Chicken Empanada

INGREDIENTS

3 cloves	garlic, crushed
1 pc	medium onion, chopped
1/4 kg	chicken breast, deboned and diced
1 pc	large potato, cut into small cubes
2 tbsp	raisins
1 pc	medium red bell pepper, diced
1 pouch (115 g)	DEL MONTE Quick 'n Easy Italian Pizza Sauce

CRUST
3/4 cup	evaporated milk
1 tsp	calamansi juice
1/2 cup	margarine, softened
1 pc	eggyolk
2-1/2 cups	all-purpose flour
1 tsp	sugar, (optional)

PROCEDURE

1. CRUST: Combine milk, 1 tsp iodized fine salt or 1 tbsp rock salt and calamansi juice. Let stand for 5 minutes or until milk is curdled. Cream margarine and egg yolk until light and fluffy (5 minutes). Add milk mixture gradually while beating continuously until well-blended. Add 2 cups flour and mix well until mixture holds together. Shape into a ball. Wrap in wax paper and refrigerate for 1 hour.
2. KNEAD dough for 10 minutes using remaining flour. Cut into 24 pieces. Flatten each into round pieces 3” in diameter. Put 2 tsp of filling. Fold and seal edges. Refrigerate for 10 minutes. Deep-fry until golden brown. Drain on paper towels.
3. FILLING: Sautè garlic, onion and chicken. Add potatoes, 1/2 tsp iodized fine salt (or ½ tbsp iodized rock salt) and 1/8 tsp pepper. Simmer for 5 minutes or until dry. Add raisins, bell peppers and DEL MONTE Pizza Sauce. Simmer for 2 minutes. Set aside.