Updated: Aug 24, 2020
Not only is this fun & funny looking, it also can save you some time too! It's an empanada the size of a baking sheet! It's faster to make one giant empanada rather than lots of normal-sized empanadas.
I decided to make this the first Big & Mini Day series where I post two things -- one big and one mini. Haha! :) Check out: Mini-Chocolate Croissants for mini food.
This one I made was a quick version based on Filipino flavors.
What I used:
- Pillsbury Pie Crust (1 roll)
(I did remember to put it on the counter before I wanted to use it, so it could defrost)
- Valley Fresh Chicken (just small pieces of chicken; I wrote before about using Rotisserie Chicken)
- Onion Powder (I didn't have cooked onions, which are typically used)
- Garlic powder
- 1 Yellow Potato
- Egg (for egg wash) not shown
To make the filling, I just microwaved the potato for ~3 minutes until it was soft and then cut it into small pieces. I added it to the chicken with some raisins. I added some garlic powder and onion powder.
I put it in the middle. You can see when I rolled it out one side got a little cracked. I just put it on the bottom and as you will see it baked fine.
I folded it in half and then I used a fork to crimp the edges. I actually did paint the empanada with some egg. Painting it with an egg or egg wash will make it more likely to be golden brown after baking, but it tastes good without it too. :)
I forgot to take photos. I whisked an egg in a bowl and painted the outside of the empanada with egg (not shown).
I didn't actually make an egg wash (egg + water). I just painted the outside of the empanada with egg. Then I used the rest of the egg for another meal. For example, you could try it in a Keto / Low-Carb Sausage & Spinach Frittata (inspired by @lowcarbafrica)
Then I baked it at 400 degrees for ~15 min. Giant Empanada! :)