Emapanaditas or mini-pies with melt-in your mouth pastry and chicken curry filling
Ingredients
FILLING
1 chicken breast, debone and meat diced
1 can coconut milk
1 medium carrot, diced
2 medium sized potato, diced
1 small bay leaf
1 thumb sized ginger, grated
1 medium sized onion, chopped
3 cloves garlic, minced
2 tablespoon curry powder
1 teaspoon Turmeric powder
Salt, pepper, Cumin - to taste
Chili powder - as needed
2 tablespoon cooking oil
PASTRY
2 cups all purpose flour
¾ cup vegetable shortening
1 teaspoon salt
5 teaspoon sugar
8 tablespoon ice cold water
Egg wash and brush
Nutritional information
No nutrition information available
Instructions
Preheat oven to 375 F.
Roll dough to ⅛ inch thick.
Cut into 4 in. rounds. Fill with 1 t chicken curry. Seal edges. Prick with fork tines. Brush with egg wash and bake 8-10 minutes or until golden. Serve warm.