1-2 lbs boneless chicken breast ( cut cube)
1 pack empanadas skin dough (store bought) (10 pieces)
1 large onion (peel and cut cube)
1 cup edamame(fresh soy beans cooked without pod)
2 tbsp oil
1 pack Malibu seasoning
1 tsp salt
1 tbsp sugar
2 cups oil for deep frying
1:Prepare and cut boneless chicken and onion,set aside.Marinate chicken cube in Malibu seasoning for an hour.
2: Heat skillet with oil at high heat,add in chicken,saute for 2-3 minutes before add in onion ,edamame,salt and sugar.Mix all the ingredients well for another 2 minute or until dry. Remove filling from heat and let is cool down completely before use it for wrapping.The reason is to prevent the skin dough from breaking and easy wrapping.
3: Empanadas skin dough need to de-frost before use and sprinkle some flour on each dough before roll out with rolling pin for another 1/2 inch diameter to easy wrapping.
4:Hold the dough on your palm and fill 1 tbsp or more filling into the center of the dough,do not over fill the filling,then you can't seal the edges nicely without breaking off,then fold the dough to half.Pinch along the edges to seal to form like a scallop design or crimp the edges like I did.
5:Heat oil in fryer or frying pot at medium heat,fry each empanadas until golden brown.Serve warm as snack.
I used frozen cooked edamame for the filling , if you can't find edamame,LIMA beans will do.You can use this recipe with minced beef or pork and any seasoning you like ,like Fajita and etc..If you can't seal or crimp the edges like I do,just use eggs wash and fork to seal it.