Can’t Stop Eating This Layered Chicken Empanada So Crunchy And Tasty❗❗❗
How to make the crunchiest and tastiest Layered Chicken Empanada.
Here’s what you’ll need:
CHICKEN FILLING:
2 tbsp oil
2 tbsp onion (minced)
2 tbsp garlic (minced)
400 grams chicken breast, cut into small cubes
1 tsp 5 spice powder
1 tsp salt
1 tsp white pepper powder
1 tsp turmeric powder
1 tsp garlic powder
1 tsp paprika
3 tbsp soy sauce
1 cup diced potato
1 small bell pepper(cubed)
1 cup water (250ml)
DOUGH 1:
2 and 1/2 cup all purpose flour (312g)
1 tbsp sugar (15g)
1/2 tsp salt (3g)
1/3 cup oil (80ml)
2/3 cups cold water (160ml)
DOUGH 2:
1 cup all purpose flour (125g)
1/3 cup softened butter (70g)
1 liter sunflower or canola oil for frying
▪You can bake this at 350°F/180°C for 12 to 15 minutes or until light brown depending on your oven’s specification.
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Recipe Video:
