Empanada de kaliskis: Difference between revisions

#To make the filling, pre-heat the pan with oil. Sautė the garlic and onion till translucent.

#Add the potatoes and cook for about 2-3 minutes.  

#Then add the shredded chicken, raisins, salt and pepper to taste. Cook it until the potato is already soft. Next, set aside the potato.

#To make the water dough, combine the flour and salt, mix it. Add lard then mix it till the flour is crumbly. Slowly add the water and mix it well using your hand to form a dough. Knead till smooth. Form into a ball then set aside.

#To make the butter dough, combine flour and butter. Again using your hands mix it well and squeeze it to make a dough. Set aside.

#Next, Get the water dough and butter dough then cut it into four. Get one of the water dough and roll it in between your palms to make it like a ball.  Then, Do the same with the butter dough. Flatten the water dough using you fingers and place the butter dough on top then fold it in to make a ball. Do the same procedure with the rest of the doughs.

#Put a small amount of oil on the kneading dough as well as the rolling pin. Take one piece of dough, using a rolling pin flatten it into a rectangle. After flattening, fold it in three and do the same with the rest of the remaining doughs 2-3 times.

#From the end of the flatten dough roll it like a log then cut into 2 or 3 and continue the procedure with the remaining doughs.

#Get one of the prepared dough facing up (with the spiral)and flatten it with a small rolling pin. Scoop the filling and put it on top then fold to meet both ends. Seal it using a fork by pressing it down to make sure that the filling will not come out. Cut excess dough. Set aside.  

#Continue the procedure till all the dough is done.

#Next step in a pan, deep fry the empanada on a low-medium heat until it  golden brown. Drain the excess oil by placing the empanada in a strainer or a table napkin. The Empanda is ready to eat!