Baked Chicken Empanada

Ingredients

• Wheat flour

  White, cake, enriched

  2 cup unsifted, dipped or 274g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ⅛ tsp or 0.6g

• Salt

  Table

  ¼ tsp or 2g

• Cheddar cheese

  1 cup, melted or 244g

• Butter

  Unsalted

  ¾ cup or 170g

• Water

  Plain, clean water

  6 tbsp or 89g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Carrots

  Raw

  1 small or 50g

• Potato

  Flesh and skin, raw

  1 Potato small or 170g

• Peas

  Green, frozen, unprepared

  ¼ cup or 34g

• Raisins

  Golden seedless

  ½ cup, packed or 83g

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  1 small or 70g

• Broth

  Chicken, Reduced Sodium - Wegmans

  1 cup or 206g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cornstarch

  1 ½ tsp or 4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Egg

  Whole, fresh eggs

  1 large or 50g

Directions

1. For the crust:
2. In a mixing bowl, whisk together flour, baking powder and salt. Add the shredded cheese and use your fingers to rub them into the powders until a coarse mixture forms.
3. Add the cubed butter. Use a pastry blender to cut them into the mixture until the mixture looks like a coarse meal with some bits of butter here and there. Pour 5 tbsp of ice water and use a rubber spatula to stir the mixture until it clings together. If the dough is still very dry and loose, add 1 more tablespoon of water. Using your hands into the bowl, press the dough together and gather it into a ball. The dough should still be a bit crumbly but clings when pressed together. Wrap the dough in plastic and chill in the fridge for 2 hours to overnight.
4. For the Filling:
5. Place the chicken breast in a small pot. Cover it with enough water and let it boil. Lower heat and simmer until the chicken is tender and cooked through. Transfer the chicken to a plate and let cool. Reserve the cooking liquid. Shred the chicken into chunks using two forks. Set this aside.
6. Heat cooking oil in a large skillet. Cook the garlic and onion until soft. Add the carrots and potatoes and toss around for 2-3 minutes. Add 1/2 cup of the cooking liquid and let simmer and cover. Cook until the potatoes and carrots are tender. Add the chicken, peas, and raisins and toss the ingredients around. Add sugar and soy sauce and stir them in. Add salt and pepper. In a small cup, dissolve cornstarch in the remaining 1/2 cup of cooking liquid. Pour the mixture into the skillet and stir, until the ingredients are lightly coated with a thick sauce. Season with more salt and pepper if needed. Turn off heat. Transfer the mixture to a bowl and let cool.
7. Assembly
8. Take the dough out of the fridge and let stand for a few minutes at room temperature. On a floured surface, roll dough to about 1/4 inch thick using a rolling pin. Using the rim of a round bowl, a cookie cutter or anything round of about 5 inches in diameter, cut circles from the flattened dough. Gather the scraps and roll it out again. Cut more circles and repeat until all the dough is used up.
9. Preheat oven to 400 F. Spoon a heaping tablespoon of the filling into the center of circular dough and fold in half, covering the filling. Pinch the edges and fold it inwards to seal. Refrigerate the empanadas for about 15 minutes. Brush the surface of empanadas with egg wash. Bake at 400 F for 15-20 minutes or until empanadas are lightly golden.
10. Recipe by: sanna (source: https://www.womanscribbles.net/baked-chicken-empanada/)

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