Chagi | Empanada

Ingredients
Filling
• 1 tbsp. Vegetable oil
• 3 cloves Garlic, minced
• 1/2 Onion, small, minced
• 1 cup Chicken, chopped
• 1 cup Chicken broth
• 1/2 pkg. Achote powder
• 1 cup Water
• 1/2 tsp. Salt
• 1/2 tsp. Black pepper
• 1/2 cup Cream of rice

Crust
• 2 cups Corn flour
• 1/2 cup Cornstarch
• 1 pkg. Achote powder
• 1/2 tsp. Salt
• 3 tsp. Vegetable oil
• 1 3/4 cup Chicken broth

Directions
Filling:
In a medium pan, sauté onions and garlic in oil over medium-high heat. Cook until onions become translucent. Add chicken to the pan and cook for about 5 minutes.

Combine water and achote powder in a small bowl to avoid clumping. Mix until powder is dissolved. Add chicken broth, achote water, salt, and black pepper to the pan. Stir to combine and bring to a boil.

Gradually add cream of rice to the mixture while using a whisk. Cook for about 3-5 minutes. Remove from heat and set aside to cool for later.

Crust:
In a large mixing bowl, combine corn flour, cornstarch, achote powder, and salt. Mix thoroughly.

Next, add vegetable oil and chicken broth to the mixture. Knead well until a dough is formed.

Pinch off a piece of dough and roll into a 1 inch ball. Place the ball between two sheets of wax paper and flatten using a tortilla press or a rolling pin.

Remove wax paper and place about a tablespoon worth of the cooled filling mixture at the center of the flattened crust. Fold crust in half and pinch the edges together to seal the empanada.

Fry empanada in oil over medium-low heat until crispy.

Serve and enjoy.