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Chicken and curried vegetable empanadas
Go to preparation
Preparation 15 min
Cooking 30 min
Difficulty Easy
Ingredients
To make this recipe
4 servings
- 2 rolls puff pastry
- 250 g chicken breast, sliced into thin strips
- 1 Soignon Spreadable goat cheese Pyramid Plain, 140g
- 1 onion
- 1 zucchini
- 3 potatoes, peeled
- 1 egg yolk
- 1 tsp curry powder
Olive oil, salt and pepper
Steps in the recipe
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Step 1
Preheat the oven to 180°C.
Step 2
Chop the onion and cube the zucchini and potatoes.
Step 3
Sauté the onion in a hot pan with a bit of olive oil.
Step 4
Add the zucchini, potatoes, and curry powder.
Step 5
Pour in a little water, cover, and simmer for 15 minutes.
Step 6
Grill the chicken strips at the same time.
Step 7
Using a knife, cut out 10-15 cm circles from the dough.
Step 8
Shred them, add them to the vegetables, and season with salt and pepper.
Step 9
Place a spoonful of filling and a spoonful of Soignon fresh goat cheese on half of each round of empanada dough.
Step 10
Fold the dough over the top to form a turnover.
Step 11
Moisten the edges of the dough and seal with a fork.
Step 12
Brush the egg yolk onto the empanadas.
Step 13
Place them on a baking sheet lined with parchment paper and bake for 15 to 20 minutes.
Step 14
Serve while still warm with the remaining fresh goat cheese mixed with chopped cilantro on the side.
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