Manioc and Chicken Empanada

Name: Manioc and Chicken Empanada
Yield: 8
Ingredients: Masa; 500g of manioc; 3 tablespoons of wheat flour; 2 eggs; 2 tablespoons of grated cheese; 2 tablespoons of breadcrumbs; Salt to taste; 2 egg yolks for brushing; Reheio; 1/2 cup of finely chopped onion; 1 clove of garlic, minced; 2 tablespoons of olive oil; 2 cups of diced tomatoes, peeled and seeded; 1/2 kg of cooked chicken, shredded; 1/2 cup of chopped fresh parsley; 2 sprigs of thyme; Salt and pepper to taste

1
Masa
2
500g of manioc
3
3 tablespoons of wheat flour
4
2 eggs
5
2 tablespoons of grated cheese
6
2 tablespoons of breadcrumbs
7
Salt to taste
8
2 egg yolks for brushing
9
Reheio
10
1/2 cup of finely chopped onion
11
1 clove of garlic, minced
12
2 tablespoons of olive oil
13
2 cups of diced tomatoes, peeled and seeded
14
1/2 kg of cooked chicken, shredded
15
1/2 cup of chopped fresh parsley
16
2 sprigs of thyme
17
Salt and pepper to taste

Ingredients

1
Masa
2
500g of manioc
3
3 tablespoons of wheat flour
4
2 eggs
5
2 tablespoons of grated cheese
6
2 tablespoons of breadcrumbs
7
Salt to taste
8
2 egg yolks for brushing
9
Reheio
10
1/2 cup of finely chopped onion
11
1 clove of garlic, minced
12
2 tablespoons of olive oil
13
2 cups of diced tomatoes, peeled and seeded
14
1/2 kg of cooked chicken, shredded
15
1/2 cup of chopped fresh parsley
16
2 sprigs of thyme
17
Salt and pepper to taste

Directions

1
Masa
2
Cook the manioc, mash it, and let it cool
3
Add all the remaining ingredients except breadcrumbs
4
Mix until a smooth dough forms, adding more wheat flour if needed
5
Roll out the dough on a lightly floured surface and set aside
6
Reheio
7
Sauté the onion and garlic in olive oil
8
Add the tomato, chicken, and parsley, and cook until soft
9
Pulse in thyme, salt, and pepper, then turn off heat
10
Place the cooled filling over the dough, shape into an empanada, brush with egg yolks, and dust with breadcrumbs
11
Bake in a preheated medium oven.