Chicken Empanada

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Another yeast dough experiment for this weekend is my version of chicken empanada. Well, of course, you can add any vegies you like, but in this recipe, I just plainly did it with sauteed chicken.

So here's I did it =D

Yeast Dough Ingredients:

• 1 pack active dry yeast (1 tablespoon)
• 1/2 cup warm milk
• 1/2 cup unsalted butter (soft)
• 1/4 cup sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 3 cups all-purpose flour, plus more for work surface
• 1/2 teaspoon salt

Filling Ingredients:

• 1/2 Kg Ground Chicken
• 1 small onion minced
• 2 tablespoon garlic minced
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon crispy prawn chilli
• 1/4 cup water
• 2 tablespoon oil
• 1 beaten egg with 1/4 cup water (egg wash)

Procedure for yeast dough:

1. In a small bowl, mix together yeast and warm milk. Set aside.
2. In the bowl mix together butter, sugar, egg, vanilla until well combined.
3. Add yeast mixture (Yeast mixture is ready when the yeast forms bubbles).
4. In a large bowl, whisk together both flours and salt.
5. Create a well in the middle of the flour.
6. Pour in the yeast mixture.
7. Mix all together. You can use electric mixer or just hands and form a ball. At this point, you can add flour or milk to achieve the proper texture in case you need adjustment.
8. Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes.
9. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel or with plastic wrap; let stand until doubled in size, about 2 hours or refrigerate overnight.

Procedure for the filling:

1. Heat oil in a wok and saute garlic and onion.
2. Put the ground chicken.
3. Season with salt, pepper and crispy prawn chilli.
4. Add water and simmer for 15 minutes or until the liquid has dried-up.
5. Remove from heat and allow to cool.

Procedure for Empanada:

1. Preheat oven for 365 ºF (185 ºC)
2. Make small balls out of the dough. About 2-2.5 inches in diameter.
3. Using a rolling pin, flatten the small ball as same size of the molder or about 5-6 inches in diameter.
4. Put on top of the molder the flattened small dough and put about 1 1/2 tablespoon of the chicken filling in the center.
5. Close the flattened dough by meeting the half end of the dough to the other end. Or if using a molder, just close the molder and seal the end.
6. Tightly seal it by pressing the end and pressing it with fork.
7. Brush the empanadas with egg wash.
8. Baked in oven for 15-20 minutes or until the top of empanads are lightly golden.
9. Serve and enjoy!