Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. This is made by placing the filling in the middle of a flattened dough and sealing it by pinching and folding the edges. Empanada can be fried or baked. I prefer the baking method since it gives more flaky texture to the crust.

Crust Ingredients
2 1/2 cups flour, plus extra for dusting
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup chilled solid vegetable shortening
1/2 cup butter
6-7 tablespoons iced water
1 egg, lightly beaten
1 tablespoon water

Filling Ingredients
1 medium onion, minced
4 cloves garlic, minced
1 1/2 lb boneless chicken breast, cut into cubes
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/4 cup raisins
1/2 teaspoon salt
1/2 2 teaspoon ground black pepper
1 2 teaspoon sugar
1/2 piece chicken cube
2 tablespoons cooking oil

To make the Crust, mix the flour, sugar, baking powder and salt in a bowl. Cut in the butter and shortening with a knife or pastry blender until mixture resembles coarse breadcrumbs. Stir in the iced water, a little at a time while gathering the mixture to form a soft dough. Form the dough into a ball. Sprinkle some flour onto a sheet of waxed paper and wrap dough in the waxed paper. Chill at least 30 minutes in the refrigerator.

To make the Filling, heat the oil and butter in a skillet. Add onions and saute about 1 minute, then add garlic and saute another minute. Add the cubed chicken meat and stir-fry until the chicken browns. Add potatoes and carrots and cook 2-3 minutes. Stir in water or broth and simmer until potatoes and carrots are tender and chicken is fully cooked. Add peas and raisins and simmer. Season with salt and pepper. With a slotted spoon, drain ingredients and transfer to a bowl, letting excess liquid drip. Set aside for 30 minutes to cool.

To make Empanadas: Preheat oven to 400 degrees. Remove chilled dough from refrigerator. Lightly flour a pastry board or clean table top. Using a rolling pin, roll out dough on a pastry board until it is about 1/8 inch thick. Don’t roll it too thin or it will break when baked. Cut into 4-inch circles using a cutter and a small bowl. Gather the scraps and re-roll them so they can be used again. You should get about 20 pastry circles. Spoon about a tablespoon of filling into the middle of each pastry circle. Fold the circle so the edges meet and filling is sealed. Press the edges of the pastry with the tines of a fork. Combine lightly beaten egg with 1 tablespoon of water. Brush surface of each folded puff with egg mixture. Arrange on a greased baking sheet. Bake puffs in preheated oven for about 20 minutes or until lightly browned. Set aside for a few minutes to cool before serving.