Mother's day is coming. So this is my gift to
all of you, okay? The recipe you've been
requesting for long. This is Chicken Empanada. If you want to make it tuna or beef, tofu,
or any filling you want to put, push it! This is very easy to make. You don't need any
special equipment. Even you don't have an oven,
you would still be able to do this. You would still be able to
cook this amazing Empanada. So let's start. This recipe is very very easy. I have here...this is just
chicken breast, okay? That I just boiled with
in salted water. Just water with
a bit of salt only. You just boil the chicken breast
for just around 10-15 minutes. When it cools, make
it into flakes like this. If you want to use tuna, it can also
be, the canned ones, just drain it. You can also
use pork meat. You boil it and then
you flake it also. It just really depends on you. It can also be tofu,
you just chop it. Any type of meat that will
make you happy, use that. Next, so we are going to saute,
so I'm heating up this pan here already. And I'm going to put some oil,
I'm using Andok's cooking oil. This is so amazing,
it's 100% pure coconut oil. Very good for cooking,
has a very neutral taste & aroma. And of course, healthy for you,
so that's what we like. Those that are
healthy for us. So you just put some oil. And to make it extra flavorful,
I will mix it with a bit of butter. Just oil and butter. Okay, and then
I'm going to put onions. The filling of the Empanada
really varies on the person making it. We all have our own feelings. The fillings of the Empanada and
our feelings varies on the person and it's very important that
we are going to respect it. There it is, right? So for example, you have other
way of making filling of Empanada, I respect you
and I still love you. So you follow the way that
is going to make you happy. So for me, this is the
way of how I cook it. And then I'm going to put next, my potatoes
because this one takes time to soften more. What I'm doing is almost x3 of the
recipe that I am gonna post, okay? You might being able to say:
"It seems like he's cooking a lot." For us to not waste
the gasoline, right? So there,
just put it like that. I soaked it into water so the
potatoes is not gonna darken. So let's cook this for around 5
minutes until our potatoes soften. And then I'm also going to put my carrots
but of course, let's season it with some salt. So that the flavor of what
we're cooking is in layers. I'll put the carrots
and let's soften that. Other people like my mom, they don't like
the filling of their Empanada to contain potatoes. Because she feels like there's extender,
that it is cheated upon into. But it actually varies on the person,
just like me, I like it balance. I put vegetables,
I put some potatoes, but at the same time,
I'm also putting a lot of protein. It's just really on you. It depends on the budget and how
much you're gonna sell your product. Of course, we want it to be delicious, right?
But we also don't want to get bankrupt. Me, I like putting potatoes because I feel like
Empanada is not complete without potatoes. You can also put
green peas if you want. I will cover this for a bit
for it to soften quickly. So we don't need to mind
other people's fillings, right? When I went to Mexico,
many years ago. Their fillings of Empanada is only cheese
yet I'm still happy about it, it's still delicious. What's important is not the
amount or variation of the fillings, what's important is the truthfulness,
that's the most important. So there it is,
it's almost tender. When it's almost tender,
you just put the other ingredients. I have here bell peppers. "Bell peppers are expensive",
then you don't put some. There's no problem with
that though, right? And I have
here mushrooms. Do you know what's my problem?
So there's actually a problem. It seems my wok
is just so small. And I'm going to put thyme,
this is the thyme, the herb. This is what's gonna
give it the grandiose flavor. It will change everything. That's really true though. When he/she gives you time,
it changes everything. So right now, I will put thyme
here into my Empanada. So that when he or she
is gonna bite that, right? He/She will give you
more quality time. So you put that. So if you don't like that though,
you can minimize that, you can put none. And then I'm going to put flour,
the flour is just the binder. Just for your Empanada's
filling to not become watery. And then into this,
we're going to put cream. We put this first because it's very
important that your filling is cool already before you are going to
put it inside your dough. Actually, you can prepare this ahead
of time even though 1 day in advance. You just put it in
the refrigerator. You can notice that the chicken and
the cheese, I will put it at the last part. So that it can help to
cool down our filling. It tastes grandiose. It tastes grandiose,
you can even put wine on this. You can put white wines
especially if you're using tuna. For some people, they may
think that chicken is just stench. To some people, right?
You can put that white wine. Just a bit only. I will put a bit of white wine,
just a splash. It's a bit tasteless,
a little bit of salt. This is just white sugar. If you want your
filling a little bit sweet. Black pepper. You will let this boil
for the flour to activate. Actually, even not for empanada,
you can actually have this as a viand. It's like Chicken Ala King. It's super delicious. My spatula is heat proof
so don't worry. You might say that I'm
soaking my spatula. This is heat proof. I am fond of long-lasting things. I want long-lasting things
so even in this spatula. Let's put some sugar,
just to balance. I'm just easy with salt
because I'm going to put cheese. So there it is,
it has thicken already. As you can see,
and it has boiled as well. So what I'm going to do now is
I'm going to turn off the flame and I'm going to put my grated cheese,
so any kind of cheese that you like to put, right? You know me, I don't have
rules that you need to follow. If what's available,
you pour it there. Okay, the cheese, the flame
has been turned off, okay? And then I'm going to
put also the chicken. I know that your eyebrows are raising
and you're saying that my wok is small. Well, it's on you already
as long as I'm enjoying here. I just let it fit also because
if your eyebrows are raising, the one that will wash this will
have their eyebrows raised too. Right? So here it is. I'm slowly moving this so that
I can recycle the wok that I've used. You might say that: "You are a chef yet you don't know how
to estimate the amount of what you'll cook". Well, that's life, there are certain
things that we can't measure. That's why you
just pour it. That's just how it is,
what is your say? It also fit though, right? Do not lose hope. Sometimes, on one look,
it seems like you can't do it, but yet once you dive in,
you realize that it can be. You will only know if you
pour it so why don't you try. So just like this
filling of Empanada. Are you gonna thought that
even you raise your eyebrows on me, even me on the start,
I thought that it can't be yet it can really
be so go! So there! That is really its consistency
because you want it really thick. You want it really thick, right? To some people, they
don't like the creamy feeling, for example you want the tomato,
you can even put tomato sauce or it can also be half each,
half cream and half tomato sauce. So there it is, right?
Let us taste it. Divine! Although I'm not going to lie,
it's a bit tasteless so let's put some salt. And then what I'm going to do next
is I will transfer it here in my sheet pan. So that it will cool quickly and
then next, let's do the dough. So now, let's
make the dough. Very easy and just like the filling,
you can prepare this ahead of time. Wrap it in a clean plastic wrap
and then store it inside the fridge. You just get it out when
you are ready using it. So what are the ingredients? You just need all-purpose
flour, into the bowl. And then we're
putting white sugar. The sugar will really not
make the dough sweet, it will just make
the dough tasty. And also, another
contribution of putting sugar into your dough is it helps with
the nice browning, right? Because sugar, when
it's heated as you fry it, it caramelizes so that's why your
dough get to have a nice color. And then salt,
to give it the nice flavor and also, to help
relax the dough. I'm putting egg yolk,
1 pc. of egg yolk as a binder. So that your dough
would not break easily. And then of course, I'm putting cooking oil,
I'm using Andok's 100% Coconut Oil. And I have ice water here,
but before I put the ice water, I am going to
mix it like this first. I'm not using a mixer, okay? Because I want to show you that the
Empanada dough is really very easy to make. As mentioned, you don't
need any special equipment. And then you're going to put
approximately 200 g of ice cold water. So how simple is that? You just get water,
you put ice on it. So you just pour it. Don't shock it, you want to
achieve a pliable dough consistency. You are just mixing, okay? You are mixing, mixing
is different from kneading. When you say mixing, you just
combine all the ingredients together whereas kneading, the
ingredients are already together and you're still putting pressure
for the dough to develop. Those two are really
different from each other. For Empanda dough or
pie dough, you just mix. Okay, you just mix it until it
becomes a smooth & pliable dough. So there,
a bit more water. If you're still having a hard time,
you still put additional water. If your water is just too much,
you just put more flour for it to be sticky. I will transfer it here in
the table so you can see it. Okay, so this is what I mean
by the pliable dough. Smooth and pliable dough. If we are making bread, what you're
going to do is you'll still knead that but since we are doing
pie dough Empanada, you stop here already
because you want it flaky, right? Crunchy and flaky. So you want to achieve something
like this and then I get my clean wrap. I will just clean wrap it, I will just
rest it for just around 3 minutes. If you don't have clean wrap,
just cover it with cheesecloth. I have one here that I did a while ago,
it's been resting for about 10 minutes already. So here, so what I'm doing now is
I'm dividing the dough into pieces. Around 90 to 100 grams,
you just divide it like that. See? And to prevent it from drying,
I have here a kitchen cloth that is a bit wet. Just for your
dough to not get dry. Because if the dough dries,
the tendency is it will crack, right? It will crack during your
forming the Empanada. So the dough is ready
and the filling is ready. It has cooled for a bit already,
not that too much cool though. Not that frozen too, right? Just average
that it's not hot. Now, I'm ready to
prepare the Empanadas. So you just get your dough and then you just
smoothen it a bit like this and then you just roll it. When you are rolling,
you just want to be relax. Don't get angry to
the dough that much. That's why it's really true that if
you're in a bad mood, do not bake. Stay away from the kitchen first. And stay away from him or her. Distance is the key when
the situation is a bit hot. So you just roll it like this. That is as size as small
plate or of salad plate. Actually, there's no specific
rule with the size, okay? It really depends on how
much filling you are gonna put or how much you are
selling your Empanada. So now, here, see? Let's get some fillings,
about 2 scoops. I will put about
two big scoops. And this is just egg wash. When you say egg wash,
this is just milk with a bit of eggs or eggs, it's reverse,
eggs with a bit of milk. This is just to help seal the dough,
and then you just seal it like that. See? You seal it properly to ensure it
won't open when you're folding it. Not that too much of egg
wash too since if there's just too much, there's a
chance it might be too sticky. And then you just need to fold it
like that, you just fold it like that. This is just the traditional
way of sealing the Empanada. After, you will really pull it and
then fold, pull and then fold, pull and fold, pull and fold, pull and fold,
pull and fold, pull and fold, pull and fold. Until you reach to the tip
and when you reach the tip, you will just
tuck it, see? It doesn't have to be perfect. Of course, I will say that since
what I made is not perfect. It doesn't have to
be perfect, okay? And then the important
part is you prick it with fork. Just for the steam to be released,
let's check if my oil is ready. Because if you steam
will not be released, what's going to happen is there's a
chance that the Empanda might blow. So this one,
let's fry it. Of course, for my deep frying,
I'm using Andok's Cooking Oil. Okay, you want to deep fry it
until it's nice and golden brown. Since it's our
first use of the oil. Our second use of oil actually
gives a nicer color to the Empanada. So it's now golden brown,
just remove it and just put it there. That is really giant Empanadas since
I don't want to be thrifted with filling. It's nice that the proportion of the
filling to the dough is just perfect because it's not also nice if the
dough is thick yet there's really no filling. So there. So we've cooked
Empanada already and I'm very excited to show
you how flaky the crust is. And if you can see,
let's show the oil. You will see that
our oil is clean, right? Which means the Empanada didn't open
because we made our dough nicely and the technique of how we close it is
also nice and they are nicely golden brown. Of course, we've used Andok's
Cooking Oil, 100% pure coconut oil and the Empanda, we'll dip it
with Andok's Special Suka. This is spicy, okay? To balance the creaminess of the chicken
and with the vinegar as a dipping sauce. This Andok's Cooking
Oil and Spicy Suka are available in all
Andok Outlets nationwide. So let's taste it already. I'll get a knife,
so look, okay? You can see how
flaky the dough. See? It's very flaky, you see
the layers on the outside. So, and then you can dip it in the Suka and I also
have here hot sauce but I'll taste it first on its own. Divine! Look how flaky. And now, let's put
Spicy Suka on it. Bambi! Even Bambi also liked it, he can
smell it, he heard the flakyness. One more. Super good. You can also put a bit
of hot sauce or ketchup. But I like it with the Suka,
it balances. So what are you
still waiting for? Cook your Empanada already. Make your mother's day weekend
or any weekend extra special. And of course, the nicest
thing about this is it's easy to do. You don't need any specialty equipment,
you can really have it as a 'Summer Pangkabuhayan'. So happy Empanada making and
sending all the love and hugs to all of you. See you all soon :)
