empanada mama

lately i have been cooking up a storm not because of a special occasion but just because.  i used to think cooking was so tedious and labor-intensive but i guess since i am forced to cook the foods i love here, i have began to love it and the tasks involved in making a dish offers me much-needed therapy.

today my post is all about empanadas.  the word "empanada" comes from the Spanish verb "empanar" which means to wrap or cover with dough. when i was younger i used to buy empanadas from a little neighborhood store after school and i remember it being so savory and sweet at the same time.  the pastry was crumbly and crunchy too.

ingredients for chicken empanada: 

one chicken breast, cut into small cubes 
2 cloves garlic, minced
1 medium-sized red onion, minced
1 carrot, cubed
1 medium potato, cubed
1/4 c. green peas (frozen or fresh)
1 tbsp raisins (optional)
1 tsp sugar (optional)
1 piece chicken cube
1/2 c. water
4 eggs, hard-boiled and cut in quarters
1 egg, beaten (to be used as egg wash over the pastry)
salt and pepper, to taste
1 pack shortcrust pastry (you can make your own or you can buy the ready-made ones at the supermarket)

for a vegetarian alternative, you can also replace chicken with tofu cubes and the chicken cube with a vegetable cube.

procedure: making the filing

(1) saute garlic and onions in oil in a heated pan or wok (i use wok in almost all of my cooking)
(2) add the chicken and cook until light brown
(3) add the carrots and potatoes and stir for a minute or two then add the water and the chicken cube.  let simmer until the vegetables are about to get done
(4) add the peas, sugar and raisins and cook for a further 5 minutes.
(5) season to taste.  turn off the heat and let cool. drain off excess liquid.

roll out the shortcrust pastry until about 1/8 cm thick.  cut out circular shapes (i used a cereal bowl for this) and let it rest for about 20mins. after that, put about a little more than a spoonful of the filling and one piece of the quartered hard-boiled egg into the dough.  fold the dough over the filling so you have a half-moon shape and make sure to brush just a little bit of water on the outer edges to seal it.  press the edges with a blunt instrument (i used the handle of a knife) and then with a fork, press it again to create a sort of design.

brush the egg wash over your empanadas and place them in a foil-lined baking sheet or pan and cook in a 200deg oven until golden brown (about 30mins).

and there you have it!  empanadas con pollo :) high-fives to Sarah of Homeology Modern Vintage for being psychic and cooking these yummy goodness a few days ago!  check out her blog because she has uber-excellent taste in everything especially the home :)