Try these delicious Cheesy Chicken and Mushroom Empanadas. With its cheesy and flavourful filling encased in a crispy pastry crust, our Cheesy Chicken and Mushroom Empanadas are a sure crowd-pleaser. Click here for full recipe.

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Cheesy Chicken and Mushroom Empanadas

With its cheesy and flavourful filling encased in a crispy pastry crust, our Cheesy Chicken and Mushroom Empanadas are a sure crowd-pleaser.

30 mins

3 persons

Ingredients

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    Instructions

    • Preheat the oven to 190 ℃. Line a baking tray with parchment paper or a silicone mat.

    • For the dough: In a large mixing bowl, combine the flour, sugar and salt. Put in the chilled butter until the mixture resembles breadcrumbs. Gradually add the ice-cold water, 1 tablespoon at a time, and mix until the dough comes together. Rest the dough in the fridge for 15 minutes.

    • For the filling: In a pan, heat the oil and sauté the garlic and shiitake mushrooms until fragrant. Add the chicken and cook until browned. Season with salt, pepper and paprika. Set aside to cool.

    • On a flour-dusted surface, roll out the chilled dough to about 1/3 cm thickness. Cut into 20 cm discs using a cookie cutter or a bowl.

    • Spoon a tablespoon of the chicken filling prepared above onto one half of each disc. Sprinkle a generous amount of Emborg Shredded Mozzarella on top.

    • Fold the other half of the disc over the filling to create a half-moon shape. Seal the edges by pressing down with a fork. Prick the centre of each empanada with a fork to allow steam to escape during the cooking process.

    • Brush each empanada with egg yolk and bake for 8–10 minutes or until golden brown and the dough is fully cooked.

    • Serve hot and enjoy with your favourite dips!

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    emborg
    30 mins
    3 persons

    Cheesy Chicken and Mushroom Empanadas

    With its cheesy and flavourful filling encased in a crispy pastry crust, our Cheesy Chicken and Mushroom Empanadas are a sure crowd-pleaser.
    Cheesy Chicken and Mushroom Empanadas - Emborg Singapore



    3 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. Preheat the oven to 190 ℃. Line a baking tray with parchment paper or a silicone mat.

      • 2. For the dough: In a large mixing bowl, combine the flour, sugar and salt. Put in the chilled butter until the mixture resembles breadcrumbs. Gradually add the ice-cold water, 1 tablespoon at a time, and mix until the dough comes together. Rest the dough in the fridge for 15 minutes.

      • 3. For the filling: In a pan, heat the oil and sauté the garlic and shiitake mushrooms until fragrant. Add the chicken and cook until browned. Season with salt, pepper and paprika. Set aside to cool.

      • 4. On a flour-dusted surface, roll out the chilled dough to about 1/3 cm thickness. Cut into 20 cm discs using a cookie cutter or a bowl.

      • 5. Spoon a tablespoon of the chicken filling prepared above onto one half of each disc. Sprinkle a generous amount of Emborg Shredded Mozzarella on top.

      • 6. Fold the other half of the disc over the filling to create a half-moon shape. Seal the edges by pressing down with a fork. Prick the centre of each empanada with a fork to allow steam to escape during the cooking process.

      • 7. Brush each empanada with egg yolk and bake for 8–10 minutes or until golden brown and the dough is fully cooked.

      • 8. Serve hot and enjoy with your favourite dips!