Empanada Filipino Recipe

Chicken Empanada
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.

Siopao Asado Recipe

Ingredients:
For the siopao dough:

2 tsp dry active yeast

4 cups flour
3 Tbsp shortening
3/4 cup sugar
1-1/4 cups warm water
1/4 tsp salt
For the pork asado filling:
1 kilo pork, slice into small pieces
3 Tbsp cooking oil
1/2 head garlic, minced
1 medium size onion, minced
2 Tbsp cornstarch (dilute in 1/4 cup water)
1/4 cup soy sauce
1/4 cup sugar
2 Tbsp oyster sauce
1 Tbsp Hoisin sauce (optional)
How to make Siopao Asado:

Prepare the asado filling first. In a skillet, heat oil and saute garlic and onion.
After the onions become transparent, add the sliced pork and stir fry until the pork becomes
light brown.
Then add in the soy sauce, oyster sauce, hoisin sauce and sugar then stir cook then
simmer for at least 45 minutes.
Add in the diluted cornstarch and stir cook until the sauce becomes thick. Set aside.
To make the dough, soften yeast and 1 tablespoon sugar in lukewarm water. Set aside for
from 10 to 15 minutes.
Mix together sugar, salt, and oil in a bowl. Add softened yeast. Add half of the flour and mix
well.
Add remaining flour and continue mixing till well blended; knead on floured board until
smooth.
Shape the dough into a ball and place in a greased bowl. Grease surface of dough.
Cover with wet cloth and let rise for from 30 to 40 minutes in a warm place.
Punch down dough, divide it into desired sizes, form into balls and let them rise again for
30 minutes.
Flatten dough pieces with a rolling pin. Use spoon on prepared asado filling into the center.
Wrap the filling (similar to wrapping a siomai filling with wanton wrapper) and seal the
dough by twisting the top and shape into small balls.
Place a piece of clean wax paper at the bottom of the balls to prevent them from sticking to
the steamer.

Let the balls rise for from 1 to 1-1/2 hours or until double in bulk.
Steam for from 10 to 15 minutes or until cooked.