Filipino-Style Chicken Turnover (Chicken Giniling Empanada)
I was planning to cook chicken empanada for breakfast. But since I had some frozen puff pastry, I opted not to knead my own dough. This will be the best time also not to have a fried empanada, and the label of the frozen puff pastry also indicated that it’s low fat. I will bake it instead. The filling is cooked in a typical Filipino style using ground chicken, potatoes, carrots, raisins and tomato sauce. It’s not that savoury, but more like of the usual sweet-style filling.
Dough: Frozen Low Fat Puff Pastry Squares
1/4 kg ground chicken
1 medium potatoes, diced
1 medium carrots, diced
1 small onion finely chopped
2 cloves garlic, minced
1/2 cup raisins
1 cup tomato catsup
1/2 cup water
salt, sugar and pepper to taste
1 egg beaten
1. Preheat the oven to 200 degrees Celsius while cooking the filling.
2. Heat olive oil and sauté garlic and onions.
3. Add the ground chicken and allow to cook for 2-3 minutes.
4. Add potatoes and carrots. Immediately add water and tomato catsup. Let simmer for 5 minutes.
5. Add the raisins and reduce the heat to very low fire.
6. Season with salt, sugar and pepper and continue to simmer for additional 2-3 minutes.
7. Add water when necessary to let the chicken and potatoes/carrots cook under very low fire.
8. Reduce until all the water absorbed.
9. Allow to cool. Take out the puff pastry squares from the freezer – allow to thaw.
10. This will be immediate, start filling the puff pastry square when are manageable or pliable.
11. Add the filling at the center and seal the sides with beaten eggs by folding diagonally making a triangle. Repeat with the rest of the pastry squares.
12. Brush the top of each pastry with egg wash before putting inside the oven.
13. Bake for 10-15 minutes or until golden brown.