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🥟 Galician Meat Empanada

620 kcal · 65 min · 4 servings

Ingredients

• 500 g Puff pastry
• 400 g Chicken breast (diced)
• 200 g Chorizo (sliced thick)
• 2 Stk Onions (finely chopped)
• 1 Stk Red bell pepper (diced)
• 2 EL Tomato paste
• 2 TL Sweet paprika (powder)
• 1 TL Salt
• 1 Prise Black pepper
• 1 Stk Egg yolk
• 2 EL Olive oil

Instructions

1. 1. Preheat the oven to 200 °C. Line a baking sheet with baking paper.
2. 2. Fry the onions and pepper in a pot with olive oil over medium heat for 5 minutes until soft.
3. 3. Add the chicken and chorizo. Fry everything for 7 minutes until the meat is browned on the outside.
4. 4. Stir in the tomato paste and paprika powder. Add a little water until the mixture thickens. Season with salt and pepper. Remove the pot from the heat.
5. 5. Divide the puff pastry into two equal parts. Roll out the first part into a rectangle and place it on the baking sheet.
6. 6. Spread the meat filling over the pastry, leaving a 2 cm wide border free.
7. 7. Moisten the pastry border with water. Roll out the second pastry part and place it over the filling. Press the edges firmly with a fork.
8. 8. Cut a few small holes in the top for steam release. Brush the surface with the egg yolk.
9. 9. Bake the empanada for 30 minutes in the oven until golden brown and flaky.

Nutrition per serving

• kcal: 620
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 58 g