Roasted figs with goat cheese
Chicken and curried vegetable empanadas

Chicken and curried vegetable empanadas

  • Spreadables
Trio of fresh summer bruschettas
Serves 4 servings
Preparation 15 minutes
Cooking 30 minutes
  1. Preheat the oven to 180°C.

  2. Chop the onion and cube the zucchini and potatoes.

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

  4. Add the zucchini, potatoes, and curry powder.

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

  6. Grill the chicken strips at the same time.

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

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

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

  10. Fold the dough over the top to form a turnover.

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

  12. Brush the egg yolk onto the empanadas.

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

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

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