Ingredients
- 1 1/2 # chicken boneless, skinless breasts
- 2 cups plus 1 tbsp low fat milk
- 5 sprigs thyme
- Salt and freshly ground pepper
- 1 tbsp olive oil
- 5 shitake mushrooms, sliced
- 2 medium carrots, chopped
- 1 small onion, chopped
- 5 oz frozen peas, about 1 cup
- 1 tbsp corn starch
- 1 egg white
- 8 frozen empanada dough disks, thawed
Preparation
Step 1
In a large saucepan over medium heat, bring chicken, 2 cups milk, 3 sprigs thyme, and 3/4 tsp each salt and pepper to a simmer. Continue to simmer until chicken is cooked (15-20 minutes, flipping halfway through. Transfer chicken to cutting board and cool. Dice meat and set aside. Strain hot milk from saucepan and set aside 1 cup. Discard remaining milk.
Preheat oven to 400. Meanwhile, in a large nonstick skillet over medium high heat, heat oil. Saute mushrooms about 4 minutes. Add carrots and onion, reduce heat to medium, and cook until carrots are soft, about 10 minutes. Season with salt and pepper. remove leaves from thyme sprigs and add to skillet, along with peas and reserved chicken and milk; bring to a simmer.
In a smal;l dish, stir together cornstarch and 3 tbsp cold water. add to skillet and stir over high heat until mixture thickens, 2-3 minutes. Remove skillet from heat and set aside.
In a small bowl, lightly beat egg white and remaining 1 tbsp of milk. Place empanada disks on parchment paper lined baking sheets. Divide chicken filling emapnada disks, leaving 1/2 inch border around edges. Dampen edges with egg wash and fold over to create turnovers. Crimp edges with a fork to seal. Lightly brush turnovers with egg wash. Bake until crusts are golden brown, about 15 minutes, turning halfway through.