Mince White Onion

Peel potato, slice and cut into cubes

Next, peel medium carrot then slice and dice

Slice and cut boiled chicken into cubes

Slice green chillies and discard the seeds

Heat oil in a pan and saute onions

Add carrots and add potatoes then saute until soften

All salt & pepper

Add green chillies and chicken

Add Magic Sarap and Curry powder

Pour chicken stock, cover with a lid and let it simmer until evaporates

Add Chicken Curry and taste test (adjust salt & pepper, according to taste)

Combine flour, salt and chilled margarine in a bowl

Rub flour into chilled margarine and pinch to create crumbs

Add 6 tbsps. of cold water

Cover and refrigerate, let it rest for 20 mins.

Dust pastry mat & rolling pin with flour

Flatten dough about 0.5 cm thick

Cut empananda dough

I'm using a large Empanada Moulder

Remove extra dough & set aside

Place dough in a moulder and fill with chicken curry

Close firmly to seal the dough

Remove from the mould

Repeat the process with the remaining dough & filling.

Flatten the excess dough.

Cut, Fill and Seal

This recipe can make 20 pcs. Chicken Curry Empanada

Heat oil in a pan over med. heat

Fry Empanada in batches until golden brown

Drain excess oil using a paper towel or a cooling rack

Our Chicken Curry Empanada is ready to serve & enjoy