Chicken and Mushroom Empanadilla
½ cup butter
2 tbsp garlic, minced
4 tbsp medium onion, sliced
2 tbsp red bell pepper, sliced
½ cup chicken, boiled and shredded
½ cup Jolly Whole Mushrooms, sliced
½ cup Jolly Straw Mushrooms, sliced
½ cup Jolly Premium Shiitake Mushrooms, sliced
1 tbsp all purpose flour
½ cup Jolly Cow Fresh Milk
½ cup chicken stock
2 tbsp soy sauce
½ cup Jolly Green Peas
½ cup Jolly Whole Kernel Corn
salt and pepper to taste
pastry dough (puff pastry)
- Melt butter in pan and saute garlic, onions and bell pepper. Add chicken, saute for 2 minutes. Add mushrooms, saute for another 3 minutes. Add flour and mix well. Add milk and stock, stir until mixture starts to thicken. Add cheese and season with salt and pepper. Add peas and corn. Set aside.
- In a saucepan, heat oil for deep frying.
- Roll pastry dough and cut into desired shapes, large enough to contain filling. Fill each pastry with 1‑2 tbsp of mushroom mixture. Fold and crimp or seal edges with fork. Deep fry in hot oil.