🥧 Galician Spring Empanada with Chicken and Tomato

Name: Galician Spring Empanada with Chicken and Tomato
Total time: 60 min
Yield: 4 servings
Ingredients: 500 g Puff pastry sheets (4 sheets); 400 g Chicken breast fillets; 2 Stk. Onions; 2 Stk. Garlic cloves; 200 ml Passata (strained tomatoes); 1 EL Sweet paprika powder; 2 EL Olive oil; 1 TL Salt; 1/2 TL Black pepper; 1 Stk. Egg yolk

580 kcal · 60 min · 4 servings

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Ingredients

500 g Puff pastry sheets (4 sheets)
400 g Chicken breast fillets
2 Stk. Onions
2 Stk. Garlic cloves
200 ml Passata (strained tomatoes)
1 EL Sweet paprika powder
2 EL Olive oil
1 TL Salt
1/2 TL Black pepper
1 Stk. Egg yolk

Instructions

1. Preheat the oven to 190 degrees Celsius fan-free.
2. Cut the chicken breasts into small cubes and season with salt and pepper.
3. Finely chop the onions and garlic cloves.
4. Heat the olive oil in a large pan and fry the chicken on all sides until golden brown.
5. Add the onions and garlic and cook for another 3 minutes until soft.
6. Stir in the paprika, passata, and egg yolk. Simmer the filling for 5 minutes until it thickens. Remove the pan from the heat and let the filling cool completely.
7. Line a baking tray with baking paper. Roll out two puff pastry sheets into rectangles and place them side by side on the tray.
8. Spread the cooled filling evenly over the left half of the pastry sheets.
9. Fold the right pastry side over the filling. Press the edges firmly with your fingers or a fork so the empanada is airtight.
10. Cut several small slits in the top with a sharp knife to let steam escape. Crimp the edges decoratively.
11. Use a brush and brush the surface with remaining egg yolk mixed with a spoonful of water for a golden-brown color.
12. Bake the empanada for 25 to 30 minutes in the oven until golden brown and risen.
13. Take the empanada out of the oven and let it rest for 10 minutes before cutting it into portions.

Nutrition per serving

kcal: 580
Protein: 35 g · Fett/Fat: 22 g · Carbs: 58 g