Chicken Recipe: Chicken Empanada

Ingredients:

3	cloves	garlic, crushed
1	pc	medium onion, chopped
1/4	kg	chicken breast, deboned and diced
1	pc	large potato, cut into small cubes
2	tbsp	raisins diced
1	pc	medium red bell pepper, diced
1	pouch	(115 g) DEL MONTE Classic Italian Style Pizza Sauce
CRUST
3/4	cup	evaporated milk
1	tsp	calamansi juice
1/2	cup	margarine, softened
1	pc	egg, separated
2-1/2	cups	all-purpose flour

Procedure:

1 CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamansi juice. Let stand for 5 minutes or until milk is curdled. Cream margarine and egg yolk until light and fluffy (5 minutes). Add milk mixture gradually while beating continuously until well-blended. Add 2 cups flour and mix well until mixture holds together. Shape into a ball. Wrap in wax paper and refrigerate for 1 hour. 2 KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each inro round pieces 3” in diameter. Put 2 tsp of filling. Fold and seal edges. Refrigerate for 10 minutes. Deep-fry until golden brown. Drain on paper towels. 3 FILLING: SAUTÉ garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine salt (or ½ tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes or until dry. Add raisins, bell peppers and DEL MONTE Pizza Sauce. Simmer for 2 minutes. Set aside.

Makes 24 pieces Good source of Vitamin B1 – prevents beriberi.