Chicken Empanada | Buttery and Flaky with Creamy Filling

Looking for the BEST chicken empanada? This recipe makes a buttery, flaky crust and creamy, tasty filling that everyone will love! Plus, it can be baked or fried. Perfect for a midday snack or appetizer. More appetizer recipes: https://www.youtube.com/watch?v=xsRcG5VNLfY&t=39s https://www.youtube.com/watch?v=p09LhzMIN0U ✔Subscribe to my Channel: https://www.youtube.com/channel/UCqwRZhIEyiQ3cMCLQ9hI88Q 🔔 RING the BELL Icon to get notifications when I have a new video up. How to make Buttery, flaky Chicken Empanada with Creamy Filling ✅ Ingredients Pie crust ingredients 3 cups flour, chilled 2 tablespoons sugar 1 teaspoon salt 2 sticks butter (8 ounces total), very cold (freeze if necessary) 1 egg 1 tablespoon distilled white vinegar 4 tablespoons ice-cold water Creamy chicken filling 3 to 4 pounds chicken (combination dark and white) Water Salt and pepper 1 tablespoon oil 1 onion, peeled and chopped 1 large potato, peeled and diced (about 1 cup) 1 large carrot, peeled and diced (about 1 cup) 1 cup frozen green peas, thawed ¼ cup raisins 1/2 cup reserved broth (from cooking chicken) 1 pack Nestle All Purpose cream (250 ml) 1 packet Maggi Magic Chicken Cubes Salt and pepper to taste ¼ cup water 1 teaspoon cornstarch ✅ Instructions In a large bowl, whisk together flour, sugar, and salt. Add butter to the flour mixture. Cut the butter into the flour by pinching it into the mixture. Work them together until they resemble coarse cornmeal, with pea-like, butter-speckled pieces. Add egg. Add vinegar. Slowly drizzle water into the flour-butter mixture, and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water, a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID, and DO NOT OVERWORK DOUGH. Gently gather the dough into a ball. Wrap it in plastic wrap and refrigerate for 1 to 2 hours. In a large pot, combine chicken, enough water to cover, and salt and pepper to taste. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer until cooked through. Drain well, reserving liquid. Debone and shred. Heat oil in a wide pan. Saute onions until softened. Add potatoes and saute for about 1 minute. Add carrots and continue to sauté for 1 minute. Add chicken (about 3 cups cooked, shredded) and stir to combine. Add water and all-purpose cream. Add green peas. Season with salt and pepper to taste. Cover and simmer until vegetables are tender and liquid is reduced. In a bowl, combine ¼ cup and 1 teaspoon cornstarch. Stir until smooth, then add to chicken mixture, stirring well to prevent lumps. Continue to simmer until thickened, and the mixture is moist but not overly wet. Allow to cool completely. Assembly Divide the pie crust into 12 balls. Place each ball between two sheets of parchment paper and gently flatten each ball with a rolling pin to a 5-inch diameter and ¼-inch thickness. Cut into the dough using a round biscuit cutter or an inverted bowl, gently twisting to form smooth-edged circles. Trim any excess dough. Lay the dough circle on a flat work surface and spoon about a heaping tablespoon of filling in the middle. Fold the bottom of the dough over the filling and press the edges firmly with your fingers. Using the tines of a fork, press on the sides of the dough to seal firmly. Repeat with the remaining dough and filling. In a bowl, whisk together eggs, milk, and salt. Arrange the prepared six empanadas in a single layer on a lightly greased baking sheet, brushing the tops with egg wash. Bake in a 375°F oven for 25 to 30 minutes, or until lightly browned. Remove from the oven and let cool slightly for 1 to 2 minutes before transferring to a cooling rack. Arrange the other six empanadas (no egg wash) in a single layer on a baking sheet. Refrigerate to firm up and chill. Meanwhile, heat enough oil in a pot to cover the empanadas to 350 to 375 F. Carefully add the empanadas in batches and deep-fry until golden and the dough is cooked, stirring occasionally to ensure even browning. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE to my channel! Enjoyed the video? Please SHARE! For more delicious recipes: https://www.kawalingpinoy.com/ Follow me on Facebook: https://www.facebook.com/kawalingpinoy #chickenempanada