French Empanada with Grassland Gruyère
A French twist on the traditional Uruguayan empanada, filled with grassy Gruyère and silky chicken.
Ingredients
- ●1 pound, boneless and skinless Chicken BreastSilky texture
- ●1 cup, grated Gruyère CheeseGrassy flavor
- ●1 1/2 cups All-Purpose Flour
- ●1/2 cup, melted Unsalted Butter
- ●1 Egg, beaten
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black Pepper
- ●1 tablespoon, chopped Fresh ThymeOptional
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large bowl, whisk together the flour, salt, and pepper.
- 3
Add the melted butter, egg, and mix until the dough comes together.
- 4
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 5
On a lightly floured surface, roll out the dough to a thickness of 1/8 inch.
- 6
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 7
In a small bowl, mix together the chicken, Gruyère cheese, and thyme.
- 8
Place a tablespoon of the chicken mixture onto one half of each dough circle.
- 9
Fold the dough in half and press the edges together to seal.
- 10
Brush the tops with a little bit of water and sprinkle with salt.
- 11
Bake for 20-25 minutes, or until golden brown.
- 12
Serve warm and enjoy!