 g Dari Crème Classic Margarine, cut into cubes
70 g pure vegetable shortening

CHICKEN FILLING

2 tbsp corn oil
1/4 cup onions, chopped
4 cloves garlic, chopped
500 g Magnolia Chicken, ground
2 tbsp MAGNOLIA GOLD BUTTER
2 large potato, peeled and cut into small dice
4 tbsp carrots, small dice
1 cup chicken stock
1 tsp liquid seasoning
1-1/2 tsp salt
2 tbsp sugar
1/2 tsp black pepper
1/2 cup raisins
1/2 cup MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

  1. To make Dough A: Put all-purpose flour, sugar and salt in the bowl of the food processor. Process to combine. Scatter the pork lard on top of the dry ingredients. Pulse until the mixture resembles coarse crumbs. Add the water in the feed tube of the food processor while the machine is running. Process until the mixture gathers into a ball . Transfer on a slightly floured surface and knead until smooth. Wrap with plastic. Rest for 30 minutes.
  2. To make Dough B: Put flour into the bowl of the food processor. Add the margarine and the shortening. Process until crumbly. Transfer in a medium bowl.  Set aside.
  3. To make the Chicken Filling: Heat oil in a sauté pan.Saute onion and garlic.Add the ground chicken and butter.Allow the chicken to cook. Add the rest of the ingredients.Cook until the potatoes and carrots are tender. Drain out excess liquid.Allow the filling to cool then add the cheese.
  4. Lightly flour the work surface to Roll Dough A into a rectangle to about ¼” thick.
  5. Scatter Dough B on the right side of Dough A.
  6. Fold the side left side of Dough A on top of dough paste. Press the edges to seal. Pop any bubbles. Roll into a rectangle.
  7. Make a single fold.
  8. Roll to make a rectangle.
  9. Fold into 2 to make a square.
  10. Roll into a rectangle. Fold into 2 to make a square.
  11. Roll into 9”x 13” rectangle.
  12. Roll like jelly roll to form a log on the longer side.
  13. Wrap and let rest for 30 minutes.
  14. Using a dental floss, slice the log to 1-inch.
  15. With your hand, flatten the edges. The center must be thicker than the sides to prevent the filling from oozing out while frying.
  16. Place 1 tablespoon of the cooked chicken filling in the center. Pinch the edges then crimp.
  17. Deep-fry in hot 350°F oil until golden in color.
  18. Drain on a wire rack lined with paper towels.

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