Chicken Empanada


Try this version of Chicken Empanada with a hint of Italian gourmet. Perfect for weekend afternoons!

WHAT YOU WILL NEED:
3 cloves garlic, crushed
1 pc medium onion, chopped
1/4 kg chicken breast, deboned and diced
1 pc large potato, cut into small cubes
2 tbsp raisins
1 pc medium red bell pepper, diced
1 pouch (115 g) DEL MONTE Quick 'n Easy Italian Pizza Sauce


CRUST
3/4 cup evaporated milk
1 tsp calamansi juice
1/2 cup margarine, softened
1 pc  eggyolk
2-1/2 cups all-purpose flour
1 tsp sugar (optional)

HERE'S HOW:

  1. CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamansi juice. Let stand for 5 minutes or until milk is curdled. Cream margarine and egg yolk until light and fluffy (5 minutes). Add milk mixture gradually while beating continuously until well-blended. Add 2 cups flour and mix well until mixture holds together. Shape into a ball. Wrap in wax paper and refrigerate for 1 hour. 
  2. KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each into round pieces 3� in diameter. Put 2 tsp of filling. Fold and seal edges. Refrigerate for 10 minutes. Deep-fry until golden brown. Drain on paper towels. 
  3. FILLING: SAUT� garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine salt (or � tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes or until dry. Add raisins, bell peppers and DEL MONTE Pizza Sauce. Simmer for 2 minutes. Set aside. 
Good source of Vitamin B1 � prevents beriberi.

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