Chicken, Olive & Tomato Empanadas

 CHICKEN, OLIVE & 

TOMATO EMPANADAS

Servings: for 6 people 

Preparation time: 30 minutes 

Cooking time: 20 minutes

Ingredients:

For the dough: 

• egg yolk (for gilding) 
• 1 sachet of Francine pizza dough preparation (with yeast incorporated) 
• 3 tbsp. tablespoons olive oil 

For the garnish: 

• 3 chicken breasts (about 300 g) 
• 2 tomatoes
• 2 onions 
• A few coriander leaves 
• 10 pitted green olives 
• 2 tbsp. tablespoons olive oil 
• 1 pinch of chilli 
• 1 c. ground cumin flour 
• Flour (for the work surface) 
• Salt and pepper

Preparations:

1. Prepare your pizza dough as indicated on the package. 
2. Prepare the filling: mince the chicken.
3. Peel the onions and cut them into fines dice them. Cut the olives into rings.
4. Heat the olive oil in a frying pan washers.Wash the tomatoes, deseed them and brown the minced chicken with the onions for 5 to 7 minutes.
5. Add the olives and tomatoes. Salt, pepper, add the chilli, cumin and coriander, then mix.
6. Preheat the oven to 180°C. Roll out the dough on a lightly floured work surface, 3 mm approximately thick. Cut out discs of dough 10 to 12 cm in diameter using a round cookie cutter or bowl. Brush the outline of each circle with egg yolk. 
7. Spread the filling in the center and fold the dough in half. Press the edges with a fork to seal the dough. 
8. Place the empanadas brushed with egg yolk on a baking sheet covered with paper sulfurized. Bake for 15 to 20 minutes, until the pastry is golden brown. Let cool.