Chicken Empanado with Catupiry Filling

Name: Chicken Empanado with Catupiry Filling
Yield: 12
Ingredients: Dough; 1/2 cup of heavy cream; 4 cups (chops) of wheat flour; 2 eggs; 100g of butter; Salt to taste; Filling; 2 tablespoons of olive oil; 1 large onion diced; 2 tomatoes, seeded and diced; 1 cup of sliced mushrooms (250g); 1 1/2 cooked chicken breast, shredded; Salt and pepper to taste; Chopped parsley to taste; 400g of catupiry cheese

1
Dough
2
1/2 cup of heavy cream
3
4 cups (chops) of wheat flour
4
2 eggs
5
100g of butter
6
Salt to taste
7
Filling
8
2 tablespoons of olive oil
9
1 large onion diced
10
2 tomatoes, seeded and diced
11
1 cup of sliced mushrooms (250g)
12
1 1/2 cooked chicken breast, shredded
13
Salt and pepper to taste
14
Chopped parsley to taste
15
400g of catupiry cheese

Ingredients

1
Dough
2
1/2 cup of heavy cream
3
4 cups (chops) of wheat flour
4
2 eggs
5
100g of butter
6
Salt to taste
7
Filling
8
2 tablespoons of olive oil
9
1 large onion diced
10
2 tomatoes, seeded and diced
11
1 cup of sliced mushrooms (250g)
12
1 1/2 cooked chicken breast, shredded
13
Salt and pepper to taste
14
Chopped parsley to taste
15
400g of catupiry cheese

Directions

1
Dough
2
In a bowl, mix the heavy cream, wheat flour, eggs, butter, and salt
3
Work the dough with your hands until it is homogeneous
4
Use the dough to line the bottom and sides of a 22cm diameter removable-bottom tart pan, greased and floured
5
Reserve some of the dough for covering the tart
6
Filling
7
In a skillet, heat the olive oil, sauté the onion and quickly cook the tomato, mushroom, and chicken
8
Remove from heat, season with salt, pepper, parsley, and mix in the catupiry cheese
9
Let it cool and place on top of the dough
10
Cover with the remaining dough, egg wash, and bake in a preheated oven at 200°C until golden brown.