Recipe: Chef Happy Ongpauco-Tiu's Potato Empanada
MANILA, Philippines — Empanadas are usually made of flour and butter dough, rolled out thinly, cut into rounds, and folded into half-moons to seal in savory fillings such as chicken, beef, and pork. But did you know that you can make empanadas using U.S. frozen potato wedges?
Chef Happy Ongpauco-Tiu recently conducted a cooking demo for Potatoes USA at the World Food Expo 2024 (WOFEX 2024). She featured U.S. Potato Empanada in her demo and attendees got to taste it.
U.S. Potato Empanada
Ingredients:
For the empanada:
70 grams U.S. frozen potato wedges
10 grams unsalted butter
10 grams all-purpose flour
Pinch of salt and pepper
25-30 grams mozzarella cheese, grated
25 grams U.S. chicken (filling)
For the breading:
20 grams bread crumbs
30 grams all-purpose flour
1 egg, beaten
For the chicken filling:
1-2 cups U.S. chicken, boiled and shredded
2-3 tbsps. minced garlic
2 tbsps. minced onion
3 tbsps. diced bell pepper
Salt and pepper to taste
Procedure:
1. To prepare the chicken filling, boil U.S. chicken until tender and juicy. Let it cool and dry. Sauté garlic and onion in a pan, add chicken and bell pepper, then season with salt and pepper. Set aside to cool before use.
2. Proceed to the empanada. Mash U.S. frozen potato wedges until smooth. Add unsalted butter, flour, salt, and pepper. Mix well.
3. Form the mashed potato mixture into oblong-shaped potato balls.
4. Make a hole in the center, fill with mozzarella cheese or sautéed shredded chicken.
5. Roll empanadas in flour, dip into the beaten egg, and coat with bread crumbs.
6. Deep-fry in hot oil for 5 to 10 minutes or until golden brown. Ideal temperature is 160 to 180°C.
7. Serve with salad greens with your choice of pesto, puttanesca, or mushroom gravy sauce. Enjoy your delicious U.S. Potato Empanadas!
RELATED: Recipe: Ilocos empanada by B.E.L. Iloko Chef Al Purugganan
