COPYRIGHT 2015 l ALING ODAY
Ingredients:
Dough: 1 1/2 cup Plain flour 1/2 cup Lard 1/2 tsp. salt 4 tbsp. Water Butter Dough 1/2 cup All-Purpose Flour 3 tbsp. Butter or margarine Filling: 1 cup boiled Chicken, shredded 1 Potato, sliced into strips 1/4 cup Raisins 1 small Onion, sliced 3-4 cloves Garlic, minced 1/4 cup Mixed Vegetables (optional) Salt and pepper to taste 1/2 cup mixed Vegetables (optional) 1/2 tbsbsp. Sugar (optional) Oild for sautéing Procedures: 1) For the filling, pre-heat pan with oil. Sautė garlic and onion till translucentanslucent. Add potatos and continue cooking for 2-3 minutes. Then add the shredded chicken, raisins, mixed vegetables (optional), salt and pepper to taste and sugar (optional). Contniue cooking till the potato is cooked. Remove from the heat and set aside to cool down completely. 2) For the water dough, combine the flour and salt, mix it. Add lard then mix it till the flour is crumbly. Slowly add the water and using your clean hands, mix it well to form a dough. Knead till smooth. Form into a ball then set aside. 3) For the butter dough, combine flour and butter. Again using your hands mix it well and squeeze it to make a dough. Set aside. 4) Cut the water dough and butter dough into four. Get one water dough and roll it in between your palms to make it like a ball. Do the same with the butter dough. Flatten the water dough using you fingers and place the butter dough on top then fold it in to make a ball. Continue the procedure with the rest of the doughs. 5) Lightly grease the work top and rolling pin. Place 1 ball of dough then flatten it using the rolling pin rectangulary. Fold it in 3 and then repeat the procedure 2-3 times. Then roll the flattened dough like a log and then flatten it again long ways using the rolling pin. Fold it in 3 then repeat the procedure 2-3 times. 6) From the end of the flatten dough roll it like a log then cut into 2 or 3. Continue the procedure with the rest of the doughs. 7) Get 1 piece of the prepared dough facing up (with the spiral) flatten it with a small rolling pin. Then scoop the filling and place it on top then fold to meet both ends. Secure using a fork by pressing it down to seal it. Cut excess dough. Set aside. Continue the procedure till all the dough is done. 8) Next step in a sauce pan, deep fry the empanada on a low-medium heat until golden brown. Drain the excess oil by placing the empanada in a strainer. Ready to serve, enjoy! ** This recipe can make 8-12 small empanada. The kaliskis can be achieve with good spiral in the dough.
Empanada de Kaliskis
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Empanada de Kaliskis
Dough: 1 1/2 cup Plain flour 1/2 cup Lard 1/2 tsp. salt 4 tbsp. Water Butter Dough 1/2 cup All-Purpose Flour 3 tbsp. Butter or margarine Filling: 1 cup boiled Chicken, shredded 1 Potato, sliced into strips 1/4 cup Raisins 1 small Onion, sliced 3-4 cloves Garlic, minced 1/4 cup Mixed Vegetables (optional) Salt and pepper to taste 1/2 cup mixed Vegetables (optional) 1/2 tbsbsp. Sugar (optional) Oild for sautéing Procedures: 1) For the filling, pre-heat pan with oil. Sautė garlic and onion till translucentanslucent. Add potatos and continue cooking for 2-3 minutes. Then add the shredded chicken, raisins, mixed vegetables (optional), salt and pepper to taste and sugar (optional). Contniue cooking till the potato is cooked. Remove from the heat and set aside to cool down completely. 2) For the water dough, combine the flour and salt, mix it. Add lard then mix it till the flour is crumbly. Slowly add the water and using your clean hands, mix it well to form a dough. Knead till smooth. Form into a ball then set aside. 3) For the butter dough, combine flour and butter. Again using your hands mix it well and squeeze it to make a dough. Set aside. 4) Cut the water dough and butter dough into four. Get one water dough and roll it in between your palms to make it like a ball. Do the same with the butter dough. Flatten the water dough using you fingers and place the butter dough on top then fold it in to make a ball. Continue the procedure with the rest of the doughs. 5) Lightly grease the work top and rolling pin. Place 1 ball of dough then flatten it using the rolling pin rectangulary. Fold it in 3 and then repeat the procedure 2-3 times. Then roll the flattened dough like a log and then flatten it again long ways using the rolling pin. Fold it in 3 then repeat the procedure 2-3 times. 6) From the end of the flatten dough roll it like a log then cut into 2 or 3. Continue the procedure with the rest of the doughs. 7) Get 1 piece of the prepared dough facing up (with the spiral) flatten it with a small rolling pin. Then scoop the filling and place it on top then fold to meet both ends. Secure using a fork by pressing it down to seal it. Cut excess dough. Set aside. Continue the procedure till all the dough is done. 8) Next step in a sauce pan, deep fry the empanada on a low-medium heat until golden brown. Drain the excess oil by placing the empanada in a strainer. Ready to serve, enjoy! ** This recipe can make 8-12 small empanada. The kaliskis can be achieve with good spiral in the dough.