Empanadillas rellenas de champiñón y pollo/ Stuffed
1 pack of 2 sheets Puff Pastry
1 Chicken thigh
300 grs Mashrooms
Salt & Pepper
2 Garlic cloves
200 grs Grated Cheese
How to Proceed:
1º. Pour 4 table spoons of oil in a large size fry pan, and the the onion and the garlic that we have previously cut in small pieces.
2º While stiring the onion often, clean and cut the chicken also in small pieces. Add the chicke in the pan with salt and pepper.
3º Continue stiring the chicken in the pan often, while you wash and cut the mushrooms. When you feel the chicken is almost done, add the mushrooms and some parsley previously cut.
4º Leave it in the pan for about 6 or 7 more minutes. In the meanwhile, take out the pastry sheets.
Clean the counter top which is going to be your working place, and pour some flour. Now, stir the sheets and flatten it with a rolling pin. We are going to make our empanadillas.
Take a cup or a glass wide enough and use it to take out circles as in the picture below:
5º Place the pastry circles that you are obtaining in an over tray with baking paper:
6º Now you start filling the empanadillas with the chicken and mushroom, don't put too much filling because it's going to be difficult to close it.
7º On top on the filling add some grated cheese.
8º Place the rest of the pastry on top of that ones in order to close them, Use a fork to push on the edges as showed in the picture below:
9º Our last step is to take the egg, beat it in a small bowl and with a brush or if you don't have it you can use your fingers, paint the surfaces.
10º Place them in the oven at 392ºF (200ºc) for 20 minutes. And they will be ready to enjoy them!