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)