Chicken Empanado with Coconut Milk

Name: Chicken Empanado with Coconut Milk
Yield: 15
Ingredients: 1 kg of chicken breast; 3 cloves of garlic, minced; Salt to taste; Juice of 1 lime, zested; 3 tablespoons of olive oil; 1 onion, finely chopped; 2 cups of water; 1 can of coconut milk; 2 1/2 cups of wheat flour; 1 cup of cornmeal; 1 tablespoon of butter; 50g of mozzarella cheese, cut in half; 200g of puff pastry; Oil for frying

1
1 kg of chicken breast
2
3 cloves of garlic, minced
3
Salt to taste
4
Juice of 1 lime, zested
5
3 tablespoons of olive oil
6
1 onion, finely chopped
7
2 cups of water
8
1 can of coconut milk
9
2 1/2 cups of wheat flour
10
1 cup of cornmeal
11
1 tablespoon of butter
12
50g of mozzarella cheese, cut in half
13
200g of puff pastry
14
Oil for frying

Ingredients

1
1 kg of chicken breast
2
3 cloves of garlic, minced
3
Salt to taste
4
Juice of 1 lime, zested
5
3 tablespoons of olive oil
6
1 onion, finely chopped
7
2 cups of water
8
1 can of coconut milk
9
2 1/2 cups of wheat flour
10
1 cup of cornmeal
11
1 tablespoon of butter
12
50g of mozzarella cheese, cut in half
13
200g of puff pastry
14
Oil for frying

Directions

1
1 Cut the chicken into large cubes, season with garlic, salt, and lime juice
2
2 In a pan, heat the olive oil and cook the chicken until golden brown
3
Add the onion, water, and let it simmer for 10 minutes
4
Remove the chicken from the pan and reserve the broth
5
3 In a bowl, mix together the coconut milk, reserved broth, wheat flour, cornmeal, and butter
6
Mix well to form a dough
7
4 Wrap the chicken pieces with half of the mozzarella cheese, coat with the dough, roll in puff pastry, and fry in hot oil until golden brown.