Manioc and Chicken Empanada

Name: Manioc and Chicken Empanada
Yield: 8
Ingredients: Dough; 500g manioc; 3 tablespoons wheat flour; 2 eggs; 2 tablespoons grated cheese; 2 tablespoons bread crumbs; Salt to taste; 2 egg yolks for brushing; Filling; 1/2 kg cooked chicken, shredded; 1/2 chopped onion; 1 minced garlic clove; 2 tablespoons olive oil; 2 diced tomatoes without skin and seeds; 1/2 cup finely chopped parsley; 2 sprigs of thyme; Salt and black pepper to taste

1
Dough
2
500g manioc
3
3 tablespoons wheat flour
4
2 eggs
5
2 tablespoons grated cheese
6
2 tablespoons bread crumbs
7
Salt to taste
8
2 egg yolks for brushing
9
Filling
10
1/2 kg cooked chicken, shredded
11
1/2 chopped onion
12
1 minced garlic clove
13
2 tablespoons olive oil
14
2 diced tomatoes without skin and seeds
15
1/2 cup finely chopped parsley
16
2 sprigs of thyme
17
Salt and black pepper to taste

Ingredients

1
Dough
2
500g manioc
3
3 tablespoons wheat flour
4
2 eggs
5
2 tablespoons grated cheese
6
2 tablespoons bread crumbs
7
Salt to taste
8
2 egg yolks for brushing
9
Filling
10
1/2 kg cooked chicken, shredded
11
1/2 chopped onion
12
1 minced garlic clove
13
2 tablespoons olive oil
14
2 diced tomatoes without skin and seeds
15
1/2 cup finely chopped parsley
16
2 sprigs of thyme
17
Salt and black pepper to taste

Directions

1
Dough: boil the manioc
2
Mash it with a potato masher and let it cool down
3
Add all other ingredients except bread crumbs, then knead until smooth
4
If necessary, add more wheat flour
5
Roll out the dough on an oiled parchment paper and reserve
6
Filling: sauté the onion and garlic in olive oil
7
Add the chicken, tomatoes, and parsley, and cook until soft
8
Add thyme, salt, and pepper, stir well, then turn off heat
9
Spread the filling cold over the dough, close it like an empanada, brush with egg yolks, and sprinkle with bread crumbs
10
Bake in a medium-temperature oven.