Ingredients:
Instructions:
Preheat oven to 400 degrees F. Cover the baking sheet with a parchment paper
On a large skillet preheat the olive oil. Once the oil is hot, saute the garlic, onion and peppers. Add the chicken breast then cook until light brown. Add the tomato sauce and 1/2 tsp of sugar (optional), season with salt, pepper and cumin to taste. Simmer for about 4-5 min, then add the cheese, mix well and turn off. Set to cool.
Unroll 1 puff pastry sheet onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Repeat procedure with remaining puff pastry sheet, making 12 to 15 circles total. Place 1 heaping teaspoon of chicken mixture in the center of the round. Moisten edges with a water and fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Brush your empanadas with a lightly beaten egg and place them on the prepared baking sheet. Bake 15 minutes or until golden. Meanwhile cook the cilantro chutney. Add all the ingredients in a food processor and pulls until finely ground. Remove from the oven. Serve hot.
Your cilantro chutney is so beautifully green! Excited to try this recipe.
Thanks! Just checked out your bog and I’m speechless, it’s a pure perfection! Now you have a new follower)))
I’d really like try these. A couple questions: is there mint in the sauce – if so, how much? (Says mint in the title). And the directions say to “cook the cilantro chutney” – but did you leave it raw after putting the ingredients in the food processor, or did you simmer it? Thanks so much – looks like it’s going to be delicious!
There is no mint in the sauce. It was a mistake in the title! The sauce is uncooked and all the ingredients are raw, just chopped until smooth in a food processor. That is why the chutney becomes very fresh. Hope you’ll enjoy it =)
Thanks – that’s great. Am going to try these this week – can hardly wait!