LumaGorri chicken empanadillas
INGREDIENTS
- 600gr de-boned LumaGorri chicken
- 20 dough discs for empanadillas.
- 1 chopped spring onion
- 3 chopped garlic cloves
- 3 tablespoons olive oil
- 15 tablespoons tomato sauce
- Ground parsley
- Egg
INSTRUCTIONS
1
Put oil in a frying pan, along with the garlic cloves, a pinch of salt, and the spring onion. Leave on low heat for 20 minutes.
2
Raise the temperature and add the ground chicken. Allow to cook for 20 minutes while constantly stirring with a wooden spoon.
3
Add salt and tomato. Reduce until the chicken is soft and thick but not compact. Add the parsley. Allow filling to cool.
4
Roll out the dough discs to make the empanadillas on top of the table and add a heaping spoonful of filling inside.
5
Brush the entire edge with a beaten egg. Use a fork to close the discs like half-moons. Close tightly and let cool in the refrigerator.
6
Brush all over with the egg and put in the oven at 200ยบ for 15 minutes, until the top part is golden, or fry in hot oil and then dry thoroughly.
