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filipino style chicken empanada *step-by-step guide*


2 lbs coarsely chopped chicken (you can use chicken breast but thighs taste better)
2 tbsp cooking oil
salt and pepper to taste
1 piece medium-sized yellow onion, minced
2 gloves garlic, minced
1 medium potato, diced
1 carrot, diced
1/4 cup raisins
1/2 can cream of asparagus soup
1/2 cup green peas (if you don't like green peas like me, you can disregard this)
2 hard-boiled eggs cut into strips (optional...boil the eggs when you are ready to put the filling onto the dough)
3 cups flour
1/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, cold
6 tbsp ice water
1 raw egg
Tools you need: rolling pin, pastry blender (if you don't have one you can use bread knife/fork), pastry brush, round cookie cutter or dough press



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