Recipe
Chicken
and
mushroom
empanadas
Ingredients
- 500g Macphie Plant-based Demi-Glace
- Macphie Plant-based Glaze
- 300g mixed chopped mushrooms
- ½ onion diced
- 300g chicken or vegan alternative
- 2 glove of garlic chopped
- Picked fresh thyme
Method Makes 24 empanadas
- Heat a little oil in a pan then add the onions, mushrooms and fry gently for approx. 5 minutes until softened
- Add the chicken or vegan alternative, thyme and garlic to the pan and cook for a further 2 minutes
- Add the Macphie Plant-based Demi-Glace and bring to the boil. Turn heat down and allow the mixture to reduce for 5 minutes before removing from heat
- Allow mixture to cool before refrigerating until ready to use
- Preheat oven to 210°C
- Roll out the dough to approx. 3mm thick and cut out desired size as a circle
- Brush some Macphie Plant-based Glaze around the inside edge of half your dough circles
- Place a spoon full of the mixture in the centre of the dough and then fold the dough over filling and crimp the edges together
- Brush the top of each empanada with some Macphie Plant-based Glaze then bake in the oven until browned nicely (approx. 20 minutes)
