Chicken and mushroom empanadas - Macphie Plant-based Demi-Glace

Recipe Chicken
and
mushroom
empanadas

Ingredients

Meat-free Sausage Roll Concentrate

Method Makes 24 empanadas

  1. Heat a little oil in a pan then add the onions, mushrooms and fry gently for approx. 5 minutes until softened

  2. Add the chicken or vegan alternative, thyme and garlic to the pan and cook for a further 2 minutes

  3. 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

  4. Allow mixture to cool before refrigerating until ready to use

  5. Preheat oven to 210°C

  6. Roll out the dough to approx. 3mm thick and cut out desired size as a circle

  7. Brush some Macphie Plant-based Glaze around the inside edge of half your dough circles

  8. 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

  9. Brush the top of each empanada with some Macphie Plant-based Glaze then bake in the oven until browned nicely (approx. 20 minutes)

Products used