Chicken and curried vegetable empanadas

Name: Chicken and curried vegetable empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Cuisine: French
Ingredients: 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

Spreadables

Serves 4 servings

Preparation 15 minutes

Cooking 30 minutes

Ingredients

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

Method

Preheat the oven to 180°C.

Chop the onion and cube the zucchini and potatoes.

Sauté the onion in a hot pan with a bit of olive oil.

Add the zucchini, potatoes, and curry powder.

Pour in a little water, cover, and simmer for 15 minutes.

Grill the chicken strips at the same time.

Using a knife, cut out 10-15 cm circles from the dough.

Shred them, add them to the vegetables, and season with salt and pepper.

Place a spoonful of filling and a spoonful of Soignon fresh goat cheese on half of each round of empanada dough.

Fold the dough over the top to form a turnover.

Moisten the edges of the dough and seal with a fork.

Brush the egg yolk onto the empanadas.

Place them on a baking sheet lined with parchment paper and bake for 15 to 20 minutes.

Serve while still warm with the remaining fresh goat cheese mixed with chopped cilantro on the side.

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To make this recipe

Spreadable goat cheese Pyramid Plain, 140g

Method

Preheat the oven to 180°C.
Chop the onion and cube the zucchini and potatoes.
Sauté the onion in a hot pan with a bit of olive oil.
Add the zucchini, potatoes, and curry powder.
Pour in a little water, cover, and simmer for 15 minutes.
Grill the chicken strips at the same time.
Using a knife, cut out 10-15 cm circles from the dough.
Shred them, add them to the vegetables, and season with salt and pepper.
Place a spoonful of filling and a spoonful of Soignon fresh goat cheese on half of each round of empanada dough.
Fold the dough over the top to form a turnover.
Moisten the edges of the dough and seal with a fork.
Brush the egg yolk onto the empanadas.
Place them on a baking sheet lined with parchment paper and bake for 15 to 20 minutes.
Serve while still warm with the remaining fresh goat cheese mixed with chopped cilantro on the side.