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Empanadas de Pollo al Verdeo (Chicken and Spring Onion Empanadas)

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Fioa

"This exquisite, yet so easy-to-make chicken empanada recipe is just amazing. If made for adults only, I like adding a little bit of white wine to the chicken for extra flavor."
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Ingredients

1 h servings 170 cals
Original recipe yields 12 servings (12 empanadas)

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease with cooking spray.
  2. 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.
  3. 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.
  4. Transfer empanadas to the prepared baking sheets. Brush beaten egg over the tops.
  5. Bake in the preheated oven until golden, 10 to 15 minutes. Let cool for 5 minutes before serving.

Nutrition Facts


Per Serving: 170 calories; 4.7 g fat; 21.5 g carbohydrates; 11.2 g protein; 38 mg cholesterol; 225 mg sodium. Full nutrition

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