Chicken Empanada

WHAT YOU WILL NEED:
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)

HERE'S HOW: 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: SAUTÉ 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.

Chocolate Nutella Cookies

INGREDIENTS * 1 1/2 sticks of unsalted butter, room temperature * 3/4 cup of brown sugar * 3/4 cup of white sugar * 1 cup of Nutella * 1/2 teaspoon of vanilla * 2 eggs * 2 cups, plus 2 tablespoons of all-purpose flour * 1/4 cup of unsweetened cocoa * 1/2 tsp baking soda * 1/2 tsp salt * 1 cup of chocolate chips * 1/2 cup of chopped hazelnuts
METHOD
1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
Yield: Makes 6 dozen.