Chicken Empanada ( Filipino -cuban -spanish)

Ingredients for dough :
All purpose flour - 3 cups ,
Sugar powdered  - 4 tbsp ( lessen the amount of sugar as this dough is mild sweet ),
Water - 6 tbsp ( cold ),
Butter - 1 cup ( cold and cubed ),
Baking pwd - 1/2 tsp,
Salt - 1/2 tsp.

Ingredients for filling:
Boneless chicken breast - 1/2 kg cut into small cubes ,
Onion - 1 - medium size chopped ,
Garlic - 2 tsp minced ,
Potato -  1  medium- ( peeled and cut into small cubes ),
Green frozen peas - 1/4 cup ,
Carrot -  1  medium  or 1/4 cup ( cut into small squares ),
Ground black pepper - 1/2 tsp ,
Red chilli pwd - 1/4 tsp ,
Cumin pwd - 1 tsp ,
Curry pwd - 2 tsp ,
Sugar - 1/4 tsp ,
Salt to taste ,
Cooking oil - 1 tbsp .

Egg - 1  - for egg wash .

Method for making dough :
Sieve the dough ,sugar ,baking pwd and salt in a bowl .

Mix with a spoon .
Add the cold  cubed butter and make a coarse crumb .

Use your fingers or pastry cutter to blend  the butter into the flour .

Make a well in the center and pour cold water in it .

Mix and make a dough .
Knead it into a  ball .

Cover with cling film and put in the fridge for 20 minutes or more till the chicken filling is made and cool .

Filling :





Take a pan and put 1 tbsp of oil in it .
As oil heats up add minced garlic .

As garlic is slightly changes colour add the chopped onions.
Saute for few seconds till the onion is soft ..

Add the chicken cubes and cook for 5 minutes on high medium heat till the  chicken cubes are white .

Add red chilli pwd, cumin pwd and curry pwd .

Just toss it for  few seconds then add 100 ml of water .

Simmer and put a lid on the pan and let it cook for 10 minutes .
After 10 minutes ,add potatoes ,carrots ,peas ,salt ,pepper ,and sugar .

Mix and again cover for 10 minutes till the  chicken and potatoes are soft .
If there is any sauce just raise the heat and dry it .

Take out the fillings in a bowl and let it cool .

Pre heat oven to 204 C .
Baking time - 25 minutes .
The oven should be on  ( 10 minutes ) before you put the tray for baking .

Once the filling is cold take out the dough from the fridge .




Make a log and divide the dough into 10 equal parts .

Make round balls .
Roll each ball into 6 inches circle.

Fill 2 tbsp of the chicken mix in the center .
Wet  the edges with water and then fold and make a semi circle .

Press  and crimp the edges by twisting and folding the edges or you can just press it wth a fork .
Lay the Empanadas on the  greased or butter paper .Prick with a fork in the center  of each empanadas

Beat egg with 1 tbsp of water and  egg wash  the Empanadas with a brush .

Transfer the tray to the oven and bake for 25 minutes or till golden brown .

Take out and leave it to cool on a wire rack .

Empanadas can be had right away when warm or can be stored in the fridge for few days .
Makes -10