Empanada doughs can be soft with bread-like

texture, or flaky and crunchy crust.

The flaky crust is made by the fat that
separates the layers of the dough when
cooked.
It's the same dough you use to make hopia.

YOUR SHOPPING LIST FOR THIS

EMPANADA FILIPINO RECIPE:

Chicken Breast
Crisco Shortening

Potatoes

Green Peas

Raisins

Chicken stock

IN THE PANTRY:

All Purpose Flour

Vegetable Oil

Sugar

Garlic

Onion

Salt and Pepper

INGREDIENTS

2 pounds Chicken Breast

2 medium Potatoes, cut in small cubes and
fried

1/2 cup Green Peas

1/2 cup Raisins

1/2 cup Chicken Stock

4 cloves Garlic, minced

1 medium Onion, chopped

Salt and Pepper

Dough

2 cups All Purpose Flour

1/2 cup Vegetable Oil

1/2 cup Water

pinch of Salt

Roll-in Fat
2 cups All Purpose Flour
3/4 cup Crisco Shortening

1/2 cup Sugar

PREPARATION TIME : 60 minutes

COOKING TIME : 60 minutes
1 Boil the chicken breast in 2-3 cups water

with 1 medium onion, then cut in cubes.

2 Saute the garlic and onion, then add the

chicken and all other ingredients. Set aside to

cool.
3 Mix all the dough ingredients together. In a

separate container, mix the roll-in fat

ingredients together.
4 Roll out the dough in 1/2 inch thick and put

the roll in fat in the center. Gather the edges to

seal in the roll-in fat. Rest for a few minutes.

5 Roll out the dough to flatten and fold in

thirds, then set aside for a few minutes.

Repeat this step twice, resting the dough after
every handling.
6 Flatten the dough and roll like a jelly roll. Cut

to divide in 18 - 20 pieces.
7 Roll out with the cut side up to 3 inch circle,

spoon the filling in and fold the dough to make

a half moon shape.
8 Crimp the edges or press the edges with the

tines of a folk to seal.

9 Deep fry in oil until golden brown, or bake in

a pre-heated oven at 375 F for 25-30

minutes.

ChickenPotPieSoup
Description: Wrap yourself in comfort with this
heartwarming and delicious soup recipe
from Carnation. All the savoury flavours of a classic
Chicken Pot Pie chicken, celery, carrots, peas in a
creamy sauce are showcased in this easy-to-make
soup. A great cold-weather lunch or dinner dish for your
family. What a fabulous way to use up leftover roast
chicken!

Prep 15 minutes
Time:
Cook 20-25 minutes
Time:
Freezing:excellent

Ingredients

Preparation

Heat oil in large

tbsp

[30mL]Crisco Canola
Oil

saucepan over high

heat. Add

onion,
chopped

vegetables, thyme,
salt and pepper.
Cook and stir until

carrots, diced

stalks celery,

soften, about 5

diced

minutes. Add

vegetables begin to

cooked chicken.
1

red pepper,

Add flour and stir to

diced

coat. Cook 1
minute, stirring

[30mL] fresh thyme

tbsp

constantly. Add
chicken stock and
stir, picking up any

1 - [375mL chopped
2

cooked

cups 500mL] chicken

2

[30mL] Robin

tbsp

Hood All
Purpose
Flour

[1L]

chicken stock

cooked bits from

bottom of pan. Bring
to a boil. Reduce to
simmer, cover and
cook about 10 - 15
minutes, or until
vegetables are soft.
Add frozen peas
and evaporated milk
and stir until heated

cups

through. Serve.
1 cup[250mL]frozen peas
1

[370mL Carnation Fa

can]

t Free
Evaporated
Skim Milk

Makes 8 cups (2L)

To make the Filipino Chicken

Empanada Crust:

Sift the flour, baking powder, salt and sugar

together in a bowl. Add in chilled and cubes
butter and lard or vegetable shortening. Using a
fork or hand pinch together until it forms a
crumb. Add ice cold water 1 tablespoon at a time
and mix well. Knead the dough for 3 minutes and
form a ball.
Let it rest for 15 minutes before using. Roll out
dough on a floured surface and cut dough into
your desired size, using empanada cutter, or a
cookie cutter or any available round cutter you
have.
Place filling in the center and fold dough over to
the opposite side. Crimp the dough with fork or
with your fingers to seal the edges and repeat
procedure until done. Place chicken empanada on
a baking tray, prick each empanada with fork and
brush with egg wash.
Bake in a preheated oven 375F, for about 30-40
minutes or until lightly brown. Time varies depend
on the size of your empanada.