Cheesy Chicken and Mushroom Empanadas

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!