First is the pastry. I have butter at home but not enough to make a full pastry dough. But I do have some coconut oil and I found a pastry dough recipe using coconut oil from 101 Cookbooks. Making pastry dough in the middle of summer is a pain to do. My first mistake is chilling the coconut oil until they’re solidified. The chilled oil should still be liquid yet very thick in consistency. Second mistake is that I didn’t use all of the water. I thought I had enough when it formed into a dough. Third, the recipe states to set aside ¼ cup of the flour but I used all of them. Fourth, I forgot to add the vinegar. Speaking of reading instructions! So, the result is a crumbly dough that breaks easily but I was able to recover some of it. It wasn’t the best pastry dough I’ve ever made but it’s something to learn the next time I’m going to make it again. This is definitely a nontraditional dough but feel free to use a recipe dough for empanadas. And I chilled everything (bowl and flours) before making the dough.
I have never make empanadas at home because I prefer to buy them than make them. And I didn't grow up eating them. For my filling, I’m supposed to make roasted chicken with mushrooms, raisins and boiled egg but I ended up combining it with green peas, salted egg and pickled mangoes (fermented mangoes or burong mangga). These are not your traditional ingredients for empanadas but I guess including ingredients that are loved by Filipinos will justify it, I hope. The filling itself is really good but when baked in a pastry, the flavor of the mangoes and the salted eggs have diminished. And I prefer them raw. Lesson learned. I will definitely make this again with the same pastry dough but with a slightly different filling and with a more Filipino flair.
Roasted Chicken, Salted Egg and Pickled Mango Empanada
Makes 6 empanadas
Pastry Dough (recipe and procedure Vegan Soul Kitchen through 101 Cookbooks)
1 3/4 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons turmeric
1/2 teaspoon fine sea salt
3/4 cup chilled coconut oil
2 teaspoons apple cider vinegar
1/2 cup plus 2 tablespoons ice water
½ roasted chicken
1 salted egg
1 medium onion
½ cup diced pickled mango
½ cup frozen green peas
1 tbsp coconut oil
Unrefined sea salt
1 tbsp unbleached all purpose flour
1/2 – 1 cup chicken stock
Freshly ground black pepper
To make the pastry dough, combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand.
Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
To prepare the filling, remove the chicken meat from the bones and cut into cubes. Then, peel the salted egg and cut into dice. Finely chop the onion and gather the pickled mango and green peas.
To cook the filling, heat a pan over medium high heat and add coconut oil, followed by the onion and salt. Sweat the onions until soft and translucent. Stir in the flour and cook for another 3 minutes. The add half of the chicken stock and bring to simmer. Cook the until the mixture thickens and the flour is no longer raw. Add the chicken and green peas and cook for another 2 minutes. If the mixture is too dry, add a little more of the stock. Turn off the heat, transfer to another bowl and add the salted egg and pickled mango. Season to taste with salt and pepper. Allow to cool.
Preheat the oven to 350 Fahrenheit (180 Celsius) and remove the dough from the refrigerator.
With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork.
Crack the egg into a bowl and beat until combined. With a pastry brush, brush the top of each empanadas.
Transfer empanadas in a parchment-line baking tray and bake for 20-25 minutes. Serve
The filling yields 10-12 servings while the dough only yields about six 6-inch circles.
When I brought the dough out from the refrigerator, I can't roll them right away. . I waited for about 8-10 minutes before rolling the dough. Chilling the dough for 15-20 minutes would be good enough.
Kulinarya was started by a group of Filipino foodies (Kath, Trisha and Trissa) living in Sydney, who are passionate about the Filipino culture and its colorful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.
Here are the members of the Kulinarya Cooking Club!
- Kath - A Cupcake or Two
- Trisha - Sugarlace
- Trissa - Trissalicious
- Olive - Latest Recipes
- Caroline - When Adobo Met Feijoada
- Ninette – Big Bold Beautiful Food
- Peach- The Peach Kitchen
- Cusinera- Busog Sarap
- Asha – Fork-Spoon-Knife
- Malou - Skip to Malou
- Cherrie – Sweet Cherrie Pie
- Acdee - Confession Nook
- Valerie – A Canadian Foodie
- Bel – Food Geeks Diary
- Sheryl - Crispy Waffle
Love and light,