200 g of puff pastry cut into 8 cm circles
2 tablespoons of olive oil
1/2 cup of chopped onion
1 tomato, peeled and seeded, chopped
1 cooked and shredded chicken breast
Salsa and chopped chives to taste
Salt and pepper to taste
1/2 cup of coconut milk
Add-ons
20 empanada molds
200 g of puff pastry cut into 8 cm circles
2 tablespoons of olive oil
1/2 cup of chopped onion
1 tomato, peeled and seeded, chopped
1 cooked and shredded chicken breast
Salsa and chopped chives to taste
Salt and pepper to taste
1/2 cup of coconut milk
Add-ons
20 empanada molds
1 Preheat the oven to 200°C
Line empanada molds with puff pastry circles
Bake for approximately 15 minutes or until golden brown
Let it cool down
2 In a pan, heat the olive oil, sauté the onion, tomato, and chicken breast
Add salsa, chives, salt, and pepper
Mix in coconut milk and cook for an additional two minutes
Let it simmer and fill the chicken cakes with it
Serve immediately.
