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Sunday 27 September 2026 00:01:55 GMT

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Chef RV-Inspired Creamy Chicken Empanadas Yields: Approx. 8 pieces (using 3 scoops of filling each) Ingredients For the Pie Dough: • 3 cups All-purpose flour • 1/2 cup plus 1 tbsp Cooking oil • 3/4 cup plus 1 tbsp Cold water • 1 tsp Salt • 2 tbsp Sugar • 1 Egg yolk For the Filling: • 2 Chicken breasts (shredded) • 3 tbsp Butter • 1 Medium onion, chopped • 1/2 cup diced carrots • 1 cup diced potato • 1/2 cup Red bell pepper, chopped into small pieces • 1 tsp Thyme • 1 tbsp All-purpose flour • 1 cup Heavy whipping cream • 1/2 cup Chicken broth (optional) • 1 cup Grated cheese • Salt and pepper to taste For the Glaze & Seal: • 1 Egg yolk • 1 tbsp Milk Instructions 1. Prepare the Filling 1. Cook the Chicken: Shred your chicken breasts (previously steam-cooked with a splash of water until tender). 2. Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the onion, carrot, cubed potato, and red bell pepper. Sauté until the vegetables are softened (about 5–7 minutes). 3. Create the Cream Sauce: Stir in the thyme and 1 tbsp of flour. Cook for 1 minute. Slowly pour in the chicken broth and heavy whipping cream, stirring constantly until the sauce thickens into a rich, velvety gravy. 4. Combine: Fold in the shredded chicken and grated cheese. Season with salt and pepper. 5. Chill: Transfer the filling to the fridge and let it cool completely. Using cold filling is essential for those large 3-scoop portions! 2. Make the Dough 1. Mix Dry: In a large bowl, whisk together the flour, salt, and sugar. 2. Mix Wet: In a separate container, whisk the egg yolk, oil, and cold water. 3. Form Dough: Pour the wet ingredients into the dry. Mix until a dough forms, then knead on a lightly floured surface for about 1 minute until smooth. 4. Rest: Wrap and let the dough rest at room temperature for 30 minutes. 3. Assembly, Sealing & Venting 1. Roll: Divide the dough into 8 pieces. Roll each into a circle about 6 inches wide. 2. Fill: Place 3 scoops of the chilled filling in the center of each circle. 3. The Glaze: Mix 1 egg yolk and 1 tbsp of milk. Lightly brush this mixture around the inner edge of the dough circle to act as

Chef RV-Inspired Creamy Chicken Empanadas Yields: Approx. 8 pieces (using 3 scoops of filling each) Ingredients For the Pie Dough: • 3 cups All-purpose flour • 1/2 cup plus 1 tbsp Cooking oil • 3/4 cup plus 1 tbsp Cold water • 1 tsp Salt • 2 tbsp Sugar • 1 Egg yolk For the Filling: • 2 Chicken breasts (shredded) • 3 tbsp Butter • 1 Medium onion, chopped • 1/2 cup diced carrots • 1 cup diced potato • 1/2 cup Red bell pepper, chopped into small pieces • 1 tsp Thyme • 1 tbsp All-purpose flour • 1 cup Heavy whipping cream • 1/2 cup Chicken broth (optional) • 1 cup Grated cheese • Salt and pepper to taste For the Glaze & Seal: • 1 Egg yolk • 1 tbsp Milk Instructions 1. Prepare the Filling 1. Cook the Chicken: Shred your chicken breasts (previously steam-cooked with a splash of water until tender). 2. Sauté Vegetables: Melt the butter in a large skillet over medium heat. Add the onion, carrot, cubed potato, and red bell pepper. Sauté until the vegetables are softened (about 5–7 minutes). 3. Create the Cream Sauce: Stir in the thyme and 1 tbsp of flour. Cook for 1 minute. Slowly pour in the chicken broth and heavy whipping cream, stirring constantly until the sauce thickens into a rich, velvety gravy. 4. Combine: Fold in the shredded chicken and grated cheese. Season with salt and pepper. 5. Chill: Transfer the filling to the fridge and let it cool completely. Using cold filling is essential for those large 3-scoop portions! 2. Make the Dough 1. Mix Dry: In a large bowl, whisk together the flour, salt, and sugar. 2. Mix Wet: In a separate container, whisk the egg yolk, oil, and cold water. 3. Form Dough: Pour the wet ingredients into the dry. Mix until a dough forms, then knead on a lightly floured surface for about 1 minute until smooth. 4. Rest: Wrap and let the dough rest at room temperature for 30 minutes. 3. Assembly, Sealing & Venting 1. Roll: Divide the dough into 8 pieces. Roll each into a circle about 6 inches wide. 2. Fill: Place 3 scoops of the chilled filling in the center of each circle. 3. The Glaze: Mix 1 egg yolk and 1 tbsp of milk. Lightly brush this mixture around the inner edge of the dough circle to act as "glue." 4. Seal & Braid: Fold the dough over and press the edges. Braid or twist the edges (repulge style). You can also use the tines of a fork to crimp the edges tightly if you prefer. 5. Vent: Use a fork to poke 2–3 sets of holes in the top of each empanada. This is vital so the steam doesn't burst your 3-scoop filling! 6. Final Brush: Brush the tops with the remaining egg yolk and milk mixture for a glossy, golden finish. 4. Cooking • To Bake: Preheat oven to 200°C (400°F). Bake on a parchment-lined tray for 20–25 minutes. • To Fry: Heat oil to 175°C (350°F). Fry until golden and crisp, about 3–4 minutes per side. #empanadas #chickenempanadas #chefrvmanabat #DinnerIdeas #EasyRecipe

I wouldn’t wait on grabbing my achristmas decor. @GARVEE #garvee #artificialchristmastree #christmasdecor #christmastree #bfcm

I wouldn’t wait on grabbing my achristmas decor. @GARVEE #garvee #artificialchristmastree #christmasdecor #christmastree #bfcm

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