Chicken and Mushroom Puff Pastry Empanada

Name: Chicken and Mushroom Puff Pastry Empanada
Total time: 3000 s
Yield: 1 empanada
Ingredients: 2 sheets puff pastry; 4 boneless, skinless chicken breast fillets; 8.8 oz mushrooms (250 g); 1/2 onion; 1 small container diced ham; 1 small carton evaporated milk; 2 tablespoons extra virgin olive oil; Ground black pepper; Nutmeg; Salt

Luz @Luz1957

Madrid

Empanadas are so delicious! This one turned out great.

Luz @Luz1957

Madrid

Empanadas are so delicious! This one turned out great.

Saved

Ingredients

50 min

1 empanada

2 sheetspuff pastry
4boneless, skinless chicken breast fillets
8.8 ozmushrooms (250 g)
1/2onion
1small container diced ham
1small carton evaporated milk
2 tablespoonsextra virgin olive oil
Ground black pepper
Nutmeg
Salt

Saved

Steps

50 min

1

Slice the onion into thin strips and slice the mushrooms.
Add the olive oil to a skillet and sauté the vegetables until soft.
Set them aside.
2

Cut the chicken fillets into pieces and sauté them in the same skillet.
3

Add the mushrooms and onion back to the skillet, then pour in the evaporated milk, add black pepper and nutmeg, and season with a little salt.
Cook everything together until all the liquid has evaporated.
4

Near the end, add the diced ham.
5

Line a baking sheet with parchment paper and lay one sheet of puff pastry on top.
Spread the filling over the pastry, leaving some space around the edges.
6

Cover with the second sheet of puff pastry. Poke it with a fork and make a small hole in the center. Brush with egg white.
7

Bake in a preheated oven at 400°F (200°C) for 30 minutes.
8

Absolutely delicious!