This Indonesian baked chicken pastel is similar with Empanada, I'm sure it's called different in any other country,but its basically are made by folding dough around stuffing, which usually consists of a variety of meat,vegetables,cheese or fruits among others.
Ingredients
- 1 package large size goya product/ discos
- 1 egg wash
- oil spray
Filling ingredients :
- 2 carrot /dice
- 2 cook chicken breast /dice I use leftover rotisserie chicken breast
- 1 cup green peas
- 1 yellow onion chopped
- 2 clove garlic chopped
- bunch of green onion
- 2 cooked boiled potato / dice
- 1/4 cup flour
- 1 cup milk
- 2 cube chicken bouillon
- 1/2 tsp celery salt
- 1 tsp fresh grated nutmeg
- 1 tsp ginger powder
- 1 tsp black pepper
- 2 tbsp butter
Preparations:
Thaw frozen empenda skin
boil potato or fry diced potato in skillet until soft,set aside
heat butter on medium high,saute garlic and onion until brown
add chicken, carrot,green peas,and green onion,cook until softened
seasoning with chicken bouillon,celery salt and nutmeg
add milk and diced potato and flour
simmer and stir until all ingredients combine and thicker
set aside,
fill the thawed empenada skin with chicken mixture about 2 tablespoon chicken mixture and follow direction on the package to fold the pastry skin.
preheat oven on 400 F
spray baking pan with oil
brush empenada with egg wash and spray with oil on top
bake for about 12-15 minutes or until golden brown
Ingredients
- 1 package large size goya product/ discos
- 1 egg wash
- oil spray
Filling ingredients :
- 2 carrot /dice
- 2 cook chicken breast /dice I use leftover rotisserie chicken breast
- 1 cup green peas
- 1 yellow onion chopped
- 2 clove garlic chopped
- bunch of green onion
- 2 cooked boiled potato / dice
- 1/4 cup flour
- 1 cup milk
- 2 cube chicken bouillon
- 1/2 tsp celery salt
- 1 tsp fresh grated nutmeg
- 1 tsp ginger powder
- 1 tsp black pepper
- 2 tbsp butter
Preparations:
Thaw frozen empenda skin
boil potato or fry diced potato in skillet until soft,set aside
heat butter on medium high,saute garlic and onion until brown
add chicken, carrot,green peas,and green onion,cook until softened
seasoning with chicken bouillon,celery salt and nutmeg
add milk and diced potato and flour
simmer and stir until all ingredients combine and thicker
set aside,
fill the thawed empenada skin with chicken mixture about 2 tablespoon chicken mixture and follow direction on the package to fold the pastry skin.
preheat oven on 400 F
spray baking pan with oil
brush empenada with egg wash and spray with oil on top
bake for about 12-15 minutes or until golden brown
Your empanada or pastel look scrumptious!
ReplyDeletegoya? Is it pastry sheets. These beautiful pastels reminds me of our local karipap or curry puffs.
ReplyDeleteNice, the cripsy outer with the filling inside.
look so yummy!perfect as a tea time snack!
ReplyDeleteI would eat that entire try... I love these kinds of dishes... well done. :)
ReplyDelete