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Three‑step empanadilla for your weekend binge‑watching 

Author

Cover art Erka Capili Inciong

The author is the Grand Winner of Jolly University 4. For more on this competition, read this.

Chicken and Mushroom Empanadilla

INGREDIENTS

½ cup   butter
2 tbsp   garlic, minced
4 tbsp   medium onion, sliced
2 tbsp   red bell pepper, sliced
½ cup   chicken, boiled and shredded
½ cup   Jolly Whole Mushrooms, sliced
½ cup   Jolly Straw Mushrooms, sliced
½ cup   Jolly Premium Shiitake Mushrooms, sliced
1 tbsp   all purpose flour
½ cup   Jolly Cow Fresh Milk
½ cup   chicken stock
2 tbsp   soy sauce
½ cup   Jolly Green Peas
½ cup   Jolly Whole Kernel Corn
              salt and pepper to taste
              pastry dough (puff pastry)

PROCEDURE

  1. Melt butter in pan and saute garlic, onions and bell pepper. Add chicken, saute for 2 minutes. Add mushrooms, saute for another 3 minutes. Add flour and mix well. Add milk and stock, stir until mixture starts to thicken. Add cheese and season with salt and pepper. Add peas and corn. Set aside.

  2. In a saucepan, heat oil for deep frying.

  3. Roll pastry dough and cut into desired shapes, large enough to contain filling. Fill each pastry with 1‑2 tbsp of mushroom mixture. Fold and crimp or seal edges with fork. Deep fry in hot oil.