Milk: 150 g ricotta
Filling: 2 cloves of garlic, finely chopped
3 tablespoons butter, softened
350 g cooked chicken
salt and pepper to taste
1 tablespoon thyme
For decoration: black olives (optional)
Cooked egg
Milk: 150 g ricotta
Filling: 2 cloves of garlic, finely chopped
3 tablespoons butter, softened
350 g cooked chicken
salt and pepper to taste
1 tablespoon thyme
For decoration: black olives (optional)
Cooked egg
Mix the ricotta cheese with butter until smooth
Add flour and salt
Knead well to obtain a smooth and tender dough
Shape small empanada-like cups with the dough and prick the bottom with a fork
Bake in a preheated oven at 180°C for about 20 minutes or until golden brown
Let cool, then remove from molds
For the filling: fry garlic in butter until lightly toasted
Add cooked chicken and stir well
Season with salt, pepper, and thyme
Mix hot filling with 1/3 cup softened butter in a blender until creamy
Mix well
For freezing: let cakes cool completely, then place them on an airtight container with space between each one
Freeze
Thaw at room temperature when ready to serve
Fry garlic and chicken mixture in butter until cooked through and dry
Creamy filling can be stored in an airtight container or frozen bag
Make about 70 cakes.
