Empanada with potatoes and chicken

Submitted by enr on 21 Oct 2009
# For the dough:
200 g flour
80 g margarine
1/4 tsp salt
# For the filling:
1 chicken leg
3 potatoes
1 carrot
1 onion
3 -4 parsley
50 g margarine
2 tbsp tomato paste
1/2 tsp basil
1 egg
butter for greasing the pan
flour for dusting
In a bowl put the sifted flour to the dough, add margarine and with a fork crease until coarse crumbs. The salt is dissolved in a glass of water and 5-6 tbsp gradually pouring in the flour. The whole was stirred until the ingredients are mixed. The aim is to obtain a stiff dough, which was allowed to rest covered in the refrigerator for 30 minutes. Careful not to get mixed up. Leg boil in salted water along with the washed and unpeeled potatoes. Then cleans the skin and bones and cut into very small pieces and peel potatoes. The filling is prepared in a bowl grate the onion and carrot and potatoes cut naedreli. To put meat, salt, margarine, parsley, basil, tomato paste and nice mix. Roll out the dough into a thin crust and, if you have a special form of empanada with a round cookie cutter or ring cut circles with a diameter of 10-12 cm. In the middle is placed in 1 tsp of the filling, and the edges of each circle are coated with the water and are glued by pressing with a fork, to give an attractive pattern. Empanada put in greased and floured pan, coated with beaten egg and bake for 15-20 minutes at 220 C.
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21 Oct 2009