Chicken Empanada Recipe

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Directions

1 CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamansi juice. Let stand for 5 minutes or until milk is curdled. Cream margarine and egg yolk until light and fluffy (5 minutes). Add milk mixture gradually while beating continuously until well-blended. Add 2 cups flour and mix well until mixture holds together. Shape into a ball. Wrap in wax paper and refrigerate for 1 hour.
2 KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each inro round pieces 3� in diameter. Put 2 tsp of filling. Fold and seal edges. Refrigerate for 10 minutes. Deep-fry until golden brown. Drain on paper towels.
3 FILLING: SAUT� garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine salt (or � tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes or until dry. Add raisins, bell peppers and DEL MONTE Pizza Sauce. Simmer for 2 minutes. Set aside.
Makes 24 pieces
Good source of Vitamin B1 � prevents beriberi.