Ingredients

Filling

• 700grams Chicken breast (cubed)
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 tablespoons Cooking Oil
• 1 Onion (chopped)
• 1 Carrot (chopped)
• 1 Potato (chopped)
• 2 tablespoons Garlic
• 1 to1/2 of a Knorr Chicken Cube
• 1/2 cup Water
• 2 tablespoon Soy sauce
• 2 teaspoon Sugar
• 1/2 cup Green Peas

Crust

• 3 cups All Purpose Flour
• 1/2 teaspoon Salt
• 1 cup Unsalted Butter (cubed)
• 1 Large Egg
• 3 to 4 tablespoons Cold Water

Egg Wash

• 1 large Egg
• 1 tablespoon Milk or Water

Instructions

Filling

Clean and place the cubed chicken breasts and season with salt and pepper. 

1. In a pan at medium heat, place oil, onions, carrots and potatoes and sauté for 5 to 7 minutes or till potatoes have softened. 
2. Add the garlic and sauté till fragrant. 
3. Place the seasoned chicken in the pan. Flip till the chicken changes in color. 
4. Mix in soy sauce, sugar, Knorr cube and water. Let this boil and simmer for 5 to 7 minutes. 
5. Add the green peas and simmer for another 3 to 5 minutes. Set aside to cool. 

Crust

1. In a bowl sift all-purpose flour and salt. 
2. Mix the cubed unsalted butter till the dough turns crumbly. 
3. Add an egg and mix well. 
4. Adding a tablespoon of cold water at a time till you get a smooth textured dough. Cut this in half to make it easier to roll. 
5. Roll the dough into a thin sheet of around 1 cm in thickness. Use a cookie cutter or the top of a cup to cut disk shapes in the dough. 
6. Spoon 1/2 to 1 tablespoon of filling on one side of the circle. 
7. Fold this in half, seal the edges using water or egg whites. Using a fork, stamp the tip of the dough opening with a little bit of pressure. 
8. Place the empanadas in a baking sheet lined with parchment paper. Cover and leave these in the fridge for 5 to 10 minutes. This helps make sure that the dough is fully sealed. 
9. To store the uncooked Empanadas, place these in an airtight container lined with parchment paper or use a Ziploc bag. 
10. To make the egg wash, mix an egg and a tablespoon of milk or water. Generously douse the empanadas with the egg. 
11. Bake in a preheated oven at 180°C or 375°F for 18 to 25 minutes or until the crust turns golden.

Notes

1. To get a more grounded filling use ground chicken or a food processor after Step 7.
2. If the dough is too soft at Step 10, leave this in the fridge for 10 to 15 minutes.
3. An Alternative to the Knorr cube and 1/2 cup of water, use 1/2 cup of chicken broth and ½ teaspoon of Salt.
4. For a quick empanada, use premade pastry dough, add the filling, fold the dough, brush with egg, and bake according to its instructions.
5. Chilling the empanadas while preheating the oven helps seal the dough fully.
6. Extra chicken filling and uncooked empanadas can be stored in the chiller for 2 days to a week and in the freezer for 2 to 3 months.
7. Frozen empanadas can be baked immediately without the need for thawing.