Prep Time: 1hr 30mins

Cook Time: 30-35mins

Serves: 24 pcs.


• 3 cups Flour

• 3 tbsp. HICREAM (Shortening)

• 6 tsp. Refined Sugar

• 1 tsp. Iodized Salt

• ½ cup Cold Water

• 1 Egg white

• 1 Egg

• 1 tsp. Vinegar

FILLING (Chicken)

• 350g Chicken Meat (Diced)

• 200g Potatoes

• 50g Onions (Chopped)

• 25g Garlic (Minced)

• Salt (To taste)

• Refined Sugar (To taste)

• Black Pepper (To taste)

• 75g HICAPS Buttercream – Ref Margarine

• 30g Cornstarch



In a bowl, beat the water, egg, egg white and vinegar together. Set aside. In a separate bowl, mix together the 3 cups of flour and salt. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center. Mix the wet and dry ingredients with a fork until it becomes stiff. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. Prepare the work surface by lightly flouring the area where you plan to roll out the dough.


Heat Hicaps Buttercream – ref margarine and sauté garlic and onions until transparent. Add in chicken and potatoes, season, add water, starch and cook until mixture holds. For best quality output, fry the empanada using Crispfry (Premium Frying Fat). Crispfry will improve the crispiness and lessens the oil that is absorbed by the product while maintaining the good mouth feel and aftertaste of the food.