CHICKEN EMPANADA

Ingredients

• 500 g Chicken Breast (boiled in salted water then shredded)
• 1 medium Onion (diced)
• 2 medium Potato (peeled and diced; soak in water to prevent darkening)
• 1 medium Carrot (diced)
• 1 small Bell Pepper (diced; any color)
• g Mushrooms (sliced)
• 1 tsp Fresh Thyme (chopped)
• 300 g All-Purpose Flour (for dough)
• 2 tbsp All-Purpose Flour (binder for filling)
• 100 ml Heavy Cream (adds richness to filling)
• 2 tbsp White Wine (optional, adds depth)
• 1 tsp White Sugar (for filling balance)
• 1/2 tsp Black Pepper (ground)
• 1 tsp Salt (adjust to taste)
• 100 g Grated Cheese (any melting cheese (cheddar, mozzarella, etc.))
• 200 ml Andok's Coconut Oil (for sautéing and deep‑frying; 100% pure)
• 1 tbsp Butter (unsalted, cut into pieces)
• 1 piece Egg Yolk (binder for dough)
• 200 ml Ice Water (very cold; keep ice cubes in water)
• 1 piece Egg (for egg wash; beaten)
• 1 tbsp Milk (mixed with egg for wash)

Instructions

1. Boil the Chicken

   Place the chicken breast in a pot of water with a pinch of salt. Bring to a boil, then simmer for 10‑15 minutes until fully cooked.

   Time: PT15M

   Temperature: 212°F

2. Shred the Chicken

   Remove the chicken, let it cool slightly, then pull apart with two forks into fine flakes.

   Time: PT5M

3. Prepare the Vegetables

   Dice the onion, potatoes, carrots, bell pepper, and slice the mushrooms. Soak the diced potatoes in water to prevent browning.

   Time: PT10M

4. Sauté Aromatics

   Heat 2 tbsp Andok's coconut oil and 1 tbsp butter in the wok over medium heat. Add onion and sauté until translucent, then add potatoes, carrots, bell pepper, and mushrooms. Season with a pinch of salt and cook for about 5‑7 minutes until vegetables start to soften.

   Time: PT10M

   Temperature: 350°F

5. Add Herbs and Thicken

   Stir in chopped thyme, 2 tbsp flour, 100 ml heavy cream, 2 tbsp white wine, 1 tsp white sugar, salt and black pepper. Cook, stirring constantly, for 5 minutes until the mixture thickens and the flour is cooked through.

   Time: PT5M

   Temperature: 350°F

6. Finish the Filling

   Turn off the heat. Add the grated cheese and shredded chicken, stirring until the cheese melts and everything is well combined. Let the filling cool to room temperature.

   Time: PT10M

7. Make the Dough

   In a mixing bowl combine 300 g all‑purpose flour, 1 tsp sugar, 1 tsp salt, 1 egg yolk, and 2 tbsp Andok's coconut oil. Gradually add 200 ml ice‑cold water while mixing until a smooth, pliable dough forms.

   Time: PT10M

8. Rest the Dough

   Cover the dough with plastic wrap (or a damp cheesecloth) and let it rest for 3 minutes.

   Time: PT3M

9. Portion and Roll

   Divide the dough into 8‑10 equal pieces (about 90‑100 g each). On a lightly floured surface, roll each piece into a 4‑5 inch circle, keeping the thickness even.

   Time: PT10M

10. Assemble Empanadas

    Place 2 generous scoops of the cooled filling in the center of each dough circle. Brush the edges with an egg wash (1 beaten egg mixed with 1 tbsp milk). Fold the dough over to form a half‑moon, press edges together, then crimp with a fork. Poke a small hole near the tip to allow steam to escape.

    Time: PT10M

11. Heat Oil for Frying

    In a deep‑frying pot, heat the remaining Andok's coconut oil to 350°F (180°C). Use a thermometer to check temperature.

    Time: PT5M

    Temperature: 350°F

12. Deep Fry Empanadas

    Carefully lower a few empanadas into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and crisp. Remove with tongs and drain on paper towels.

    Time: PT10M

    Temperature: 350°F

13. Serve

    Allow empanadas to cool slightly, then serve with Andok's Spicy Suka or your favorite dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

575

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g