Empanadas de Pollo al Verdeo (Chicken and Spring Onion Empanadas) recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- cooking spray 1 tablespoon butter 1 bunch spring onions, finely chopped 1 clove garlic, minced 1 pound skinless, boneless chicken breasts, cut into small cubes salt and ground black pepper to taste 12 empanada pastry discs 1 egg, beaten
Nutrition Info
- 169.5 caloriescarbohydrate: 21.5 gcholesterol: 37.6 mgfat: 4.7 gfiber: 1.5 gprotein: 11.2 gsaturatedFat: 1.5 gservingSize: -sodium: 225 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Empanadas de Pollo al Verdeo (Chicken and Spring Onion Empanadas)
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil, grease with cooking spray.
Melt butter in a large skillet over medium heat. Cook and stir spring onions and garlic until tender, about 5 minutes. Add chicken, cook and stir until no longer pink in the center, about 5 minutes. Season with salt and pepper. Remove from heat and let cool, about 10 minutes.
Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center, fold pastry over and press with a fork to seal.
Transfer empanadas to the prepared baking sheets. Brush beaten egg over the tops.
Bake in the preheated oven until golden, 10 to 15 minutes. Let cool for 5 minutes before serving.