Call it meat pie; call it a turnover, but no one can deny the tasty Latin dish called empanada. One tasty recipe is the Chicken Empanda that is very popular also in the Philippines due to the Spanish influence. Follow these steps and enjoy this lovely treat.

Crust

You need to mix 2 1/2 cups of flour, 2 tbsp sugar, half and half of baking powder and salt. Next, you need to cut in 1/2 cup of butter and mix it with the driy ingredients until you reach a coarse, crumbly consistency. Take 6 to 7 tbsp of ice water and slowly pour it into the mixture. Mix the dough until it is soft and a lot smoother. Mold the dough in your hands in the shape of a ball and then with the remaining flour, lightly dust wax paper and cover it. Place it in the refrigerator and chill it for 30 minutes.

Filling

Get your pan and heat it up place 1 tbsp of oil and 1tbsp of butter. Mince 4 cloves of garlic and 1 medium sized onion and then place them in the heated oil and butter mixture. Saute it for 1 minute. The chicken breast or thighs (1Lb) will then be placed on the heated pan for stir frying. Cook the chicken until it is lightly golden brown in color. Once finished, add 1 cup of thawed peas and 1/2 cup of raisins. From here, you can season it with salt and pepper to taste. Afterwards, let the mixture drip off the excess oils and liquids and on a container, let it cool.

Constructing the empanada

Preheat your oven at 200 degrees Celsius. At that moment, remove the dough from the refrigerator. Roll the dough using a rolling pin with a light dusting of flour. Roll it out until it is 1/8 of an inch thick. Not too thin as it will easily break. Cut them to circles, 4 inches in diameter and set them aside on a baking sheet. Get your filling and spread at 2 tbsp of the mixture and place them on the pastry. Fold them so the edges will meet, creating a hald moon shape. Use a fork to seal the ends and to create a decorative indentation. Beat egg and water and lightly brush the surface of the pastry. Add 3 slits on the puffy sides of the empanada to let the steam to get out. Bake it for 20 minutes or till the surface is golden brown and then let it cool a bit before serving.