Empanada

Ingredients for 2 servings:

• 400 g chicken breast
• 150 g bell pepper(s), colored
• 1 onion(s)
• 1 package of puff pastry from the refrigerated section or frozen
• 1 egg(s)
• 1 jar of olives with pepper filling
• 1 tsp, heaped savory
• little salt
• 1 tsp paprika powder
• 1 tsp pepper
• 2 cloves garlic, optional
• Margarine or butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the chicken breast into pieces approximately 0.5 cm wide. Sear on all sides, but remove from the pan well before they are cooked through. Keep warm on a plate. Fry all the remaining ingredients in olive oil in the same pan until well heated, then cook over medium heat for about 5 minutes. Meanwhile, separate the egg and beat the yolk with a little water using a fork. You won’t need the egg white. Grease a medium-high to high-sided baking dish with margarine or butter and line part of the puff pastry with it, halfway up. Return the chicken to the pan, heat everything up briefly again, and then place it on top of the pastry in the dish. Cover the parcel with the remaining puff pastry, trying not to overlap anything. Finally, brush the closed parcel with the egg yolk and water mixture and bake in the oven at about 180°C in the lower third of the oven. Remove from the oven as soon as the puff pastry starts to brown, which takes about 20 minutes.