Chicken Empanada

It's been a while that I haven't cooked empanada. My hubby likes it so I decided to make some yesterday. I just cooked 8 pieces yesterday and I put the remaining dough and filling (I used chicken) in the refrigerator. Then this afternoon I cooked all of it, 11 pieces. After I cooked hubby came in the kitchen and grabbed a piece. It was still hot, fresh from the oven. I prefer baked empanada than fried. My hubby loves it and he said he can eat it all. He said they are so good. Oh my, I told him to leave some for me because I was going to take a shower. I told him I will eat after I showered. He told me to hurry up before he can eat them all. I know he was just teasing me. He just ate three pieces then we went to church for the mid-week service. After we got home from church, we ate our supper and of course we also ate the empanada. It was all gone in a matter of minutes. Here's the recipe.

Chicken Empanada

Ingredients:

Dough:
2 cups flour
1/2 cup shortening
1/4 cup sugar
1/4 tsp baking powder
1 tsp salt
1 egg
ice water (enough to make a ball)

Filling:
1 chicken breast, boiled and himayin
2 medium potatoes, diced
1 carrot, diced
1 onion, diced
2 cloves garlic
canola oil
salt
pepper

Instructions:

Mix the ingredients for the dough. Knead it well using a rolling pin. If the dough is already okay and doesn't stick to your hands no more, cut it into pieces according to your desired size. For the filling, sautee the garlic, onion, chicken then add the rest of the ingredients. Put salt and pepper according to taste. If it's already cooked, let it cool first. Then form a ball of the dough that you cut into pieces and roll it with the rolling pin to flatten. Then put the filling about 1heaping tablespoon. Then wrap it. Use a fork to seal the edges. Beat 1 egg and just use the yolk. Apply it to the empanada using a brush before baking. Bake it for 20 minutes at 375 degrees.