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Welcome to my channel, Bake N Roll.
#howtomakechickenpastelempanada
#crispyandflakyempanada
#thebestempanada
Ingredients:
Filling:
Oil 2 tbsp
white onion 3/4 cup (cut into small)
bell pepper 1/2 cup (cut into small)
green peas 1/3 cup
Mushrooms 3/4 cup ( cut into small pieces)
olives 1/3 cup (cut into small)
carrots 3/4 cup(cut into small)
potato 3/4 cup(cut into small)
Note: All veggies should be uniform in size.
chicken 1/2 kilo (500 grams)
viena sausage 1 cup
oyster sauce 1 small pack (30 grams)
salt 1 tsp
Black pepper 1 tsp
Black raisin 2 small box (60 grams)
White sauce(bechamel sauce)
butter 60 grams (4 tbsp + 1tsp)
all purpose flour 62 grams ( 1/2 cup)
full cream milk 375 ml
chicken bouillon or cube ( 1 pcs or 1 cube)
Empanada Crust:
all purpose flour 560 grams ( 5 1/2 cups)
sugar 2 tbsp
salt 1 1/2 tsp
cold butter 370 grams 1 1/2 cup + 2 tbsp (from the fridge)
cold water 340 grams
I
Oil for frying
Note:
You can freeze the cutted dough and filled empanada for a month. take it out in three fridges and let it go back to room temperature before frying.
Make the filling ahead of time to set.
Use pure butter (not margarine) to maintain the good texture and better taste.
If you freeze the filled empanada or shaped dough, let it set in the fridge for 30 minutes before putting in a zip lock bag.