Happy New Year and a Recipe for Filipino-Style Chicken Empanadas

I haven’t done much cooking in the last few weeks. It has been a mad rush to get ready for the holidays, fly home to San Diego and fly back. I made these empanadas a few weeks ago but neglected to post about them.

This is my favorite recipe for chicken empanadas. I came up with the recipe after tasting the chicken empanadas from the Filipino bakery in San Diego. I haven’t made them in a while. They are a pain to make and they do require a great deal of patience. I was feeling especially patient on this particular occasion.

Filling:
1 pound chicken breast
2 tablespoons canola oil
2 cloves garlic, minced
1 medium onion, finely diced
1 large potato, finely diced
1 carrot, shredded
½ cup golden raisins
½ cup peas
salt
pepper

Pastry:
3 cups flour
1 teaspoon salt
1 ½ cups (3 sticks) unsalted butter
ice water

Egg Wash:
1 egg
2 tablespoons water

1. Place chicken in small saucepan, cover with water and poach until cooked.
2. Combine flour, salt and butter in the bowl of a food processor and pulse several times to until the dough resembles coarse cornmeal. Transfer to a bowl and sprinkle with ice water. Stir to combine. Add just enough water to hold dough together. Form into two disks, wrap with plastic wrap and refrigerate.
3. Remove chicken from the poaching broth. Reserve broth. Finely dice the chicken breast and transfer to a bowl.
4. Heat a large sauté pan and add oil. When oil is hot, sauté garlic and onions until translucent. Add the rest of the ingredients and sauté a few more minutes. Add about a half cup of reserved poaching broth to mixture and cook until liquid is evaporated.


5. Preheat oven to 375 degrees.
6. Remove the dough from refrigerator and roll to about ¼ thick. Cut dough into circles. I have a handy empanada cutter/filler kit somewhere at my parent’s house.
7. Fill each circle with filling, fold over and press edges firmly with tines of a fork to seal.


8. Brush each empanada with egg wash and bake in preheated oven until golden.

Read More

Pan de Sal

My mom used to stop by Valerio's Bakery every couple of days to pick up freshly baked pan de sal for us. It was so cheap. I think they were 18 for $1. Why make them if they are that cheap? Well unlike San Diego, Denver does not have a huge filipino population. There is no Valerio's Bakery. I still crave these rolls from time to time and I do not like to haul food on the airplane so that I can freeze it for later. The only way for me to enjoy fresh pan de sal is to make it myself. These rolls are little mounds of heaven.

I came across this recipe http://pinoyamericanrecipes.blogspot.com/2008/10/pandesal-philippine-dinner-rolls.html and tried it a few weeks ago. It is a bread machine recipe so I adapted it for my Kitchenaid. I also tweaked it a little to get a flavor closer to Valerio's. The flavor of the original recipe was good but it wasn't as sweet as I remembered. I'm just used to what I grew up on. The tweaked recipe is nearly identical in taste to Valerio's. The recipe is actually really easy compared to a lot of other bread recipes. It doesn't require a pre-ferment, a ferment, a starter, a second rise, or even a first rise. You simply mix the dough, let it rest a few minutes, shape, let rise, bake and enjoy. The results are amazing.

1/2 stick butter, cut into small pieces
2 1/2 cups whole milk (I don't usually have whole milk in the house. I used 2 cups skim and 1/2 cup of half and half)
1 extra large egg
1/2 cup baker's sugar
5 to 6 1/2 cups bread flour (the original recipe calls for 5 cups of flour but after some feedback, I'm listing a range)
1 tablespoon instant yeast
2 teaspoons dough enhancer
1 tablespoon vital wheat gluten
1 1/2 teaspoons sea salt

To dust:
Plain bread crumbs

1. In a large measuring cup, combine butter and 1 cup milk and microwave about 1 minute. Make sure butter is all melted. Add the rest of the milk and egg. Beat everything together. Check the temp of the liquid. Make sure it is under 100 degrees.
2. In the bowl of stand mixer, combine the rest of the ingredients (start with about 4 1/2 cups of flour) and mix together. Add milk mixture and stir with a wooden spoon until combined. You may need to ditch the wooden spoon and continue mixing with your hand.
3. Using the dough hook, knead for about 8 minutes. I usually have to knead for about 4 minutes. Let the mixer cool a few minutes and then finish kneading. While kneading, add the reserved half cup of flour a tablepoon at a time until the dough clears the sides of the bowl. You want a dough that is wet enough but not too wet.
4. Rest the dough about 15 minutes.
5. Divide the dough into two pieces and flatten into a rectangle about a half in thick and 18 to 24 inches wide. Roll the dough like making cinnamon rolls, starting from the edge closer to you. You want to roll it very tight. Seal the seams and ends, using your thumb and index finger. I like to squeeze the dough towards the middle and stretch it back out to get a more uniform roll. Cut into 1 1/2 to 2 inch pieces.

The oil and spices in the background were for the tomato sauce I was simultaneously making for the lasagna.

6. To shape: Take a piece of of dough, flatten between the palms of yours hands. You want to flatten the cut ends. How do I describe it? The two cut sides should touch each palm. You want a flat retangle. Roll each piece in plain bread crumbs and place on a silicone lined baking sheet about an inch apart. It is okay if they touch.

Flip the dough so that it is sitting on one of the cut ends. Pick it up and place on your left palm, take your right palm and flatten.

Roll in plain bread crumbs.

7. Cover with plastic wrap and let rise in a warm draft free place about an hour.
8. Bake in 350 degree preheated oven about 20 minutes or until slightly golden.

First batch:

Both batches:

***Edit***
I make this recipe often. Below are pictures from a batch I made on February 20, 2010.

Read More