Chicken and Cheese Empanada

Ingredients

• Puff Pastry Dough for Turnovers4 count (120 g)
• Chicken Breast200 g
• Garlic1 clove (3 g)
• Onion1/2 count (75 g)
• Parsley1 tablespoon (4 g)
• Mozzarella Cheese2 slice (50 g)
• Butter1/2 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Chop the onion, garlic and parsley. Cut the chicken in small pieces.

2. 2

   Step 2

   Melt the butter in a pan over medium-high heat and stir-fry the onion, garlic and parsley for about 10-12 minutes.

3. 3

   Step 3

   Remove it when the chicken is well-cooked. Mix it with the parsley and chopped cheese. Add salt and pepper to taste.

4. 4

   Step 4

   Fill the empanada dough with the mixture. Use the fork to seal it.

5. 5

   Step 5

   Place the empanadas on a baking tray.

6. 6

   Step 6

   Bake at 356 °F (180 °C) for 15 minutes or until the dough is done.

7. 7

   Step 7

   Remove from the oven and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken and Cheese Empanada can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.